erfumery, and medicine,
they largely enter, and in domestic economy, should always be
used in preference to bitter almonds. The reason for advising
this, is because the kernels do not contain any hydrocyanic or
prussic acid, although it is found in the leaves, flowers, and
bark of the tree. When young and green, they are preserved in
sugar, like green apricots. They furnish the almond-oil; and the
farinaceous matter which is left after the oil is expressed,
forms the _pate d'amandes_ of perfumers. In the arts, the oil is
employed for the same purposes as the olive-oil, and forms the
basis of kalydor, macassar oil, Gowland's lotion, and many other
articles of that kind vended by perfumers. In medicine, it is
considered a nutritive, laxative, and an emollient.

SMALL ALMOND PUDDINGS.

1222. INGREDIENTS.--1/2 lb. of sweet almonds, 6 bitter ones, 1/4 lb. of
butter, 4 eggs, 2 tablespoonfuls of sifted sugar, 2 tablespoonfuls of
cream, 1 tablespoonful of brandy.

[Illustration: ALMOND PUDDINGS.]

_Mode_.--Blanch and pound the almonds to a smooth paste with a spoonful
of water; warm the butter, mix the almonds with this, and add the other
ingredients, leaving out the whites of 2 eggs, and be particular that
these are well beaten. Mix well, butter some cups, half fill them, and
bake the puddings from 20 minutes to 1/2 hour. Turn them out on a dish,
and serve with sweet sauce.

_Time_.--20 minutes to 1/2 hour. _Average cost_, 1s.

_Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

THE HUSKS OF ALMONDS.--In the environs of Alicante, the husks of
almonds are ground to a powder, and enter into the composition
of common soap, the large quantity of alkaline principle they
contain rendering them suitable for this purpose. It is said
that in some parts of the south of France, where they are
extensively grown, horses and mules are fed on the green and dry
husks; but, to prevent any evil consequences arising from this
practice, they are mixed with chopped straw or oats.

ALMOND PUFFS.

1223. INGREDIENTS.--2 tablespoonfuls of flour, 2 oz. of butter, 2 oz. of
pounded sugar, 2 oz. of sweet almonds, 4 bitter almonds.

_Mode_.--Blanch and pound the almonds in a mortar to a smooth paste;
melt the butter, dredge in the flour, and add the sugar and pounded
almonds. Beat the mixture well, and put it into cups or very tiny
jelly-pots, which should