Salted Almonds

Directions

1. Shell, blanch, and spread the almonds on a bright tin pie dish, add a piece of butter the size of a hickory nut, and stand them in a moderate oven until a golden brown.
2. Take them from the oven, stir them around, dredge thickly with salt, and turn them out to cool.
3. To blanch almonds: shell them, throw them into boiling water, and let them stand on the back part of the range five minutes; then throw them into cold water, and rub them between the hands to remove the skins.