By Bertha F. Kramer
Домашняя кондитерская тети Бабетт (1893)
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Remove from the fire and stir the syrup until it is all sugar. Lay them upon a platter to cool. cloths ALMONDS BLANCHED. Put the almond meats boiling water over them. will come into a dish and pour When cool the skins off readily. ALMONDS ROASTED IN OIL. Blanch one heaping cupful of almonds, and pour over them one tablespoonful of best Let them lay at least two hours, olive oil. then sprinkle a teaspoonful of fine salt over them and brown them in the oven. Not too brown. Rub off the salt before serving.
Written by a Jewish lady who a thor- is ough and experienced cook, and who has tested every receipt. It is its its the best popularity known Cook Book in use, and is due to the superiority of contents. Oyer 500 pages, bound in oil cloth - - $150 - $1 75 Sent Post-Free on receipt of price. "Cook Book" and "Home Confectionery," Sent Post-Free to one address. Published by Bloch Pub. and Print. , CHICAGO. CINCINNATI. «'•'' '» USSnUSnT ••»'"«* afiBfiEfc. "'' •" W W&L. •-"•• «&*2Kf£ UHk v ' ir$?
Cloths ALMONDS BLANCHED. Put the almond meats boiling water over them. will come into a dish and pour When cool the skins off readily. ALMONDS ROASTED IN OIL. Blanch one heaping cupful of almonds, and pour over them one tablespoonful of best Let them lay at least two hours, olive oil. then sprinkle a teaspoonful of fine salt over them and brown them in the oven. Not too brown. Rub off the salt before serving. ALMOND CARAMELS. Set a cupful of sugar on to boil, without As soon as the sugar is melted throw in a cupful of almonds, not blanched.
Aunt Babettes home confectionery by Bertha F. Kramer