Put one tablespoonful butter in your kettle, for each pint of nuts you have, and set the kettle on the stove until the butter melts and is very hot, then put the nuts in the kettle with the butter, and stir constantly until nearly done, or brown enough, as they cook somewhat after taking off the stove, then sprinkle well with salt, and pour them out in a sieve which has been set over a pan, so as to allow any remaining butter to run off. If you wish, you may first blanch your almonds by pouring boiling water over them, and then rubbing off the skins, as you all know how.
You will find these nuts far nicer, when roasted and salted in this manner, than by doing it in the oven, as they are more brittle and nicer in every way.
SALTED PEANUTS
Use the raw Spanish peanuts, without blanching them, and roast and salt in the same manner as directed for almonds.
PACKING CANDY IN BOXES.
Bon-Bon Divider
Dainty looking candy may be spoiled in packing, and what would be a nice appearing box of candy loses its charm because it is not packed with care and taste.