A GOOD NOUGAT LOAF.
Place in kettle
| 10 | lbs. sugar. |
| 8 | lbs. glucose. |
| 2 | oz. grease. |
| 2 | qts. water. |
Cook to 260 degrees and have helper pour over the whites of 18 eggs (which have previously been whipped stiff) while you stir rapidly.
Stir until stiff and add vanilla extract, ½ lb. cherries, 1 lb. walnuts and ½ lb. cut pineapple, mix well and pour in wafer-lined box and press down with board.
Let set over night before slicing.
HONEY NOUGAT.
Place the whites of 18 eggs in a kettle and whip until stiff.
Place in another kettle
| 10 | lbs. honey. |
| 4 | lbs. sugar. |
| 4 | lbs. glucose. |
Set on fire, stir and cook to 260 degrees. Pour over the eggs while helper beats with a wooden paddle.
Beat the batch until good and stiff and add 2 lbs. almonds and pour in wafer-lined tray, place wafer sheet on top and press down tight.
Next day cut in 5-cent slices about ½ inch thick, 2 inches wide and 3½ inches long.
FOR DUSTING TABLET.
One of the finest things there is for dusting tablets is powdered carbonate of magnesia.
