Daily Globe, Ironwood, Michigan July 29, 1920, page 3
Blanch and finely shred one-half cup of almonds. Cook in enough butter to prevent burning until delicately browned. Mix two tablespoons of chopped pickles, one tablespoon of Worcestershire sauce, one tablespoon of chutney, one-fourth teaspoon of salt and a few grains of cayenne. Pour this mixture over almonds and cook two minutes, stirring constantly. Mash cream cheese, season it with salt and paprika. Spread saltines with the cheese mixture, sprinkle with nut mixture and put together in pairs. Pile on a sandwich plate covered with a daily. Thinly sliced white bread may be used in place of the crackers. Then cut in triangles.