Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/61

Rh Cook the other half of batch to 260 degrees and pour over the eggs as you did the other.

Place the kettle containing batch in another kettle containing water, set on fire and allow water to boil until you can take a small portion of the batch and flatten out in a pan of cold water between the fingers and thumb and it will snap when you hit it with your finger, but still will bend and form a stiff ball.

Remove from steam bath, add vanilla flavor, and ½ lbs. almonds.

Pour in wafer-lined box, cover with wafer sheet and let set over night.

Cut in 5 or 10-cent slices.

SCRAP NOUGAT.

Place in kettle

Set on furnace and boil until all is melted and strain into another kettle.

Cook to 260 degrees and pour over 18 egg whites (which have previously been whipped stiff). Beat until very thick, add 3 oz. grease and pour in wafer-lined box and allow to set over night. Cut into 5-cent slices about one-half inch thick, 4×2-inch surface.

If desirable add 2 lbs. almonds just before pouring out.

TUTTI FRUTTI NOUGAT.

Place in bright kettle