Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-12-16
Table and Kitchen.
The Almond.


Among the table nuts this is the leading
fayorite with cook and confectioner- Inc
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 extern
sively in the warm and temperate climates
of the old world where it is highly es-
teemed.
The sweet variety of the almond is now
grown most successfully In California and
there seems no apparent reason why the
cultivation of the several varieties of sweet
almonds should not be extensively and pro-
fitabIy pursued in favorable climate and soil
of our southern and many middle ana west
ern states the almond requiring similar
treatment and soil that Is bestowed on the
peach.
The soft-shell sweet almond or Ladies
paper shell almond is the choicest OF the
dessert varieties, and when it can be gath
cred green and fresh from the tree III is
served in this state al dinner.
The flavor of the sweet almond is very
agreeable and for this reason 1t plays a
prominent part in desserts and CONNECTIONS
The bitter almond. which should be used
sparingly, is employed by cook and confec-
toner to add flavor to the sweet. Peach
kernels are sometimes used as a substitute
for the bitter almond. Both varieties yleid
q fixed oil: that obtained from the bitter
variety being preferred for 1avoring pur-
poses This oil, being possessed of distinct
poisonous properties-although highly re-
fined before put, upon the market for cullna-
ry purposes-should still be regarded as an
article not above suspicion ana useu very
sparingly, If at ALL
The almond kernel is rich in oil, yielding
when bruised half their own weight In fixed
oil.
cd nf ia
brown skin, which Is somewhat irritating
to the stomach, is quite a rich food, both as
a tissue former and heat producer. 1t is
noteworthy among the nut foods FOR the
large amount of nutritive substance con-
tanned in it's compact, portable and readily
presentable form, there being proyerb to
the effect that mo man need starve on a
journey who fills his pouch with almonds.
Blanched, baked and sailed almonds, so
popular side dish on the table and used
as appetizer, are really digests, and
serve a better purpose after instead of
preceding, a heavy meal. A few of these
crisp brown sailed kernals-eight. we be-
lieve. is the exact prescribed NUMBERS
recommended as an infallible cure for an
attack of indigestion. so it would seem
that the custom of serving these most pal
atable dainties is a. remaining feature of
the days when over-eating was carried to
the extent of necessitating aids and induce
ments to rouse the appetite and stimulate
digestion.
Toasting or baking the blanched almond
makes 1t more digestible, 1t 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 drying
toasting and only partially masticated
it is quite as indigestibIe as other nuts
The almond, owing to it's poverty in car
bohydrates and because when pulyerized
1T Is easily digested, Is largely employed in
making breads and other preparations for
SUFFERING wi diah
ing purposes the hard-shell almonds are
preferred because of their higher flavor.
Almond Paste.
This preparation from almonds may be
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
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 al
nonds and sugar.
The soft-shelled sweet or ladies' all
mond is generally reserved for the nut
service on the table, and yet where the
question of economy Is to be considered
III 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,
heavier shelled kind yielding less weight
In kernels, of course. Almonds are used
in cooking from soups to CONNECTIONS, and
when our markets are more plentifuIly
supplied with this delightful and valu-
able nut we will give 1t the attention it
assuredly deserves and consider it's every
day economical possibilities as a valuable
food, and not alone in the light of a lux
urious addition to menu in form of a
dainty tid-bit or a fancy dessert.
Almond Soup.
The principal beauty of this soup is it's
delicacy in color and taste. Therefore the