Shell the almonds, and blanch by throwing them
into boiling water, and leaving them there, covered,
for half an hour, or until the skins will slip off easily.
Skin, and spread them out to dry for several hours.
Put a good piece of butter into a hot dripping-pan,
and as it warms stir the almonds over and over in it
to coat them with the butter. Set in the oven, and
roast, stirring them often until they begin to color
faintly. Take them out, shake in a colander to rid
of grease, spread on a dish, and strew with fine dry
salt✪ Salted Almonds, stirring them about that each nut may have its
share. Eat cold. They are charmingly appetizing.
Avoid the dangers of getting the almonds too brown,
and, on the other hand, of putting them into the oven
before they are dry enough. — Brooklyn Times.
After-Dinner Croutons.
The hard water-crackers being expensive in com-
parison with other crackers, I have adopted the
crispy crohtons as a substitute, and find them very
acceptable. Cut sandwich-bread into slices one-
quarter of an inch thick ; cut each slice into four
small triangles ; dry them in the oven slowly until
they assume a delicate brownish tint, then serve
either hot or cold. A nice way to serve them is to
spread a paste of part butter and part rich creamy
CANDIED CHERRIES.
209
cheese, to which may be added a very little minced
parsley. — Puddings and Dainty Desserts : Thomas
J. Murrey. White , Stokes, & Allen, Pubs.
Candied Cherries.
Choose a pound of perfectly sound, ripe cherries
(cost ten cents), with the stalks and an occasional
leaf attached ; wipe them with a clean, dry, soft cloth ;
dip the leaves and stems, but not the fruit, into boil-
ing vinegar, and set them, with the cherries upward,
in a cardboard perforated with holes to admit the
stems, until the vinegar dries. Meantime, boil a
pound of loaf-sugar (cost about fifteen cents) with
a teaspoonful of cold water✪ Candied Cherries, using a thick, porcelain-
lined saucepan or copper sugar-boiler ; skim until
perfectly clear, and test in the following way : Dip
the thumb and forefinger into cold water, and then
quickly into the boiling sugar, withdrawing it in-
stantly ; press the fingers together, and then draw
them apart : if the sugar forms a little thread between
them, it is ready to use ; if it does not, boil a few
minutes longer, and test again. When it is ready,
dip the leaves and branches into it, and dry them in
the cardboard frame as directed above. Keep the
sugar at the boiling-point, and as soon as it forms
a clear, brittle thread between the fingers when
tested as above, dip the entire fruit into it, moving
the cherries around so that the sugar completely
covers them ; and dry them, placed as above in the
cardboard frame, in the mouth of a cool oven. —
Twenty-five-Cent Dinners : Miss Juliet Corson.
O.Judd Co., Pubs. (By per.)
210
ICED CURRANTS.
Iced Currants. . ✪ Iced Currants
Page 82 · 3 recipe records on this page
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Shell the almonds, and blanch by throwing them into boiling water, and leaving them there, covered, for half an hour, or until the skins will slip off easily. Skin, and spread them out to dry for several hours. Put a good piece of butter into a hot dripping-pan, and as it warms stir the almonds over and over in it to coat them with the butter. Set in the oven, and roast, stirring them often until they begin to color faintly. Take them out, shake in a colander to rid of grease, spread on a dish, and strew with fine dry salt, stirring them about that each nut may have its share. Eat cold. They are charmingly appetizing. Avoid the dangers of getting the almonds too brown, and, on the other hand, of putting them into the oven before they are dry enough. — Brooklyn Times.
After-Dinner Croutons.
The hard water-crackers being expensive in comparison with other crackers, I have adopted the crispy croutons as a substitute, and find them very acceptable. Cut sandwich-bread into slices onequarter of an inch thick ; cut each slice into four small triangles ; dry them in the oven slowly until they assume a delicate brownish tint, then serve either hot or cold. A nice way to serve them is to spread a paste of part butter and part rich creamy
CANDIED CHERRIES.
cheese, to which may be added a very little minced parsley. — Puddings and Dainty Desserts : Thomas J. Murrey. White , Stokes, & Allen, Pubs.
Candied Cherries.
Choose a pound of perfectly sound, ripe cherries (cost ten cents), with the stalks and an occasional leaf attached ; wipe them with a clean, dry, soft cloth ; dip the leaves and stems, but not the fruit, into boiling vinegar, and set them, with the cherries upward, in a cardboard perforated with holes to admit the stems, until the vinegar dries. Meantime, boil a pound of loaf-sugar (cost about fifteen cents) with a teaspoonful of cold water, using a thick, porcelainlined saucepan or copper sugar-boiler ; skim until perfectly clear, and test in the following way : Dip the thumb and forefinger into cold water, and then quickly into the boiling sugar, withdrawing it instantly ; press the fingers together, and then draw them apart : if the sugar forms a little thread between them, it is ready to use ; if it does not, boil a few minutes longer, and test again. When it is ready, dip the leaves and branches into it, and dry them in the cardboard frame as directed above. Keep the sugar at the boiling-point, and as soon as it forms a clear, brittle thread between the fingers when tested as above, dip the entire fruit into it, moving the cherries around so that the sugar completely covers them ; and dry them, placed as above in the cardboard frame, in the mouth of a cool oven. — Twenty-five-Cent Dinners : Miss Juliet Corson. O. Judd Co., Pubs. (By per.)
ICED CURRANTS.
Iced Currants. .
Records on this page
Salted AlmondsCandied CherriesIced Currants