The Apsley cookery book

Six bitter Almonds. | One quart of Water. Blanch the almonds and put them through a nut mill. Pound them, a little at a time, adding from time to time a spot of orange-flower water, to prevent them oiling. When all are well pounded return them to the mortar and pour the cold water over them, and mix well. Place a clean cloth over the mortar, put a plate over that, and let them stand three or four hours, then strain and bottle for use. This is a very nourishing drink but not so nourishing as milk, as may be seen by studying the “ Table of Food Values.” 345. Almond Pastry. Ingredients. Four ounces of sweet Almonds. Two bitter Almonds. Four ounces of Flour. Four ounces of castor Sugar. The whites of three Eggs. A quarter of a teaspoonful of Baking-powder. Blanch the almonds and put them through a nutmill, then pound them well in a mortar, a little a little at a time, adding occasionally one drop of water to keep them from oiling. When they are all well pounded return the whole to the mortar, and add gradually the flour, which must be sifted, and the sugar. Stir in the whites of eggs, which must be well whisked. Drop one tablespoonful, for each cake, on a cake- tin, and put them to bake immediately in a moderate oven for about ten minutes. They should be kept in a closed tin in a dry place. 346. Almond Pudding. Ingredients. Four ounces of ground Almonds. Eight ounces of white Breadcrumbs. Four ounces of Sugar. Two ounces of melted Butter. Whites of three Eggs. Grated rind of one Lemon. A little grated Nutmeg. Mix the bread-crumbs, almonds, sugar, lemon, and nutmegs together and add the melted butter ; then whip the whites of the eggs to a stiff froth and mix with the other ingredients. Put into a well-greased basin, cover with greased paper, and steam for two hours. Serve with any sweet sauce. Equal to 850 grains. 347. Almond and Raisin Pudding. Ingredients. A quarter of a pound of Breadcrumbs. Two dozen Almonds. A quarter of a pound of Raisins. The whites of three Eggs Two ounces of Butter. Two ounces of Sugar. Two ounces of Flour. Half a pint of Milk. Blanch the almonds and put them through the nut mill, then pound them well in a mortar. Add one drop of water occasionally to prevent them oiling. Stone the raisins and chop them, but not very fine, and add them with the almonds, sugar and flour to the bread-crumbs. Make the milk hot and melt the butter in it, and stir it into the other ingredients. Beat up the whites of eggs and add them also, stirring the whole very carefully. Butter a mould and put in the mixture, and steam for four hours. 348. Almond and Rice Cakes. Ingredients. Two ounces of ground Almonds. I Two ounces of castor Sugar. Two ounces of Butter, or Albene. | Four ounces of ground Rice. Two whites of Eggs. Beat the butter to a cream ; add the sugar and almonds, then sprinkle in the rice, beating it all the time. Whip the whites of the eggs to a stiff froth, and mix all together. Drop about a teaspoonful on a wellgreased baking-tin, either flat or shallow, and bake in a quick oven for five or ten minutes. 349. Almond Soup. Ingredients. Four ounces of Almonds. One quart of Milk. Six Cloves. One small blade of Mace. Four ounces of Onions. One ounce of Butter.