Cassell's dictionary of cookery

Almond Pudding (another way). — Line a pie-dish with puff paste. Blanch and pound half a pound of sweet almonds with a little orange-water. Add a quarter of a pound of melted butter, three table-spoonfuls of cream, the rind and juice of a lemon, four eggs well beaten, and a little brandy. Mix all together, put it in the dish, and bake in a moderate oven. Serve with brandy sauce. Time to bake, half an hour. Probable cost, 2s. 4d. Sufficient for four persons. Almond Puffs. — Blanch and pound two ounces of sweet almonds with a little water. Add two table-spoonfuls of finely-sifted sugar, two ounces of clarified butter, two table-spoonfuls of flour. When these are thoroughly mixed, add the beaten yolks of two eggs, and a cupful of cream. Well oil about a dozen PATTY-PANS. patty-pans, and half fill them with the mixture. Bake in a moderate oven for half an hour. Probable cost, Is. Serve one for each person. Almond Sauce for Paddings.— Boil gently a quarter of a pint of water and half that quantity of new milk. Pour this slowly, when boiling — stirring aU the time — upon a ALM (8) ALM dessert-spoonful of arrowroot, mixed with a little water. Add sugar to taste, the beaten yolk of an egg, and twenty drops of the essence of sweet almonds. Serve in a tureen. Do not pour the sauce over the pudding, as every one may not like the flavour. A Uttle brandy may be added. Time, about ten minutes to boil. Probable cost, 4d. Sufficient for a medium-sized jjudding. Almond Sauce (another way). — Blanch and pound two ounces of sweet almonds with a few drops of water. Pour over them, boiling, half a pint of new milk. Mix a tea-spoonful of flour smoothly with a little water and the yolk of one egg. Stir all together briskly, over a moderate fire, until it froths. Serve with any sweet pudding. Time, ten minutes to boil. Probable cost, 6d. Sufficient for a medium-sized pudding. Almond Soup.— Boil gently four pounds of lean veal, or an old fowl, with the scrag end of a neck of mutton, iu sufficient water to cover it, until the meat is thoroughly cooked, and the gravy good. Strain it and put it again upon the fire, with five or six cloves and a little mace. Blanch and pound one pound of sweet almonds and the hard-boiled yolks of four eggs ; beat these weU together, and add them slowly and smoothly to the stock when it is cool. Boil again, stirring constantly ; thicken with a little flour and butter, and just before serving, add a tea-cupful of cream. Time, three to four hours. Probable cost, 3s. per quart. Sufficient for six or eight persons. Almond Spice Biscuits. — Put two pounds of loaf sugar into a saucepan with sufficient water to dissolve it. Have ready two pounds of flour, mixed with two pounds of sweet almonds blanched and pounded, a whole nutmeg grated, the rind of a lemon finely chopped, a tea-spoonful of ground ginger, and a little sugar. Pour the hot syrup into this mixture, and make it into a stift' paste. Roll it into a long, thick piece, and bake in a quick oven. When sufficiently cooked, cut it into convenient pieces, which should be placed before the fire for a little while to dry. These biscuits should not be exposed to the air. Time to bake, about an hour. Probable cost, 3s. 6d. Almond Sponge- Cake.— Take half a