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Nougatinas

Blanch and chop fine one pound of sweet almonds. Put two pounds of powdered white sugar and the juice of a lemon in a sugar-boiler over a moderate fire and stir until it boils, then add the almonds, stir them well in and pour the nougatina-paste on a well-oiled marble slab, forming it into an oblong cake one inch thick. Cut it in squares, and when cold, dip these in melted chocolate.