144 A TREATISE ON NUT CULTURE. 



RECIPES. 



ALMONDS. 



To Blanch Almonds. 



Shell them, immerse in boiling water and let stand five minutes; then dip 

 in cold water and the skins can be easily removed with the fingers. 



To Salt Almonds. 



Shell them, blanch and spread out thin on plate; stir through a small 

 quantity of butter and place in slow oven to brown. Take them from the 

 oven, sprinkle with salt, and stir till thoroughly coated and turn out onto a 

 cloth to cool. 



Almond Macaroons. 

 From Philadelphia Press. 



One pound of pulverized sugar, three eggs, one pint of nuts rolled fine, one 

 saucer of .flour. Mix sugar and yolks, add whites, well beaten, and lastly 

 flour. Drop with a spoon. Leave space for spreading. 



MRS. W. G. G. 

 SHENANDOAH, PA. 



Macaroons. 



From Philadelphia Press. 



Margery Daw's recipe for hickory macaroons is as follows (I suppose 

 almonds could be substituted in much the same proportion): One pound 

 powdered sugar, one pound of nuts, chopped fine, the unbeaten whites of five 

 eggs, one tablespoonful flour, two small teaspoonfuls of baking powder. Mix 

 these ingredients together and drop from a spoon upon buttered paper or 

 baking tins. Do not put them too near each other, and bake a light brown in 

 a moderate oven. Weigh nuts before cracking. 



BETSY TROTWOOD. 

 CITY, March i. 



