CHOCOLATE ALMONDS.
Roast the almonds in the oven, being careful about getting them too brown, and when cool, coat with chocolate. Never coat nuts of any description with anything but sweet coating; if you should use chocolate on them that is the least particle bitter, they would not taste good at all. The best way to coat these small nuts, is to work your chocolate, then put in quite a number of the nuts, roll them around a little, then with a pair of tweezers, lift them out one at a time and lay on your oilcloth. This is much quicker than lifting them out with your hands, one at a time.