Parisian, White and Pistachio Nougat

Parisian.—This nougat is made of hulled almonds split lengthwise and dried in a hot closet. After dipping them in melted cooked sugar apply them in a large biscuit mold slightly oiled, the flat side of the almond lying against the inside of the mold. If a cylinder mold is used, eight inches high by six in diameter, dip the almonds in the melted sugar and then take them up one by one with a larding needle and range them on their flat side in a double reversed wreath.

White Nougat.—White nougat is made of almonds split in two through their thickness and warmed in a heater. Melt in an untinned copper pan one pound of powdered sugar with a tablespoonful of lemon juice; melt this sugar without coloring and when well dissolved mix in the halved almonds. Mold in a plain cylindrical mold, cut off even with the top, and when cold unmold on a baking sheet and decorate either with candied fruits or spun sugar.

Pistachio Nougat.—Have a pound of peeled and very dry pistachio nuts, leave them whole and warm in a heater. Melt a pound of powdered sugar on a slow fire with a tablespoonful of lemon juice; finish the same as the white. Roll both the white and pistachio nougat to a quarter of an inch thick and cut into inch and a quarter bands. This nougat is to be molded in plain and almost straight timbale molds, having just sufficient flare to allow the nougat to be unmolded; garnish the bottom of the mold with a round of pink nougat, (white nougat slightly colored with carmine); adjust the bands on the bias, alternating the white, and fasten them on the inside with bits of nougat dipped in sugar. These nougats are ornamented with fanciful designs of spun sugar. On top place a cupola of spun sugar and over an aigrette of web sugar, or any other tasteful decoration. Nougat is also made of hazel-nuts, common nuts, peanuts, Brazil nuts or butter-nuts; in fact with all kinds of almonds, and finished as explained for the others.