Nougat, Soft and Hard

Soft White Nougat.—Heat three pounds of white honey, cook separately three pounds of sugar to "ball" (two hundred and thirty-six degrees Fahrenheit). Whip eight egg-whites in a copper basin to a stiff froth, add the honey and the cooked sugar and continue beating the whites on a slow fire until the preparation is at "small crack" (two hundred and ninety degees Fahrenheit). This degree of heat will be recognized by taking up a small part with the tip of a knife, dipping it in cold water, and when crumbled it should fall into a powder. During this time cook three pounds of sugar to "crack" (three hundred and ten degrees Fahrenheit); mix it with the whites, adding five pounds of whole almonds and a quarter of a pound of hulled and dried pistachios. Fill some oblong tin cases with this, having them previously lined with white wafers. Pour the nougat in the case, leave to cool, then cut in slices.

Another Proportion is a pound and three-quarters of almonds, one pound of sugar, one pound of white honey, five egg-whites, a quarter of a pound of pistachios, two ounces of burnt almonds, and vanilla; finish the same as the above.

Hard White Nougat.—Four pounds of heated honey, two pounds of sugar cooked to "ball" (three hundred and twenty-six degrees Fahrenheit), two pounds cooked to "small crack" (two hundred and ninety degrees Fahrenheit), five pounds of almonds, a quarter of a pound of pistachios and five beaten egg-whites. Cut in slices when nearly cold. The same preparation as for the soft white nougat.