The Boston cooking-school cook book

Roll in granulated sugar. Pile in rows on a small plate covered with a doily. If castanea nuts are used, with a sharp knife cut off the brown skin which lies next to shell. Stuffed Dates II Remove stones from dates and fill cavities with Neufchâtel cheese. Salted Almonds I Blanch one-fourth pound Jordan almonds and dry on a towel. Put one-third cup olive oil in a very small saucepan. When hot, put in one-fourth of the almonds and fry until delicately browned, stirring to keep almonds constantly in motion. Remove with a spoon or small skimmer, taking up as little oil as possible. Drain on brown paper and sprinkle with salt; repeat until all are fried. It may be necessary to remove some of the salt by wiping nuts with a napkin. Salted Almonds II Prepare almonds as for Salted Almonds I. Fry in one-third cup fat, using half lard and half clarified butter or all cocoanut butter. Drain, and sprinkle with salt. Salted Peanuts In buying peanuts for salting, get those which have not been roasted. Remove skins and fry same as Salted Almonds I or II. Salted Pecans Shelled pecans may be bought by the pound, which is much the best way when used for salting, as it is difficult to remove the nut meat without breaking. Fry same as salted Almonds I or II. Care must be taken that they do not remain in fat too long; having a dark skin, color does not determine when they are sufficiently cooked. Parisian Sweets 1 lb. figs 1 lb. dates 1 lb. English walnut meat Confectioners’ sugar Pick over and remove stems from figs and stones from dates. Mix fruit with walnut meat, and force through a meat chopper. Work, using the hands, on a board dredged with confectioners’ sugar, until well blended. Roll to one-fourth inch thickness, using confectioners’ sugar for dredging board and pin. Shape with a small round cutter, first dipped in sugar, or cut with a sharp knife in three-fourth inch squares. Roll each piece in confectioners’ sugar, and shake to remove superfluous sugar.