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ALMOND FLAVORING |
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Shell the almonds, scald them in hot water' Scrape off the skin, and chop and mash them, adding a few drops of lemon juice, and strain through al cheese-cloth. The juice is called "essence" or "milk of almond," and the pulp is called "almond paste." Either one may be used for flavoring purposes, but the paste is used the most.
Artificial almond flavoring is made by crushing kernels of peach stones and soaking the pulp in deodorized alcohol, and then straining. |
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