The Boston cooking-school cook book

by Fannie Merritt Farmer

Devilled Almonds

2 ozs. blanched and shredded almonds

Butter

1 tablespoon Chutney

2 tablespoons chopped pickles

1 tablespoon Worcestershire Sauce

¼ teaspoon salt

Few grains cayenne

Fry almonds until well browned, using enough butter to prevent almonds from burning. Mix remaining ingredients, pour over nuts, and serve as soon as thoroughly heated. Serve with oysters.