author - "Florence Daniel"
ter or butter, 2 tablespoons choppedparsley, 1 tablespoon wholemeal flour, 1-1/2 pints water.First put on the chestnuts (without shelling or pricking) in cold water,and boil for an hour. Then remove shells and put the nuts in an enamelledsaucepan with the fat. Fry for 10 minutes. Add the flour gradually,stirring all the time, then add the water. Cook gently for half an hour.Lastly, add the parsley, boil up, and serve. It is rather nicer if the flour is omitted, the necessary thickness
r of a pound of sweet almonds with half a pint of milk, or vegetable stock. Another pint of milk or stock is then to be added and the whole warmed. After this add another pint and a half of stock if the soup is to be a vegetable one, or rice water if milk has been used.An emulsion of almonds is useful in chest affections. It is made by well macerating the nuts in a nut butter machine, and mixing with orange or lemon juice. Almonds should always be blanched, that is, skinned by pouring boiling
ter or butter, 2 tablespoons choppedparsley, 1 tablespoon wholemeal flour, 1-1/2 pints water.First put on the chestnuts (without shelling or pricking) in cold water,and boil for an hour. Then remove shells and put the nuts in an enamelledsaucepan with the fat. Fry for 10 minutes. Add the flour gradually,stirring all the time, then add the water. Cook gently for half an hour.Lastly, add the parsley, boil up, and serve. It is rather nicer if the flour is omitted, the necessary thickness
r of a pound of sweet almonds with half a pint of milk, or vegetable stock. Another pint of milk or stock is then to be added and the whole warmed. After this add another pint and a half of stock if the soup is to be a vegetable one, or rice water if milk has been used.An emulsion of almonds is useful in chest affections. It is made by well macerating the nuts in a nut butter machine, and mixing with orange or lemon juice. Almonds should always be blanched, that is, skinned by pouring boiling