meats. 1/2 cup olive oil.

Cover the almonds with boiling water. Remove the skins, then soak for
several hours in strong salted water. Drain and dry. Put in enough olive
oil to cover the bottom of the blazer. Put in the nuts and cook until
brown. Drain on paper. A shorter method is to remove skins and dry the
nuts, then cook in olive oil until brown, and while draining to sprinkle
them with salt. Peanuts, pecans and walnuts can be prepared in the same
way. Butter may be substituted for olive oil, if desired.

[CANNING, PICKLING AND PRESERVING 830]

ONE HUNDRED CHOICE RECIPES
on
CANNING, PICKLING, PRESERVING, JELLIES, JAMS
MARMALADES, RELISHES, CATSUPS, SPICES.

FOREIGN WORDS IN THE MENU.

In this list are many of the foreign words used on menu cards in hotels,
with their translation:

Cafe--Coffee.

Demitasse--After-dinner cup of coffee.

Frappe--Semi or half-frozen.

Fricasse--Stew.

Fromage--Cheese.

Glace--Frozen.

Cafe au lait--Coffee with hot milk.

Neufchatel--A soft Swiss cheese.

Timbale--Pie crust baked in a mould.

Croutons--Bread toasted in squares, used for soup and in garnishing.

Bouillon--A clear broth, usually of beef.

Au Gratin--Dishes baked, prepared with cheese.

Menu--Bill of fare.

Puree--Ingredients rubbed through a sieve; usually the term given a thick
strained soup.

Tutti Frutti--Various kinds of fruits (chopped fine).

Consomme--Clear soup.

Jus--Gravy or juice of meats.

[832 MOTHERS' REMEDIES]

CANNING.

1. Apples and Quinces.--Pare and cut the apples and quinces, the same
amount of each. Cook the quinces in enough water to cover them until
tender. Remove these from the water and cook the apples in the same
liquid. When these are done put in a jar or kettle a layer of quinces,
then of apples until all are used. Pour over them a syrup made of a half
pound of sugar to pound of quinces, dissolved in a little water and let it
stand over night. The next day heat them thoroughly and seal in cans.

2. Apple Sauce.--Take as many apples as desired, pare them and cut in
quarters. Put in a stew pan filled about two-thirds with water and cook
until tender. Remove from the fire and beat up thoroughly, adding a
teaspoonful of butter to a quart of apple sauce, half cup sugar and grate
in a quarter of nutmeg. Serve with or without cream.

3. Apples to Can.--Cook the same as for apple sauce, leaving out all
seasoning and sugar. Put in glass jars and seal. When