Cassell's dictionary of cookery

Almonds, Sugared. — Boil together a syrup made of one pound of sugar and one pint of water. Blanch one pound of sweet almonds, and put them in ; let them boil for some minutes. Take them out and drain them ; let the syrup boil until thick, then return the almonds, and take them out when coated with sugar, which will be in a minute or two. They should be thoroughly dried, and kept in a warm place. Time to boil, ten minutes. Almonds, To Blanch.— Put some almonds with a little cold water upon the fire, and let them remain until the water is hot, but not boiling. Drain them and draw the skins off, placing ihem immediately into cold water, to preserve the colour. ALM (0 ) A]\1E Almonds, To Pound.— Almonds pound more easily when they are blanched for two or three days before using, and kept in a warm place. They should be tirst slightly chopped, tlien thrown into a mortar, and beaten until they are quite smooth, a few drops of any suitable liquid, such as rose-water, orange- water, white of egg, lemon- juice, or cold water, being added constanth' to prevent them oiling. Almond and Bread Pudding.— Blanch and pound three ounces of sweet and six or seven bitter almonds, and allow them to simmer gently in half a pint of milk by the side of the tire for a quarter of an hour, to draw out the flavour. Then pour them into four ounces of moderately stale crusts of bread. 8tir in a quailer of a pound of beef suet finely shred, two table-spoonfuls of moist sugar, the same of lioui-, the finely-minced rind and the juice of a lemon, and two well-beaten eggs. Beat the mi.vture thoroughly, and pour it into a well-oiled mould ; let it boil without stopping for three hours, and serve with sweet sauce. Sufficient for four- or five persons. Probable cost, lOd. Almond and Orange Ice. — Blanch and pound one ounce of sweet almonds with a little orange-tiower-water to prevent them oiling. Put them into a saucepan with one pint of ■cream and the yolks of three eggs well beaten. Stir constantly till the egg thickens, then pour out, let it cool, put it into the freezing-pot, and work the handle until it is sufficiently frozen. Put half a pound of loaf sugar and a cupful of water into an enamelled saucepan, wdth the white of an egg beaten to a stiff froth, and the thin rind of an orange. Put it on the fire and bring it to a syrup, then add to it three-quarters of a pint of orange-juice. Strain this and freeze it like the almond cream. Put a piece of cardboard into the mould, dividing it in two. Place the almond ice on one side and the orange ice on the other. Remove the cardboard, close the mould, and let it remain in the ice until wanted. Time, half an hour to freeze. .Sufficient for a quart of ice. Probable cost, 4s. Almond and Potato Pudding.—