To Peel Almonds, Pistachios or Filberts

In order to remove the peels from almonds, filberts or pistachio nuts, they must first be plunged into boiling water and left on the fire until the skin detaches easily under the pressure of the finger, then drain and refresh in cold water; now drain and peel them by removing the skins wash in cold water, drain, wipe and dry in the heater or in a well aired place.

For Filberts or Nuts.—To be peeled dry, crack the shells with a nut-cracking machine, being careful not to break the kernel, then peel them dry by putting the nuts on a baking sheet and pushing it into a medium oven, removing them immediately the outer skin detaches when the nut is rubbed between the thumb and first finger; keep them either whole or in halves and use for ice cream and desserts. Those peeled in water are for chopping, or splitting in two for nougats, also for cooked sugar pastes.