off with the fingers. Dry the nuts on a towel or piece of cheesecloth. Pistachio nuts and English walnuts may be blanched in the same way.
Salted Mixed Nuts
Beat the white of one egg slightly, add nut meats of many kinds, and stir until they are entirely covered with the egg. Remove nuts from the egg and put in a dripping pan, sprinkle with salt and bake in a hot oven until nuts are heated through. Keep oven door open while baking, and stir nuts often, that they may not burn.
Salted Almonds
1 cup Jordan almonds
12 cup olive or cooking oil
Salt
Cover almonds with boiling water, let stand two minutes, drain, coyer with cold water, again drain, and remove brown skins. Dry on a towel. Heat oil in very small frying pan; when hot, put in enough almonds to cover bottom of pan, and stir until delicately browned. Remove with spoon or small skimmer, taking up as little oil as possible. Drain on brown paper, and sprinkle with salt. Repeat, until all are fried. Cottonseed oil, peanut oil, or half lard and half clarified butter may be used instead of olive oil.
