The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-12-16
THE ALMOND.

| Among the table nuts this is the lead
ing favorite with cook and cenfectioner.
| The almond is type of the botanical
| class to which peaches belong.
| While there are sweet varieties, only
the sweet and bitter almonds are we'll
known i'm this country. The almond is
| frequently mentioned in the Bible, and is
| grown extensively in the warm ard tenn
perate climates of the old world, where
! it is highly esteemed
The sweet variety of the almond is
now grown most successfully in Califor-
/ MIA and tehre seems no apperant reason
| why the cultivation of the several va
I rieties of sweet almonds should not be
| extensively and profitably pursued in fav-
| orabie climate and soil of our southern
| and many middle and western states.
! the almond requiring similar treatment
| and soil that is bestowed on the peach.
The soft-shell sweet almond or La
dies - paper-shell almond is the choicest
of the dessert varieties. and when it can
| be gathere green and fresh from the
! tree it is served in this state at dinner.
The flavor of the sweet almond is very
agreea BILE and for this reason it plays
| a prominent part in desserts and confec-
tons. bitter almond, which should
| be used sparingly, is employed by cook
| and confectioner to add flavor TO the
| sweet. Peach kernels are sometimes used
as substitute for the bitter almond.
/ Both varieties yield fixed oil; that OBJ
| tanned from the bitter variety being pre-
! ferred for f1avoring purposes. This oil.
/ being possessed of distinct poisonous
observation-disclosures highly refined before
put upon the market for culinary pur-
poses-should still be regarded as an arti-
Gle not above suspicion and used very
I sparingly, if at all.
| The almond kernel is rich in oil, yield
/ ing when bruised half their own weight
| in fixed oil.
The fresh. sweet almond Invested of the
| brown skin. which is somewhat irritat
| ing to the stomach, is quite rich food,
! both a tissue-former and heat-pro-
/ Queer 1t is noteworthy among the nut
| foods for the large amount of nutritive
/ substance contained in it's. compact, por-
/ table and readily presentable form, there
| being q proverb to the effect that no
man need -starve on q journey who fills
| his pouch with almonds
Blanched, baked and sailed almonds,
| so popular as a side dish on the table
and used as an appetizer are really di
! gests, and serve better purpose after.
instead of preceding. a heavy meal.
! few of these crisp, brown sailed kernels
eight, We believe, is the exact pre-
scribed numbers recommended as an
infallible cure for an attack of indiges-
i
! of serving these most palatable daintfeS
! is a remaining feature of the days when
| over-eating was carried TO the extent of
necessitating aids and inducements to
| rouse the appetite and stimulate diges-
| ton.
Toasting or baking the blanched al
monds makes it more digestible. as it
becomes quite brittle and is easily
ground to a powder and dsintegrated-
ha rina dry, al *
and if used without thorough drying or
toasting and only, partially masticated it
is quite as indigestible as other nuts.
The almond owing to its poverty in
carbohydrates, and because when pull
verified, it is easily digested. is largely
employed in making breads and other
preparations for persons suffering with
diabetes. aF'or cooking purposes the hard
shell almonds are preferred because of
| their higher flavor.
Almond Paste.
This preparation from almonds may he
| put to so many delightful uses in cook
! ing. To make it at home consumes much
| time and requires care to obtain success
| full results 1t can be purchased ready
prepared in five or ten pound tins at
! the confectioner's supply store. and is
really cheaper, all things considered.
| than the homemade article, and can
| be used in almost all recipes which di
! rect you TO prepare the paste by blanch
! ing and pounding the almonds in a NOR
tar. The composition is about equal guam
| titles almonds and sugar.
The soft-shelled sweet or Ladies al
mond is generally reserved for the nut
service on the table, and yet where the
! question OF economy is to be considered
/ in the making of fancy desserts. this Is
really the cheaper nut for the purpose.
+ a pound of this variety yielding about
half pound when shelled. the thicker.
I heavier shelled kind yielding less weight
! in kernels of course. Almonds are used
/ in cooking from soups to corrections.
and when our markets are more plenti-
fully supplied with this delightful and
! valuable nat we will give il the attention
il assuredly deserves and consider its
everyday economical possibilities as as
/ valuable food. and not alone in the light
/ of luxurious addition TO menu in form
of a dainty tid-bit or a fancy dessert.
Almond Soup.
The principal beauty OF this soup In It's
I delicacy in color and taste Therefore
the stock or broth employed in the max
! ing must not be from any OF the darker.
heavier meats but from any Of the fol-
/ lowing: Calls feet. knuckle or breast
of veal. scrag of mutton, chicken or the
carcass OF cold fowl or turkey. II you
! make Your stock OF caifs feet. use the
set -four. having them thoroughly
! scraped and cleaned and the bones
I cracked Put them in the soup kettle
/ with A blade or two Of mace and add
! three Quarts OF cold water. Cover and
Mace over moderate fire and bring
I slowly 70 boil When II comes T. a