Recipes.
To Blanch Almonds.—Shell fresh, sweet almonds, and pour boiling water over them; let them stand for two or three minutes, skim out, and drop into cold water. Press between the thumb and finger, and the kernels will readily slip out of the brown covering. Dry between clean towels. Blanched almonds served with raisins make an excellent dessert.
Boiled Chestnuts.—The large variety, knows as the Italian chestnut, is best for this purpose. Remove the shells, drop into boiling water, and boil for ten minutes, take out, drop into cold water, and rub off the brown skin. Have some clean water boiling, turn the blanched nuts into it, and cook until they can be pierced with a fork. Drain thoroughly, put into a hot dish, dry in the oven for a few minutes, and serve. A cream sauce or tomato sauce may be served with them if liked.
Mashed Chestnuts.—Prepare and boil the chestnuts as in the preceding recipe. When tender, mash through a colander with a potato masher. Season with cream and salt if desired. Serve hot.
Baked Chestnuts.—PutItalian chestnuts in the shell on a perforated tin in a rather hot oven, and bake for ten minutes, until tender. Remove the shells, and serve hot. If preferred, they can be roasted on a clean shovel or in a corn popper over a bed of coals.
To Keep Nuts Fresh.—Chestnuts and other thin-shelled nuts may be kept from becoming too dry by mixing with an equal bulk of dry sand and storing in a box or barrel in some cool place.