Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-12-18
Cable and
Kitchen.
Conducted by Ida Ames Willis.
Marquette Building. Chicago. All rights
deserved by Banning Co., Chlcago).
THE ALMOND.

ing favorite with cook and confection-
er.
While there are several varieties,
only the sweet and bitter almonds are
well known in this country.
The almond kernel is rich in oil,
Welding when bruised half their own
weight in fixed oil.
The fresh sweet almond Invested OF
the brown skin, which is somewhat ir-
ritating to the stomach, is quite rich
food, both as a tissue-f former and heat
producer. 1t is noteworthy among the
nut foods for the large amount of nu-
tritive substance contained in it's COM
pact, portable and readily presentable
form. there being q prOverb to the
effect that mo man need starve on 4
journey who fills his pouch with al
Ynonds."
Rlanched, baked and sailed almonds.
so popular as a side dish on the table
and used as an appetizer, are really d.
gests, and serve a better purpose after,
instead of preceding, heavy meal.
A few of these crisp brown sailed ker-
nels-eight, we believe, is the exact
prescribed numbers recommended as
an infallible cure for an attack of indi-
gestion, so it would seem that the GUS
tom of serving these most paiata Die
dainties is a remaining feature CT the
days when over-eating was carried to
the extent of necessitating aids ana
inducements to rouse the appetite and
stimulate digestion.
Toasting or baking the blanched al
mond makes it more digestible, as it
becomes quite brittle and is easily
ground to a powder and disintegrated
The ripe dry almond is tough and
solid and if used without thorough dry
ing or toasting and only partially mas
ticated it is quite as indigestible as
other nuts.
The almond, owing to it's poverty in
carbohydrates, and because when pull
verified it is easilysdigested, is largely
employed in making breads and other
preparations for persons suffering with
diabetes For cooking purposes the
hard shell almonds are preferred be-
cause of their higher flavor.
Almond Paste.
This preparation from almonds may
be put to so many delightful uses in
cooking. To make it at home con-
sumes much time and requires care to
obtain successful results 1t can be
purchased ready prepared in five and
ten pound tins at the cOnfectioners
supply store, and is really cheaper all
things considered, than the home made
article, and can be used in almost all
recipes which direct you to prepare the
paste by blanching and pounding the
almonds in q mortar. The composition
is about equal quantities almonds and
sugar.
The soft -shelled sweet OF Ladies' al
mond is generally reserved for the nut
service on the table, and yet where the
question of economy is to be considered
i'm the making of fancy desserts, this is
really the cheaper nut for the purpose.
Il pound of this variety yielding about
half pound when shelled. the thicker.
heavier shelled kind yielding less
weight in kernels, of course. Almonds
are used in cooking from soups to con
fections, and when our markets are
more plentifully supplied with this de-
Iightful and valuable nut we will give
it the attention it assured1y deserves
and consider its everyday economical
possibilities as Il valuable food. and
not alone in the light of luxurious
addition to menu in form of Il dainty
td-bt or fancy dessert.
Almond Cream.
Blanch four ounces of sweet almOnd.'.
dry thoroughly and pound them well.
Put one and one-half cups of milk in {;
double boiler to scald. Add to the
pounded almonds three-quarters of a
cup of fine granulated sugar and the
beaten yolks OF four eggs. Whip to-
gether with Il wire egg beaten. When
to- IN +
of soaked gelatin and stir until dis
solved, then strain over the almond
mixture. return to double boiler ard
stir and cook until it thickens. poGf
out into a basin. set in pan of ice
water and let it cool, stirring OCCASION
ally to keep it smooth. To flavor ado
the grated yellow part of half an orange
rind to the milk before straining it into
the egg mixture Pour the cream into
n mould and let it stand in very cold
place TO set. Serve with whipped
cream or orange Jelly.
Apple and Almond Pudding.
Peel, core and cut into thick rounds
enough good cooking apples to half I'll;
Il rather shallow pudding dish when
apples are cooked. Add little water
slightly sweetened,. and cook gently
until very tender. Turn them care
fully into the buttered dish and let get
cold.
Banch and dry three ounces of sweet
almonds and pound fine with an equal
weight of crushed loaf sugar; mix in
while pounding the beaten yolks of five
eggs and the juice and grated rind of a
tart orange or lemon. add a tea
spoonful of cornstarch to thicker.
moistening with little cream. Turn
this mixture over the apples and plate
in a moderately hot oven and bake un-
til the custard is set. The whites of
the eggs beaten to a stiff froth may be
added to the custard or made into q
meringue and heated on top of the
baked tustard and lightly Drowned.
Almond Darioles.
These are made of cream puff fillirg
(pastry cream or frangipane) mixed
with almond paste or blanched dried
and pounded sweet almonds or almont
extract and the mixture baked in little
patty pans lined with puff paste.
AIrennd Moriese