To Blanch and to Pound Almonds


Put them into a saucepan with plenty of cold water, and heat it slowly; when it is just scalding turn the almonds into a basin, peel, and throw them into cold water as they are done: dry them well in a soft cloth before they are used. If the water be too hot it will turn them yellow.

Almonds are more easily pounded, and less liable to become only, if dried a little in a very gentle degree of heat after they are blanched; left, for example, in a warm room for two or three days, lightly spread on a large dish or tin. They should be sprinkled during the beating with a few drops of cold water, or white of egg, or lemon-juice, and pounded to a smooth paste: this is more easily done, we believe, when they are first roughly chopped, but we prefer to have them thrown at once into the mortar.