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.
½ 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.
HOT CHOCOLATE SAUCE
1 cup of boiling water,
Pinch of salt,
1 square of chocolate,
½ a cup of sugar.
Cook all together slowly until it is the consistency of maple syrup, or thicker if desired. Just before serving, add one teaspoonful of vanilla. This will keep indefinitely, and can be reheated.