Miss Parloa's kitchen companion

Shell a quantity of almonds, and blanch by pouring boiling water over them, letting them stand in it for a moment, then throwing them into cold water, and finally rubbing them between the hands. For each cupful of nuts that is put into a bowl, add a table-spoonful of melted butter or of salad oil. Stir the almonds well, and let them stand for an hour ; then sprinkle with salt, allowing a table-spoonful for each cupful of nuts. Put the almonds in a clean baking-pan and into a moderate oven, and let them bake — giving them a stirring occasionally — until they turn a delicate brown. In about a quarter of an hour they should be crisp. They may require a slight sprinkling of salt as they come from the oven. They should be placed on the table at the beginning of the dinner, and served with the crackers and cheese. Sugared Almonds. Blanch one cupful of almonds. Put half a cupful of boiling water and half a cupful of sugar into a saucepan. Place on the fire and boil for fifteen minutes ; then add the almonds, and boil for about five minutes longer, stirring all the time. When the sugar grains, turn the almonds on a dish to cool. Glazed Almonds. Blanch and cook the nuts the same as sugared almonds. Continue the cooking after the sugar grains until it begins to brown. Now add a gill of boiling water, and continue cooking until all the water has evaporated. The almonds will then be a rich dark brown. Spread them in a shallow pan, and let them dry in the oven. Caramel Almonds. Blanch a cupful of almonds, and add to them two table-spoonfuls of melted butter. Place the cup on the back of the range for an hour. At the end of that time drain the nuts, and spread in a shallow pan. Cook them in a moderate oven for about fifteen minutes. Put three table-spoonfuls of sugar in a small frying-pan, and stir over the fire until the sugar turns liquid. Instantly add the browned almonds, and stir for half a minute. Spread them on a platter to cool. Iced Fruit. Put in a saucepan one cupful of sugar, half a cupful of boiling water, and half a saltspoonf ul of cream-of-tartar and boil for fifteen minutes. Take a drop of the syrup on the point of a skewer, and after dipping it in cold water, roll it between the fingers. If it forms a soft ball the syrup is cooked enough. If, however, it melts away, the syrup must be cooked a little longer and a drop of it be tested again. A minute's extra boiling makes a good deal of difference. When the syrup is done, pour it into a dish, and let it stand until you can bear your hands in it. Stir it until it begins to thicken; then work it with the hands until a smooth, soft paste is formed. It may harden at first, but it will soften with the working. . When it is smooth and slightly elastic, it is ready for use. Have at hand some nuts, grapes, sections of oranges, etc., free of moisture. Oil a platter lightly with washed butter. Put some of the creamed sugar in a small saucepan or bowl. Place this in a pan of boiling water, and let it stand on the fire until the cream is melted. With a pair of confectioners' tongs or sugar-tongs, dip the fruit — one piece at a time — in the icing, and then lay it on the oiled dish. All the creamed sugar may be used at once, or a part may be put aside for use another time.