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.