Almond meal or flour is prepared as follows:
Blanch 1 pound of almonds; dry and pass through grinder, or pound in mortar until powdered. Place in a muslin bag and immerse in a pan of water acidulated with vinegar to remove sugar; allow to stand 15 minutes. Squeeze dry and place in a warm (not hot) oven to remove all moisture. Grind or pound once more. Almond flour does not keep well; it must be made in small quantities and kept in a glass jar in a cool place.
Grate cocoanut and treat as almonds to remove sugar; dry thoroughly and grind or pound to fine meal.
1 cup cocoanut 1 egg white (or whole egg if desired) 1-1/2 tsp. baking powder 1/2 grain saccharin
(A biscuit may be made without saccharin for bread substitute.)
5 tbs. coffee, or Infusion of cocoa nibs 1 tsp. gelatin 1 tbs. cold water 30 c.c. (1 oz.) 40% cream 1 egg Saccharin to sweeten
Pour coffee, or cocoa infusion, into a double boiler, beat egg yolk and saccharin dissolved in 1 tsp. of water, and stir into hot coffee. Cook gently until mixture coats the spoon (raw flavor of egg has disappeared); add gelatin and mix thoroughly. Whip cream and egg white. Place on ice to set.
This is made by pouring 30 grams of soft custard (diabetic) over 1 Lister biscuit.
1/2 cup cream 1/4 grain saccharin 1 egg 3-4 drops vanilla or almond extract
Beat egg until it is well broken up, but not light; stir into the cream; dissolve saccharin in teaspoonful of water and add to mixture. If custard is to be baked, pour into molds and place upon a rack, or on a folded cloth in a pan half filled with hot water; bake in moderate oven until firm in center.
If soft custard is desired, pour mixture into double boiler and cook gently until mixture coats the spoon and the raw egg flavor has disappeared.
When gelatin is half congealed, mold and set on ice.
When ready to serve, unmold and serve with custard, or 1 tbs. whipped cream.
1 tbs. cold water to 2 tsp. granulated gelatin is used in making the following jellies:
1/2 cup boiling water 1/4 to 1/2 saccharin tablet dissolved in 1 tbs. water 1/2 lemon or 2 tbs. juice and 1/2 rind sliced thin
Carefully pick over and wash through several waters 1 tbs. Irish moss. Place in double boiler with 1/3 cup of water and 3 tbs. 40% cream and 1/4 grain saccharin. Cook until mixture thickens when dropped upon a cold saucer. Pour over 1 stiffly beaten egg white; add 3-4 drops of vanilla extract. Mold and set on ice.