the lye is scalding hot, throw in two or three almonds, and try, when they have been in some time, if they will blanch; if they will, put in the rest, and the moment you find their skins will come off, remove them from the fire, put them into cold water, and blanch them, one by one, rubbing them with salt; then wash them in several waters, in order to clean them; in short, till you see no soil in the water; when this is done, throw them into boiling water, and let them boil till so tender as a pin may easily pass through them; drain and put them into clarified sugar without water, they being green enough do not require a thin sugar to bring them to a colour; but, on the contrary, if too much heated, they will become too dark a green; the next day boil the syrup and put it on them, the day after boil it till it is smooth, the day following give all a boil together, scum them and let them lie four or five days; then, if you will dry them or put them in jelly, you must follow the directions as for green apricots.
To preserve Almonds dry.
To a pound of jordan almonds, take half a pound of double-refined sugar; blanch one half of the almonds, and leave the other half unblanched; beat the white of an egg very well, pour it on your almonds, and wet them well with it; then boil your sugar again, dip in your almonds, stir them all together, that your sugar may hang well on them; then put them on plates, place them in the oven after the bread is drawn; let them stay in all night, and they will keep the year round.
