No. 2643 — White-Bread Toasts with Almonds and Preserves

Take 12–18 rusks or 1½ white bread rolls. Cut the bread into slices about one and a half finger-widths thick and dry them in a fairly hot oven until lightly browned; arrange on a dish.

Meanwhile make 1 glass of almond milk from ¼ pound (¾ glass) of sweet almonds and add 5–6 lumps of sugar. A quarter of an hour before serving, pour the almond milk over the toasts to soften them.

Put some of the pounded almond pulp left from making the milk onto each slice. Top with good raspberry preserves including their syrup, using about ½ glass or more in total.