NOUGATS

PLAIN NOUGAT

Mix together a pound of granulated sugar and a cupful of water, put over a fire and stir until the sugar is dis­solved ; then boil, without stirring, until the mix­ture, turns a slight brown color. Take it off the fire and pour into pans in which there is a thin layer of mixed nuts. Blanched almonds and English walnuts are always a good combination.

FRUIT NOUGAT

Shred a quarter pound of candied orange peel, a quarter pound of cit­ron, cut into long thin strips the same quantity of a cocoanut, and slice four or five figs. Mix these together, adding a half cup­ful of raisins. Spread the mixture to the depth of a half inch in buttered pans; then proceed pre­cisely as for Plain Nougat, and pour the candy over the fruits. Set to cool, and before it gets hard cut into bars or squares.

FRENCH NOUGAT

Shell one-half pound of almonds. Remove the skins by allowing them to soak a few minutes in boiling water. Then, when dry, slice them. Boil a half pound of granulated sugar and a tablespoonful of water until the sugar is dissolved. Stir contin­ually while boiling. As soon as the sugar is melted put in the almonds, stir until they are thoroughly mixed with the candy; then pour into a greased shallow pan to cool and harden.

NEAPOLITAN NOUGAT

In three-quarters of a cupful of hot water dissolve three ounces of fine white powdered gum arabic, and strain through a cheese cloth; then add a half pound of powdered sugar, and stir over a fire until the mixture is white and stiff. This will take about fifty minutes. Then take it from the fire, add a teaspoonful and a half of vanilla and the white of a well beaten egg; mix, vanilla and the white of a well beaten egg; mix, adding a half pound of chopped up blanched almonds and a dozen chopped up bitter almonds; stir thoroughly; pour into square boxes that have been dusted with cornstarch flour, and when cold cut into bars and wrap each bar in waxed paper. Keep in airtight boxes.

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