SALTED ALMONDS
A SIMPI/E HOME RECIPE.
Pour hot AA'ater over the shelved almonds and allOAv it to remahjL only until the skins are loose, or th£ nuts Avill become sodden. >
Spread the nuts to dry" in a ,’warm place, coA r ering carefully to keep, free from dust. In about 24 hours the almonds will be dry and crisp t but this part of th business should not be hurried! When the nuts are .quite dry take the Aviate of a fresh egg and' beat it very lightly —just enough to break it. Moisten the tips of the fingers, or a camel hair brush, Avith this and rub Or paint the nuts on each side using as little egg as possible. Dust over with fine table salt, and broAvn in a sloav oven. Almonds thus prepared will remain crisp and never turn rancid, as do those soaked in butter. \
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https://paperspast.natlib.govt.nz/newspapers/SNEWS19270726.2.23
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Shannon News, 26 July 1927, Page 4
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149SALTED ALMONDS Shannon News, 26 July 1927, Page 4
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