CHOCOLATE ALMONDS

CHOCOLATE ALMONDS
Blanch the almonds by pouring boiling water on them, and let them stand
two or three minutes. Roast them in oven. Dip them in the following recipe
for chocolate coating, and drop on paraffine paper.

1/2 pound cake of Walter Baker's Vanilla Sweet Chocolate, 2 level
tablespoonfuls of butter,
2 tablespoonfuls of boiling water.
Put chocolate in small saucepan over boiling water and when melted stir in
butter and water. Mix well. If found to be too thick, add more water; if too
thin, more chocolate.