Salted almonds. Blanch the almonds by putting them in boiling water for a few minutes; the skins can then be easily rubbed off. Put the blanched nuts into a pan with a small piece of butter, and place them in a moderate oven. Stir them frequently so they will brown on all sides. Sprinkle them freely with salt as soon as they are taken from the oven.
Salted almonds No. 2. Blanch the almonds, and when they are thoroughly dry pour a tablespoonful of oil on every cupful of nuts. Let them stand in the oil for an hour, then add a tablespoonful of fine salt to each cupful. Stir them and place in a shallow pan in the oven until they are colored a light brown. Stir them occasionally while in the oven, so they will be evenly colored. Turn them onto a paper to dry, and shake off the loose salt before serving.
Salted English walnuts and filberts. Brown them in the oven with a little butter the same as almonds. Filberts are blanched, but walnuts do not have the skin removed.
A mixture of salted almonds, walnuts, and filberts makes a good combination.
Salted nuts are served at luncheon or dinner, and are eaten at any and all times during those meals.
SALPICON OF FRUIT PUNCH
This is served in glasses, in place of and in the same way as frozen punch after the roast. Cut a pineapple into small dice; remove the bitter skin carefully from the segments of three shaddocks and cut them into pieces. Cut in two and remove the seeds from a pound of white grapes; mix the fruit together. Put a cupful of rum and a cupful of sugar into a saucepan on the fire and let them come to the boiling point, then pour them over the fruit and let stand until cold. The rum will not penetrate the fruit so well if put on cold. Put the mixture into a freezing-can and pack in ice and salt for several hours, or until ready to serve. Stir the mixture together carefully every little while.
PUNCH OF WHITE CALIFORNIA CANNED CHERRIES
Drain off the liquor; make a rum syrup as above; soak and freeze in the same way.