BLANCHED ALMOND FRITTERS.
Blanch 5 lbs. Valencia almonds by scalding in hot water for about 5 minutes (do not let water boil) and then running cold water over them until cooled off thoroughly. Drain water off and by pressing between the index finger and thumb the skin of the almond will slip off very easily. When all are done place behind furnace until dry.
Place in copper kettle
| 2 | lbs. glucose. |
| 3 | lbs. sugar. |
| 2 | oz. of any good grease |
| 1 | qt. water. |
Set on furnace and mix with paddle.
When mixture starts to boil place thermometer in.
When thermometer registers 280 degrees remove it, and add 5 lbs. blanched almonds with 2 tablespoonfuls salt.
Stir from the sides of the kettle and when the nuts and candy are thoroughly assimilated remove from furnace and dump it in a mass on a well-greased slab.
Manipulate in same manner as pecan fritters.
Sell for 10 cents apiece.
This batch should make about forty-eight fritters.
