Evening star., 1900-10-20

Salted almonds still hold the place of
honor as an appetizer to serve at dinner
with the cheese and crackers or at an af-
ternoon tea. Purchased at frst-class con-
fectioncrs they may be classed as luxuries
Prepared at Homeland they are very little
trouble-they are not at all expensive. Sc
lect the best Jordan almonds These are
not the expensive paper-skinned nut, but
a hard-shelled sweet almond that retails at
twenty-five cents per pound in the streets
Crack and blanch by pouring boiling water
over them. Let them stand covered for five
minutes, then rub off the skins of the nuts
one by one with the finger and thumb
This is easily done if the water was ac-
tually boiling. Dry the blanched nuts with
a coarse towel, then set in the warming
oven until all the moisture is absorbed
Measure. and allow two tablespoonfuls oe
the pest olive Oil or the same amount of
melted butter to each pint. Toss the nuts
IN this until evenly and thoroughly coated
and set back in the warming oven for a
half hour or until the oil is partly absorbed
spread the almonds on dripping pan and
sprinkle with two tableSpOonfuls of fine
salt, taking pains to distribute it evenly
Set in moderately hot oven until crisp
and slightly coiored stirring frequently. If
the temperature is right it will not take
over ten or twelve minutes.
Another curious old swcatmeat which
Spill''S tDNI from colonial tunes and will
therefore be especially appropriate for the
various colonial functions which are prom
ised 70: the coming season, is pumpkin
chips.
Take what quantity You choose NJ a
good sweet pumpkin says great-grand
mothers yellowed Kitchen Directory and
american housewife (the butter pump
kins make the incest sweatmeats)
'Halve the pumpkin. take out seeds and
cut 1t into chips the size of a dollar For
each pound of the pumpkin to be preserved
allow a pound of fine white sugar and a gill
of lemon juice Put the chips in a deem
dish and sprinkle on each layer a layer Of
the sugar Turn the lemon juice over the
whole Let 1t remain a day, then boil the
whoie together. with half pint of water
to three pounds of the pumpkin, a table,
spoonful of powdered ginger. tied I'D in
bags. and the peel of the lemons, cut into
small pieces.
When the pumpkin becomes tender, turn
the whole into preserve pot In the
course of 4 week turn the syrup from the
pumpkin, boil it to rich syrup, and turn
1t back hot
With sweet cider at its sweetest, and
"pound-sweets' at their best, that good.
old-fashioned preserve of our grandmothers
which went eXcellently well with her
plethoric doughnuts may find favor Boil
one gallon of new sweet cider down to two
quarts. Pare, quarter and core half a
bushel of sweet apples Put the cider In a
granite or porcelain kettle, and when It =
boils add as many apples as the kettle will
hold. Cover closely, and cook slowly with
out stirring. until the apples are tender
Skim them out without breaking, add more
and cook until all are done. Pour the syrup
over the apples and set away to cool The
next day drain off the syrup, boil down un-
til quite thick and again pour over the ap-
Piles. The pieces of apple should be quite
distinct and the juice should be almost the
consistency of jelly.
While to most people rice is rice, and It
makes but little difference from what coun-
try it comes to the Chinese, and ether
practiced rice eaters, the difference Is very
great. The Chinese will not eat Louisiana
rice, declaring that 1t cooks hard. Next to
their own imported rice, which Is remark
ably small grained, they prefer the rice
grown in the Carolina marshes, claiming