Almond Bars

Ingredients

• one cupful of finely-chopped almonds
• one egg white
• two tablespoonfuls of powdered sugar
• two tablespoonfuls of powdered sugar
• One teaspoonful of cinnamon

Method

1. 1

   Roll puff paste into thin narrow strips.

2. 2

   Beat the egg white slightly and mix it with powdered sugar and finely-chopped almonds.

3. 3

   Spread this mixture over the strips of paste and brown them in the oven.

4. 4

   Alternatively, mix powdered sugar with chopped almonds and sprinkle over the paste when first rolled out.

5. 5

   Fold and roll again, then repeat the process.

6. 6

   Finally, cut into long sticks, brush with egg white, and brown in the oven.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 30. The excerpt below is the record exactly as published.

Almond Bars.— Roll puff paste into thin narrow strips. Beat one egg white slightly and mix it with two tablespoon fuls of powdered sugar and one cupful of finely-chopped almonds. Spread this mixture over the strips of paste and brown them in the oven. Sometimes the almonds art rolled into the paste. Mix two tablespoon fuls of powdered sugar with the same amount of chopped almonds and sprinkle over the paste when first rolled out. Fold and roll again, then repeat the process. Finally cut into long sticks, brush with white of an egg and brown in the oven. One teaspoonful of cinnamon may be used in place of the almonds, when th< result will be cinnamon bars. 42 THE RURAL COOK BOOK. Apple Pie. — This is how a Michigan housekeeper makes it; The under crust was first brushed over lightly with white of an egg and allowed to stand while the rest of the work went on; this to keep the juices from soaking into the crust before baking. Next a half cupful of sugar was put in, along with a half to a tablespoonful of flour, according to the degree of juiciness of the apples, and a generous pinch of cinnamon or allspice according to choice. These were rubbed smoothly together to insure a jelly-like consistency of the finished pie, without the unpalatable doughy lumps. The fruit is then added, the remainder of the sugar poured over (a cupful in all for very sour apples), the top dotted thickly with butter, and unless the apples are very juicy a dessertspoonful of water added. The edge of the under crust is now moistened with water, the top applied and the two pinched neatly together; the whole brushed over with rich milk to insure an even golden-brown ness, and a tiny fnnnel made of writing paper twisted and pinned into shape inserted in the air hole cut in the top. These details observed you may now put your pie into the oven with a certainty that it will come out a thing of beauty, with none of its savory juices burning to a crisp in tbe bottom of the oven. For very young apples, however, she always used instead of the water, a generous tablespoonful of spiced vinegar (left over from any spiced Sweet pickle) wi(h a little more flour. Or if apples had been kept sofhe time and were shriveled and insipid, she found the same treat- ment a vast improvement. Lacking the spiced vinegar she sometimes used lemon juice with an additional sprinkling of sugar and spices. Other fruit pies were made in a similar manner, always taking into consideration the qualities of the fruit as to acidity and juiciness. For canned fruits already sweetened, such as huckleberries, elderberries and the like, which were very juicy and required no extra sweetening, she usually rubbed the flour (in same proportion of a spoonful to a pie) in a bit of the juice, and added it with whatever spices were necessary to the rest of the fruit, and set it over the fire until the flour was cooked, adding a little butter. When cold the mixture was filled into the prepared paste, e^K-brushed as before. For custard or pumpkin she usually prepared the paste by setting the pan on top of the stove until the crust was nearly cooked through, then adding the custard and putting it at once into a hot oven. When sweet cider is at hand, it may be used to give additional flavor to an apple pie. Warm half a cupful of cider and, 10 minutes before the pie is taken from the oven, pour the cider into it through the hole in the center of top crust, using a little funnel of stiff paper to prevent splashing. Applelcss Apple Pie. — Soak two large soda crackers in a large cup of boiling water. Add small piece butter. When cool add two tablespoon- fuls vinegar, one cup sugar, a few raisins and a little nutmeg. Bake with THE RURAL COOK BOOK. 43 two crusts as yon do the real apple pie. Another appleless apple pte is made from pumpkins as follows: Procure a good sound pumpkin (or squash),, wash, cut a round of same, as deep as an ordinar; apple is, from stem to blossom end; peel, cut down crosswise in slices about an eighth of an inch thick; put in water enough to cover, and stew slowly until tender, but not mushy. Lift carefully from the water, let cool. Prepare crust as for apple pie, line your tins with the crust, place your slices of pumpkin just as you would slices of apple; sprinkle over them a little flour— not over a tablespoonful of sugar; add one tablespoonful of pure cider vinegar to each pie, a few lumps of butter, finish with a top crust. Bake to a rich brown color in a moderate oven. Vermont Blackberry Pie. — Line a deep dripping pan with pastry, cover (he bottom with a generous layer of blackberries, sprinkle with sugar and cover with a crust Bake, then add another layer of blackberries and sugar, cover with a top crust, and then bake again. This is recommended as highly delicious, either hot or cold. Buttermilk Pie. — Beat together a heaping cupful of sugar and four ^gs; add half a aipful of butter; beat thoroughly and add I}^ pint of fresh buttermilk ; line pie tins with crust ; slice an apple thin and lay in each pie; fill crust with the mixture and bake with one crust. Butterscotch Pie.— Two eggs, one cup brown sugar, butter size of walnut, tablespoon of flour, one cup cream, one teaspoon vanillpi Cream the butter, sugar and flour together, add the beaten yolks, cream and flavoring. Pour this into a good baked pie crust and return to the oven. When it has thickened spread over it the whites beaten very stiff, with two level tablespoons' of sugar. Have the, oven quite cool while the meringue is browning. Carrot Pie.— Scrape the skin off the carrots, boil them soft and strain them through a sieve. To a pint of the strained pulp put three pints of milk, six beaten eggs, two tablespoonfuls of melted butler, the juice of half a lemon and the grated rind of a whole one. Sweeten it to your taste, and bake it in deep pie plates without an upper crust. Cheese Cakes. — This is a rich English dainty. Take tour ounces of butter, and cream it in a warm pan ; add four ounces of sugar, beat well ; add the yolk of one egg, beat again, then add one whole egg; beat all well together, and mix in four ounces of currants. Line patty pans with paste, fill with the mixture, shake a little sugar over the top, and bake. Curd Cheese Cakes. — Add one egg to one cupful of fresh curd; beat smooth,' and beat in one-half cupful of sugar, and a piece of butter the size of a walnut. Flavor with nutmeg or any other spice, and use as filling for a pie without top crust A richer curd cheese cake is made by using the recipe given for ordinary cheese cakes, and beating the curd into it before the currants are added. 44 THE RURAL COOK BOOK. Chocolate Fi&— l^ine a deep pie pan with rich pie crust and bake in ■ quick dren. Grate one-half teacupful of chocolate and put into a sauce- pan, with one cupful of hot water, butter the size of an egg, one table- spoonful vanilla, one cupful of sugar, the beaten yolk of two eggi and two tablespoon fu Is of cornstarch, dissolved in a little water; mix well; cook until thick, stirring constantly. Pour into the pie shell and let cooL Beat the whites of the two eggs to a stiff froth, add two tablespoonfuls of powdered sugar

Cook this with the app: pantry check, scaling, and the assistant.