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Salted Almonds

Pour boiling water over shelled almonds and let them stand a short time. When the dry brown husk can be easily rubbed off and the almonds are "blanched," then stir into melted butter; let them stand; add salt and brown in the oven. When taken from the oven place them upon soft, porous paper to prevent their being "buttery." If this is not sufficient dry them on a towel. The above is a splendid addition to a luncheon or dinner. -Mrs. John Fletcher.