Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/60

56 add nuts and pour in box or tray lined with wafer sheet, place wafer sheet on top and press down tight.

Cut in 5-cent slices the next morning, one-half inch thick, two inches wide and three and one-half inches long. This is a dandy nougat and is a great deal simpler than evaporating by steam.

FRENCH NOUGAT No. 2.

Place the whites of 12 eggs in a kettle and whip until stiff.

Place in another kettle

Set on fire and stir until dissolved.

Cook to 250 degrees and pour half over the egg-white while helper stirs them vigorously with wooden paddle.

Three-layer Nougat—cut for counter