CHOCOLATE ALMOND CLUSTERS.
Roast 5 pounds of almonds; when cold get chocolate ready for dipping; take 1 pound of the almonds and place them in a taffy pan, then pour over them chocolate enough to cover them, and then pick up six or eight at a time and lay them in one heap on wax paper; continue this until finished; then when they are dry cut in two in the center. The nuts will then show and they make a nice piece of goods to top off a box.