=Salted Almonds.=--Shell as many nice large nuts as desired. The Jordan nuts are best, but the paper-shelled ones will answer. Put into a bowl and cover with boiling water. Spread a towel over the bowl to retain the steam and let them stand five minutes. Pour off the water and replace with cold, then rub off the brown skins between thumb and forefinger. Shake in a colander until dry, then put in a shallow dish adding for each cupful of nuts, one tablespoonful melted butter, olive or refined cotton seed oil (preferably either of the oils, which will give the richer glaze). Stir well together. Let stand an hour, then put into the well-greased paper bag, first sprinkling with dry salt, allowing one tablespoonful to each cupful of nuts. Fasten and roast ten minutes, shaking the bag occasionally. You can do this by the aid of two trivets. =Deviled Almonds.=--To devil them, add a suspicion of cayenne pepper with the salt. =Roasted Chestnuts.=--Make a cross on the shell of the nut using a sharp penknife. Put in the oiled bag, dredge lightly with salt, and let cook twenty minutes giving an occasional shake. =Salted Chestnuts.=--Throw into boiling water as many shelled nuts as desired. Blanch and dry, patting with a soft towel. Then add olive oil or melted butter to the nuts, allowing a teaspoonful to each cup of nuts and let them remain in oil half an hour. Dredge with salt, a heaping teaspoonful to each cup, then put in oiled bag and let them brown in the oven from 10 to 15 minutes, shaking the bag frequently to keep them from scorching and make them an even brown. These should be crisp and delicate. To devil them, add a suspicion of cayenne with the salt. Serve at dinner after the cheese. =Deviled Chestnuts.=--Shell and blanch a quart of chestnuts. Dry thoroughly, then brown in paper bag in hot olive oil or butter. Have ready a mixture composed of two tablespoonfuls of chopped mixed pickle, one tablespoonful Worcestershire sauce, one quarter teaspoonful salt and a dash of cayenne. Turn this over the hot nuts, and serve at once. CHAPTER V. SOUP ACCESSORIES. =Bread Sticks.=--IN preparing these, any bread dough may be used, though that with shortening is preferred. After it is kneaded enough to be elastic, cut into pieces half the size of an egg, then roll on the molding board into a stick the size of a pencil and about a foot long. Lay these strips in the well-greased paper bag, let them rise a little before putting in the oven, then fasten the bag and bake with a moderate heat, so they will dry without much browning. =Croutons Toasted.=--Slice bread that is stale but not too dry, into pieces about half an inch thick, cut these slices in uniform cubes and put in a well-greased bag. Shake occasionally and let toast for ten minutes. =Crisped Crackers.=--Split butter crackers and spread with butter. Put into the paper bag buttered side up and bake ten minutes. These are delicious with vegetable soups and in fish chowder and oyster stew.