NOITGATS Nougats. — Nougat is made by melting in a copper sugar boiler granulated sugar with the addition of lemon j uice at the rate of a dessert spoonful to each pound of sugar and twice the weight of the sugar in alm onds or other nuts, as filberts, pis tachios, and the like, with a little sweet liqueur. The almonds and other nuts should be blanched, drained, and skinned, and allowed to stand for some hours before being used. They should then be placed just in side the oven door to heat them thor oughly, as they must be hot when put into the sirup. Nougat is used either to line molds or in the form of bars protected by layers of white wafer. For lining molds the nougat should be pressed into the mold with a lem on until the inside is covered, and the edge of the mold should be trimmed with a sharp knife before it hardens, as it will then be brittle and likely to break. Thc mold should be oiled slightly and the nougat turned out as soon as it hardens.
To Make Ordinary Nougat. — Blanch, drain, and skin 1 pound of almonds, and let stand until thor oughly dry before chopping or shred ding them. Place the shredded alm onds on a pie plate just inside an open oven door and dissolve in .1, cop per sugar boiler 10 otuices of granu lated sugar, stirring with a wooden spoon until it begins to melt Stir constantly until the sugar comes to the pearl degree. Now add the alm onds and stir them in. Have ready suitable molds oiled thinly with olive oil by means of a camel's-hair brush and pressing small pieces of the nou gat into the mold with a piece of lemon until they are well coated. Trim the edge of the mold with a sharp knife. Turn out the nougat as soon as it hardens.
Marseilles Nougat. —Melt 8 ounces of honey and remove the scum with a skimmer as fast as it appears. Boil
to the crack degree 8 ounces of gran ulated sugar, stir in the melted honey and gill of orange-flower water; have ready in an egg bowl the whites of 3 eggs beaten to a stiff froth and pour into .the egg bowl in a thin stream the nielted honey and sirup, stirring constantly. Place the mix ture over a slow fire and continue to stir.
While the paste is baking, which will require about 3 hours' constant attention, test by dropping a spoon ful of the paste in cold water. If it is brittle enough to be broken across without bending, it is done. Now stir in the almonds, lay out the white wafer on a molding board, and on this spread the nougat about 1 inch deep. Cover with additional sheets of white wafer, lay a dean piece of white paper on top, and on this place a weight having a smooth surface, as a large weighted pan, to level it up. Let stand to cool and harden. Cut into any desired size, strips or bars, for use.
Parisian Nougits. — Boil to the crack 6 ounces of granulated sugar, stir in 8 ounces of chopped pista chio kernels, a few drops of cochi neal, and coloring and flavoring mat ter as desired. Spread out on a sheet of waxed paper, and while hot cut to any desired shapes and sizes with a sharp knife. This nougat may be dusted with granite sugar and cleaned currants if desired.
Peanut Nougat.—Boil to the crack 1 pound of granulated sugar, and stir in 1 quart of peanuts shelled, screened, and chopped fine, and sprin kled with teaspoonful of salt. Pour out on waxed paper or in a buttered tin and cut into bars for use.