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NOUGATS (a la Francaise)

For dessert. Prepare the nougat as in the last recipe. If preferred, pistachio kernels may be used instead of almonds, and the sugar may be coloured with cochineal, and flavoured with vanilla. When the paste is ready, spread it out on an oiled slab to the thickness of a quarter of an inch, strew coloured sugar or nonpareil comfits on the surface, mark it into oblong shapes, and cut it before it is cold. It should be stored in a tin box in a dry place until wanted for use, and should be served, piled up prettily, on a napkin.