Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/59

Rh 280 degrees and pour it on the eggs. Flavor with about one-half ounce vanilla and a few drops rose, add 2 lbs. almonds and stir until thick so almonds will not float. Pour on greased slab between iron bars, about one-half inch thick. When cold cut ½ inch by 1½ inch and dip in sweet coating.

This is a dandy nougat.

Manner of pouring candy into eggs in making nougat.

FRENCH NOUGAT.

Make a batch of nougat per recipe for nougat for dipping and after you have poured the last of the candy in, set on scale and weigh. Add to it two-thirds as much stock fondant as you have batch and mix all in well, flavor,