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Nougat

Nougat is a sort of paste made of sugar, almonds, pistachio nuts, or filberts, and used by confectioners for making pretty sweet dishes. A little practice is necessary before it can be well made. The process is as follows. Blanch one pound of Jordan almonds, dry them well in a soft cloth, cut them into quarters, put them on a baking-sheet in a cool oven, and let them remain until quite hot through and lightly browned. When they are nearly ready, put half a pound of sifted sugar into a copper pan, without any water; move it about with a wooden spoon. When it is melted and begins to bubble, stir in the hot almonds gently, so as not to break them. Have ready the mould which is to be used, slightly but thoroughly oiled, and spread the paste all over it about a quarter of an inch thick. This is the difficult part of the operation, as the nougat hardens very quickly. The pan in which it is should be kept in a warm place, to prevent the contents stiffening before the mould is finished. It is a good plan to spread out a piece for the bottom of the mould first, and put that in its place, then pieces for the sides. Care must be taken, however, to make these pieces stick closely together. A cut lemon dipped in oil is a great assistance in spreading the paste. When the nougat is firmly set, turn it out carefully, and serve it on a stand filled with whipped cream, or as required. Time to boil the sugar, till it is well melted. Probable cost, 2s. for a good-sized mould.