The household cook book

For Glazed Almonds proceed the same way, but after the sugar grains cook until it begins to brown; then add -I cup boiling water and cook until that evaporates and they are a dark brown; then spread them in a shallow pan, and dry them in the oven. SALTED ALMONDS — Shell, blanch and dry the almonds; allow 2 teaspoons butter for each cup of almonds- put these in a frying-pan or baking-dish and cook, with moderate heat, until the almonds are a delicate brown, stirring frequently — it will take about ^ hour. Then sprinkle with salt Put them on at the beginning of the meal and serve them with the crackers and cheese. ALMOND TEEE. Peanuts can be salted the same way, first removing the shell and brown skin. Walnuts can be salted the same way also. Many people do not appreciate the value of dried fruit. A large part of the water evaporates when the fruit dries, and the nutritive portions are left in a more concentrated form. The percentage of nutritive elements in dried apples approaches that of bread, but one great drawback to the use of dried fruit is that as ordinarily dried many fruits lose much of their peculiar and delicate flavor. Many of the fruits are readily and easily dried and can thus be kept for future use. Cherries and peaches are (next to apples) about the best of the dried fruits. Fruits like apples, etc., can be dried by putting them on a kind of sieve-like holder, and submitting them for 3^ hours to the action of a cold air blast. Thus dried they are superior to fruits dried by the sun or hot air. The new process of preparing fruit by evaporation has overcome many of the objections to the old fashioned dried fruit, and its sale has increased enormously. It is probable that the sale of evaporated fruit will in the near future partly or possibly largely supplant canned fruit in the market, as it possesses many advantages. It is healthful and its use desirable. Fruit which is to be dried should be ripe and sound. It should be spread in a single layer on boards or in shallow boxes. Insects may be kept away by covering it with mosquito netting. Keep it spread in the hot sun until it is fully dry. as indicated by its turning dark; never set it out in damp or cloudy weather, and always bring it in before sunset, to prevent the dew from falling on it. The oven is an excellent place to dry any fruit, as it dries more quickly, and is not so much exposed to insects; but do not let the oven become hot enough to scorch the fruit at all. Fruits are still further preserved often by the use of sugar, as in some of the recipes which follow.