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Almonds, Salted

Take two ounces of sweet almonds, throw them into boiling water, and let them remain on the fire till the skin can be slipped off easily. Skin them, and dry them in the oven. Make a table-spoonful of oil or butter hot in the frying-pan, and fry the almonds in it till lightly browned. Drain, and dust with fine salt, and toss the almonds until each one is savoured. If preferred, they can be served hot as soon as salted, or they may be set aside until quite cold. Probable cost, 4d.