Cassell's dictionary of cookery

Almond M6ringues. — Whisk the whites of two eggs to the firmest possible froth, mix with them a quarter of a pound of sifted sugar and a quarter of a pound of almonds blanched and powdered. Have ready some pieces of writing-paper fastened upon a board, to prevent the meringues being too much coloured at the bottom, and drop them upon it in the form of a half egg. This must be done as quickly as possible, or the shape will be spoilt. Place them in a moderate oven, and, when they are firm, take them out, scoop out a little of the inside, place them on clean paper, upside down, and return them to the oven, and when they are crisp through, they are done. When ready to serve, place jam or cream inside, and join them together with the white of an egg. Time to bake, half an hour. Probable cost, 8d. Sufficient for a dozen meringues. Almond Milk. — Blanch and pound four ounces of sweet and six bitter almonds to a paste, adding a few drops of orangeflower-water every now and then, to prevent oiling. Add a quart of cold water, and let it stand two or three hours, then strain and bottle for use. A table-spoonful of brandy may be added if liked. When wanted, a little water must be mixed with the milk, and sweetened, and it will be found to be a very refreshing beverage for feverish patients. Time, four hours. Probable cost, 4d. Sufficient for a quart of milk. Almond Nougat. — Blanch and chop roughly six ounces of sweet and five bitter almonds, and put them in a cool oven till they are slightly browned. Put three ounces of sifted sugar into a saucepan, and when it is dissolved throw in the almonds, and mix all together for a few minutes. The almonds must be hot when they are put into the saucepan. Spread ALM (7) ALM the paste about a quarter of an inch thick, quickly and evenly on a well-oiled slab, cut it into fingers, strew some small white comfits over these, and arrange them in a pile. Or, the nougat may be spread on a well-oiled piedish, and when it has taken the form, turned upon a dish. Tho nougat should be made and moulded as quickly as possible, or it will harden. Probable cost, 9d., for this quantity. Sufficient for a small dish. Almond Omelet. — Beat four eggs with a little milk for a minute or more. Have ready as many sweet almonds as may be wished, blanched and pounded. Put into an omeletpan a piece of butter the size of a large egg; let it be quite hot, but not browned ; pour in the mixture, stirring it gently until it begins to set. Then arrange it nicely, lay the pounded almonds on the top, and double the omelet over, to cover the almonds completely. Keep shaking the pan, and add a little butter if it seems likely to stick. When it is a nice golden-brown, place it on a hot dish, and cover with a little sifted sugar. Time, five minutes to fry. Probable cost, 7d. Sufficient for two persons. Almond Paste (To Make Quickly). — Pound as many almonds as are required, moistening with white of egg to prevent oiling, and then roll them with a rolling-pin until they are smooth. They will be nicer if they have been kept in a warm place. This quickly-made almond paste is very useful for garnishing pastry.