To Pound, Crush, and Color Almonds

To Pound.—Almonds are pounded in a mortar or crushed in a machine; in the mortar by wetting a few at the time with either eggs or liquids, then stirring in some sugar. In a machine, by mixing the almonds and sugar together and pouring it into the funnel of the machine; the first time they should be barely crushed, pass through four times, tightening the cylinders slightly for each turn, and the last time the almonds should be reduced to a paste.

To Color Almonds.—Use chopped or shredded almonds for coloring. For pink, dilute a little carmine in some thirty degree syrup with a little kirsch; rub the almonds in this and dry them. For violet, use red, blue and maraschino; for orange, yellow, red and curacao; for lemon color, yellow and noyau; and for green, spinach and orange flower water.