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.
Cocoanut Flour
Grate cocoanut and treat as almonds to remove sugar; dry thoroughly and grind or pound to fine meal.
Cocoanut Biscuits
| 1 cup cocoanut | 1½ tsp. baking powder |
| 1 egg white (or whole egg if desired) | ½ grain saccharin |
(A biscuit may be made without saccharin for bread substitute.)
Spanish Cream
| 5 tbs. coffee, or | 1 tbs. cold water |
| Infusion of cocoa nibs | 30 c.c. (1 oz.) 40% cream |
| 1 tsp. gelatin | 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.