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Salted Almonds

a Shell the almonds, put them in a bowl and pour boiling water over them. Let them stand for ten minutes, then try one or two and if the skins slip off easily drain off the hot water and cover with the cold. Pressure on the nuts, or pulling at one end of the skin will make the latter slip off easily. Spread out on a dish and stand in a warm place until dry. If not thoroughly dry they will not be crisp when salted. To one-half pint of the nuts allow one teaspoonful of olive oil (or melted butter may be used). Pour this over them, turning them well through with a spoon that each nut may receive its share of the oil. Then spread in a single layer on a shallow pan and place in a moderate oven until they are very faintly colored. Take out at once, dust thickly with fine salt, and when cold shake lightly to remove any extra quantity of salt.