NUTS AS SAVOURIES.
SALTED ALMONDS. Blanch* the almonds, dry' them in a cloth. Put them on a very clean baking tin with about half a teaspoonful of salad oil or clarified butter. Bake pale brown in a moderate oven, turning them frequently, so that they brown all over. Turn them on to a sheet of kitchen paper and sprinkle thickly with Die salt. When cold shake off the loose salt and serve the almonds in little paper cases. < These will keep in well-stoppered bottles and make an acceptable Christmas gift. Walnuts, peanuts, hazel-nuts, or pistachio nuts may all be salted in the same manner.
Devilled Nuts arc prepared in the same way, but a little cayenne pepper is mixed with the salt.
Devilled Chestnuts. —Boil some peeled chestnuts in a little milk and watir until lender. Drain on a cloth, then fry them in salad oil or clarified butler and sprinkle thickly with salt and cayenne. Dish each chestnut in a paper case.
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Bibliographic details
Waikato Times, Volume 100, Issue 16712, 30 January 1926, Page 13 (Supplement)
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163NUTS AS SAVOURIES. Waikato Times, Volume 100, Issue 16712, 30 January 1926, Page 13 (Supplement)
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