Nougat
White of 1 egg 2 tablespoons cold water 1 teaspoon vanilla Confectioners' sugar 2 pounds chopped nuts Beat the egg to a stiff froth; add the water and stir in enough sugar to make a stiff paste. Turn out on a molding board well dusted with confectioners' sugar, and work the nuts into the paste. Roll out to the thickness of one half inch; cut into strips a half inch wide and an inch and a half long and put on waxed paper to dry.
MOLASSES CANDY No. 1 1/2 cup molasses 11/2 cups sugar 1/2 cup boiling water Pinch of soda 11/2 tablespoons vinegar 1/4 teaspoon cream of tartar 1/4 cup butter Bring the molasses, sugar, water and vinegar to a boil and add the cream of tartar. Boil until a little of the mixture becomes brittle when dropped in cold water. When nearly done add butter and soda and stir constantly. Pour into buttered tins; mark off in squares and set aside to harden; or cool slightly and pull, buttering the hands first and adding a few drops of flavoring if desired. Pull until the candy is light; roll into sticks and set aside to cool. MOLASSES CANDY No. 2 2 cups molasses 1 cup sugar 1/2 cup vinegar Butter size of egg