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Almonds and Raisins for Dessert

The finest quality of Valencia raisins, in good bunches, with a purple bloom on the fruit, are requisite for this purpose. Pile up the bunches on the dish in the form of a pyramid upon a lace-pattern dessert paper, and strew well-blanched almonds over and between the bunches.

Salted and "Deviled" Almonds.

Blanch and dry in a cloth as many Jordan almonds as may be required, put them into a fryingpan with a little butter and fry them until they are of a delicate fawn color. Then pour them into a colander and sprinkle them over immediately with fine table salt, tossing them as they are sprinkled. Serve hot or cold in little trays with cheese. To devil them, mix with the salt twice the quantity of cayenne pepper and sprinkle as before.