The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-12-19
The Almond.

Among the table nuts this is the leading
favorite with cook and confectioner The
almond is a type of the botanical class TO
which peaches belong.
While there are several varieties, only
the sweet and bitter almonds are well
known in this country. The almond is
frequently mentioned in the Bible and is
grown extensively in the warm and tenn
perate climates OF the old world, -Wnere
it is highly esteemed.
The sweet variety of the almond is 1ow
grown most successfully in California ana
there seems no apparent reason why the
cultivation of the several varieties or
sweet almonds should not be extensively
and prohtably pursued in favorable eli
mate and soil of southern and many mid
die and western states, the almond requir-
ing similar treatment and soil that Is De
slowed on the peach.
The soft shell sweet almond or Ladies
dessert varieties, and when it can be
gathered green and fresh from the tree
it is served in this state at dinner.
The flavor of the sweet almond Is very
agreeable and for this reason it plays
a prominent part in desserts and confec-
tons. The bitter almond, which should
be used sparingIy, 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 a fixed oil; that OBJ
tanned from the bitter variety being pre-
being possessed of distinct poisonous prop
ertieS-although highly refined before put
should still be regarded as an article not
above suspicion and used very sparingly,
if at all
The almond kernel is rich in oil, yield
ing when bruised half their own weight
The fresh sweet almond Invested of the
ing to the stomach, is quite rich food,
both as a tissue former and heat pro-
Queer. It is noteworthy among the nut nut
substance contained in it's compact, por-
table and readily presentable form, there
being a proverb to the effect that mo
need St2rVe Journey VINO nils
his pouch with almonds"
Blanched, baked and sailed almonds,
so popular as a side dish the table
and used as an appetizer, are really di-
gests, and serve better purpose after,
few Of these crisp, brown sailed kernels
eight, we believe. is the exact prescribed
cure for an attack of indigestion, SO It
would seem that the custom of serving
these most palatable dainties is re-
naming feature of the days when over
eating was carried to the extent of ne
cessitating aids and Inducements to rouss
the appetite and stimulate digestion.
Toasting or baking the blanched al
mand makes it more digestible, as 1t be-
comes quite brittle and is easily ground
to a powder and disintegra ted.
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 III
carbohydrates, and because when pulver-
lied it is easily digested, is largely en-
pIeyed in making breads and other prepa-
rations for persons suffering with, dia-
betes For cooking purposes the hard
shell almonds are preferred because Of
their higher faovr-
ALMOND PASTE
This preparation from almonds may be
put to so many delightful uses in cooking
To make it at home consumes much time
and requires care to obtain successful re-
suits. 1t can be purchased ready prepared
in five or ten pound tins at the confec
toner's supply store, and is really cheap
er, all things considered, than the homo
made article. and can be used in almost
all recipes which direct you to prepare the
paste by blanching and ID pounding the e.
about equal quantities almonds and su-
gar.
is generally reserved for the nut service
on the table. and yet where the question
OF economy IS to be CONSIDERED IN oI Lns
the cheaper nut for the purpose, a pound
of this variety yielding about half
pound when shelled, the thicker. heavier
shelled kind yielding less weight in ker-
nels. of course. Almonds are used i'll
cooking from soups to CONNECTIONS, and
supplied with this delightful and valuable
nut we will give it the attention it as
economical possibilities valua BILE
food. and not alone in the light of a
luxurious addition to menu in form OF
a dainty tid-bit or a fancy dessert.
ALMOND SOUP.
The principal beauty of this soup is its
delicacy in color and taste. Therefore
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 car
cass of cold fowl or turkey If you make
your stock of calf's feet use the set (four),
having them thoroughly scraped and
cleaned and the bones cracked. Put them
in the soup kettle with a blade or two
Of mace and add three quarts of cold wa
ter Cover and place over moderate fire
and bring slowly to boil. When it comes
to A qHick boil throw in tablespoonful Of
salt and remove to side of range. where
the soup will simmer In their early
stages soups require a sufficient degree
of heat to bring the scum to the surface:
and the salt added at this period viii