almonds. Dredge the slab with icing sugar, torn on to it the nougat, and form into a ball. Press into the prepared box, cover with paper, let it remain under pressure until cold, then cut up into squares.
2335.—NOUGAT. (Another Method.)
Ingredients.—¾ of a lb. of best castor sugar, ½ a lb. of almonds, 1 dessertspoonful of lemon-juice.
Method.—Blanch and chop the almonds coarsely, dry them thoroughly in the oven, but do not let them brown. Place the sugar and lemon-juice in a copper sugar boiler or stewpan, stir with a spatula or wooden spoon until it acquires a pale brown colour, and add the prepared almonds. Turn on to an oiled slab, press it out with a hot wet knife, mark into small squares, and when cold break them apart.
Ingredients—¾ of a lb. of best castor sugar, ½ a lb. of almonds, 1 dessertspoonful of lemon-juice.
Method.—Prepare the nougat as in the preceding recipe, and keep it warm. Take a small quantity at a time, knead and roll it out thinly, mould it into the desired shape, and trim the edges with a pair of scissors. Handles may be made of fine strips of nougat; they should be moulded on a round ruler, a rolling-pin, or anything of suitable size and shape, but whatever is used, it should first be covered with oiled or buttered paper. The ends, when slightly warmed, are easily attached to the baskets. This nougat may also be used for lining moulds, which should be previously oiled.
Ingredients.—4 ozs. of loaf sugar, 4 ozs. of butter, 1 oz. of candied orange peel finely shredded, 2 oz. of flour, 4 eggs, 2 or 3 oranges, castor sugar.
Method.—Rub the sugar on the rind of the orange, and afterwards pound it finely. Cream the butter, add first the sugar, then the yolks of eggs, and when well mixed, stir in lightly the candied orange peel, flour, and stiffly-whisked whites of eggs. Turn the mixture into well buttered biscuit moulds, sprinkle with castor sugar, and bake slowly until set.
Time.—To bake, from 7 to 10 minutes. Average Cost, 1s. Sufficient for 1 large dish.
Ingredients.—2 lbs. of loaf sugar, 1 pint of water, 3 or 4 oranges, saffron.
Method.—Rub some of the sugar on the oranges to obtain the zest. Boil all the sugar and the water to the "small crack" and add a little