TO PREPARE ALMONDS.
Riil fcbem into a small pan of boiling ■>* rater, and leave them for a minute or it wo, then lift them out singly and remove the skins, which should slip off .easily. Rinse in cold water to preserve the colour, dry in a cloth and put before the fire, or into the oven, for a few ; ininutes to dry, but do not let them "ibrown at all. Shred finely or chop. All nuts may be blanched in this
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https://paperspast.natlib.govt.nz/newspapers/NZH19271119.2.177.46.4
Bibliographic details
New Zealand Herald, Volume LXIV, Issue 19798, 19 November 1927, Page 6 (Supplement)
Word Count
81TO PREPARE ALMONDS. New Zealand Herald, Volume LXIV, Issue 19798, 19 November 1927, Page 6 (Supplement)
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