The Apsley cookery book

Four ounces of Almonds. | Four ounces of Sultanas. Whites of four Eggs. Prepare the nuts and grind in a nut mill well, then pound with a pestle and mortar thoroughly. Put the rusk-crumbs through the nut mill and then through the sieve ; pick over and soak the sultanas in cold water (the night before), strain, and add them to the nuts and crumbs. Beat the whites of the eggs to a stiff froth, and mix in last thing. Put into a basin and steam for six or seven hours. One ounce is equal to ninety-six grains proteid, or two ounces of rusk. 369. Nut Pudding for Diabetic Patients. Ingredients. Four ounces of Pine kernels. I Four ounces of Brazil nuts. Four ounces of Almonds. | Four ounces of Walnuts. Whites of five Eggs. Well grind the nuts and pound them well in a mortar. Add the well- beaten whites of eggs, and steam in a well-greased basin for about five hours. Albumen value, 1852 grains. 370. Nut and Fruit Pudding. Ingredients. Eight ounces of Pine kernels. I Four ounces of Dates, or Figs. Eight ounces of Almonds. j Four ounces of Sultanas. Blanch the almonds and grind them with the pine kernels in a nut mill, and pound well in a mortar. Clean and partly cook the sultanas by pouring boiling water over them a few hours before required. Stone and clean the dates and chop them up ; mix all well together by putting them through a mincing machine. Steam in a basin or mould, about seven hours. Any other nuts or fruits may be substituted. Albumen value, about the equal of rusk, weight for weight. 371. Nut Jelly. Ingredients . Two ounces of grated Almonds. Two ounces of grated Pine kernels. One and a half pints of Milk. Two tablespoonfuls of Cream. Half an ounce of Vegetable Gelatine. One ounce of castor Sugar. Soak the gelatine all night in a little of the milk ; put the remainder of the milk into a double saucepan and bring to boiling-point, then add the gelatine, and allow it to boil for five minutes ; pour this over the very finely-ground nuts, add the sugar and cream, and beat all well together for ten minutes. Pour into a mould (rinse the mould with cold water first), and put it to set until next day. 372. Nut Paste for Sandwiches. Ingredients. Two ounces of Pine kernels. I Four drops of Rose-water. Two ounces of Almonds. | Juice of one Orange. Thoroughly grind the nuts by putting them twice through a good nut mill. Put them on to a plate, and add the rose-water and mash them well with a knife or a wooden spoon ; add the orange-juice last thing ; and put into small pots and serve like potted meat. A nice addition to the breakfast-table ; eaten like potted meat. 373. Nut and Potato Patties. Ingredients. Five ounces of Potatoes. Two ounces of Pine kernels. Two ounces of Almonds, or Walnuts. One ounce of Butter. One tablespoonful of Cream. A little Parsley and Pepper.