NUTS AS SAVOURIES.
SALTED ALMONDS. Blanch the almonds, dry them in a* cloth. Put them on a very- cleanbaking tin with about half a teaspoonful of salad oil or clarified 1 , butter. Bake pale brown in a moderate oven, turning them frequently,, so that they brown all over. Turn them on to a sheet' of kitchenpaper and sprinkle thickly with finesalt. When cold shake off tlie loose and serve the almonds in Tittle papercases. ' These will keep in well' stoppered" bottles and make an acceptable mas gift. Walnuts, peanuts, hazel nuts, or pis* taehio nuts may all be salted in thesame manner. Devilled nuts are prepared in the same way, but a little cayenne pepper is mixed With the salt. Devilled Chestnuts.—Roll some peele'd chestnuts in a little milk and water until tender. Drain on a cloth, then fry them in salad oil or clarified' butter, and sprinkle thickly with salt and cayenne. Dish each chestnut in- a paper case.
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Bibliographic details
Northern Advocate, 20 February 1926, Page 10
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160NUTS AS SAVOURIES. Northern Advocate, 20 February 1926, Page 10
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