SALTED ALMONDS
A SIMPLE HOME RECIPE. Pour hot water over the shelled almonds and allow it to remain only until the skins are loose, or the nuts will become sodden. Spread the nuts to dry in a warm place, covering them carefully to keep free from dust. In about twenty-four hours the almonds will be dry and crisp; but this part of the business should not be hurried! When the nuts are quite dry, take the white 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, with this and rub or paint the nuts on each side, using as little egg as possible. Dust over with flue table salt, and brown in a slow oven. Almonds thus prepared will remain crisp and never turn rancid, as do those soaked in butter. ■IIIIIIIIIHIIM
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https://paperspast.natlib.govt.nz/newspapers/TDN19261127.2.102.2
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Taranaki Daily News, 27 November 1926, Page 18
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147SALTED ALMONDS Taranaki Daily News, 27 November 1926, Page 18
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