SALTED ALMONDS.
Heat 2 quarts of water to a boil, then pour 5 pounds almonds in the water; let them remain a few minutes; try them by taking one out, and if the skin or outside slips off pour them out at once in a sieve, then pour cold water over them, and after you have taken off all the skins lay them on a dry towel and let it absorb all the dampness out of them; now put ½ pound of good butter in a clean kettle and set it over a slow fire; when the butter is melted pour in the almonds and stir them until they start to brown, then pour them out in a sieve and sprinkle fine salt over them, then spread them out on a table to cool. Don’t get them too brown when roasting, as they contain a good deal of heat when done and will get too dark and partly burnt by doing so.