Page:Wm. M. Bell's "pilot"; an authoritative book on the manufacture of candies and ice creams (1911).djvu/62

58 Enough water to dissolve and cook to 256 degrees.

Set on tub and when it has cooled down a trifle add one ounce sheet gelatine previously soaked in water to make it tender. Now add four ounces albumen well beat up and two tablespoonfuls soda, when all is worked in well add one lb. French cherries, one lb. pineapple and one and one-half Valencia almonds and vanilla flavor. Pour in wafer-lined box and let set over night. Cut in 5-cent slices.

CALIFORNIA NOUGAT.

First rub through a colander one gallon apricots and set aside in a kettle. Place in separate kettle

Cook to 330 degrees' and have helper pour into the apricots while you stir with paddle.

When all is added test in cold water and see if it is a medium ball, and if not set over an ash fire and cook until it reaches the medium ball stage. Remove from fire and add two pounds almonds and all the macaroon cocoa- nut you can work into it.

Place in a box lined with wafer sheets and press down firmly.

When set, slice as sold.

CALIFORNIA NOUGAT—RASPBERRY.

Make the same as California nougat-apricot, only in place of apricot pulp use heavy raspberry preserve or jam.