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Show ALMOND FRITTERS. Most of us are familiar with nuts of the confectionary order, such as walnut wal-nut caramels, or almond nougat, but comparatively few call them to their aid in concocting the family pudding. The following recipe, which is simple and wholesome, might furnish a variety vari-ety in that part of the menu: Prepare some custard pudding in the usual way and while hot mix in tw.i ounces of chopped almonds. Allow this to cook for some time longer, then pour into a flat tin so as to be about half an inch deep. When cold, cut into pieces about two and a half, inches long and one and a half inches broad and fry in deep, smoking hot fat. Drain and serve very hot with sugar dusted over. |