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Almonds, to Pound

Almonds pound more easily when they are blanched for two or three days before using, and kept in a warm place. They should be first slightly chopped, then thrown into a mortar, and beaten until they are quite smooth, a few drops of any suitable liquid, such as rose-water, orange-water, white of egg, lemon-juice, or cold water, being added now and then to prevent them oiling.