New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-05-03
SWEET ALMONDS IN COOKERY.

Almonds chopped fine and Drowned in sugar make
a delicious ice cream. There also good almond
buildings, Bavarian creams and cakes of every va
riety. nianched almonds cut in strips. if mixed
with the batter of chocolate loaf cake add rich
ness and delicacy. The Germans also use them q
great deal in their famous coffee cake and other
fancy breads. The following recipes for almond
dishes are not found in the popular American cook
books and make pleasing change:
BURNT ALMOND IN ICE CREAM
Blanch end chop fine four ounces of Jordan al
monds. Put four tablespoonfuls of graduated
sugar in a frying pan, and when 1t has melted but
not begun to grow dark add the almonds Stir
them constantly until they OF a reddish brown
being very careful not TO allow them to blacken.
Place a quart Of rich cream in an earthen bowl.
o Wh a9 Evenly oGR Rs not Stir 70 w is
the rest Of the cream Let It stand in cool place
chilled lied while you prepare custard with the yolks
of sugar Place the custaTd in saucepan and let
1t thicken, but do not let 1t boil Stir it constantly
II slowly to the cream and almonds, mixing all
evenly together Set it in Ice TO become thoroughly
freeze until firm and creamy using five or six cups
The almonds are sometimes strained out OF the
cream when the custard is added, leaving only the
6e dd to b paste in bo Just after they
ice cream is excellent made in either way.
ALMOND PUDDING.
This is made with heaplng quart OF grated
bread crumbs rather firmly packed: two teaspoon
fuls OF baking powder. scant three-fourths of
quart OF milk, cup OF sugar. cup OF sweet al
pound of citron. also shredded: the whites Of four
eggs and from ten TO fifteen drops OF almond ex-
mixed with the baking powder. and then the citron.
nuts nut sugar extract ira and milk ADDED Fold in last
Tc st roy oven 1 for an hour or until 1t IS
Serve the pudding hot. with hard sauce. favored
This pudding can be baked In individual noulds.
which should be and sggared or in an
long II in small cups.
ALMOND JUMBLEs
Almond jumbles which are delicate. are made Of
a pound OF sugar. half pound OF butter, pound
OF almonds. blanched and chopped fine. eggs
and four enough TO make batter that can be
the oven rub little white Of egg over each one
and sprinkle with graduated sugar.
ALMOND AND FANCY BREAD.
The following German coffee cake which is
covered with a layer OF chopped almonds. IS very
good for breakfast. served with the best OF hot
coffee. Warm two pounds OF sifted four. add
clpful OF good homemade yeast and half pint
of Iukewarm milk Beat the mixture and let 1t
but not Then beat In three cgSs another
half pint Of milk and fourth OF cuPtHl 81 but but
slowly overnight. In the morning roll II 3Gt on
Toured board ana ~hfh ao2nI an men a III I'M [
with melted butter and sprinkle finely CHOPPED or
ground almonds and sugar very thckly over the
butter. Add also little powdered cinnamon , Let
tho bread rise for twenty minutes or until light
and tender looking then bake il in moderate oven.
gradually raising the temperature.
Another German bread OF which almonds are
ingredient is the following: Use the same rule for
dough Just given but before II placed in the pan
to bake cover the dough which should be rolled
out until quite thin. with chopped almonds. cur
rants. raisins cinnamon and sugar Roll the whole
as YOU would Jelly cake and then twist into one
large ring. Let IT rise until light in the pan. and
then bake When II is first put in the the
top may be brushed with melted butter and
dredged slightly with graduated sugar. The bread
will then have n nicely glazed crust. This bread
is especially nice when broken into large pieces
and served hot. either for breakfast tea II is
often frosted with little white of egg and pow
dered sugar.