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Two kinds are used in cooking, the sweet and the bitter.

They are shelled first, then by pouring boiling water on them and leaving them in it for two or three minutes, they are easily skinned.

They are sometimes used as soon as skinned, and sometimes dried after being skinned and just before using.

When wanted dried, place them in a pan in a slow oven with the door open, and turn them occasionally.


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Hand-Book of Practical Cookery (1884).

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