Blanch the almonds by pouring boiling water upon them, letting them stand ten minutes in this, closely covered, then, pouring it off and covering the nuts with more water from the boiling kettle. As soon as you can l>ear your fingers in the water, begin to strip the skins from the almonds, and spread upon a sieve or cloth to dry. They should be cold and crisp before you do anything more with them. The neglect of this precaution has spoiled many a batch of salted nuts.

Have ready a flat baking-pan in which is a good lump of butter, soft, but not melted. Set the pan with butter and almonds in it upon the range and stir briskly until each nut is well coated. Then put pan and contents into a brisk oven, stirring every few minutes until the nuts are lightly browned. Sprinkle thickly with fine salt while hissing hot, and turn out upon tissue-paper to cool.

Or—

Cover the blanched, cooled, and dried almonds with salad oil, and spread them upon a shallow dish. Leave in a cold place for an hour or two, stirring them up several times to keep the nuts coated; turn oil and nuts into the baking-pan (there should be just enough oil to keep them from burning), and roast briskly in a quick oven, stirring frequently to prevent burning. Transfer to a broad platter, sift fine salt over them, tossing them with a fork to get each kernel well salted, and put upon a paper to dry.