or almonds) cut in quarters. Pour over one pound sugar, melted as for Peanut Nougat. Mark in bars.
French Nougat
1/2 lb. confectioners' sugar
1/4 lb. almonds, blanched and finely chopped
Confectioners' chocolate
Put sugar in a saucepan, place on range, and stir constantly until melted; add almonds, and pour on an oiled marble. Fold mixture as it spreads with a broad-bladed knife, keeping it constantly in motion. Divide in four parts, and as soon as cool enough to handle shape in long rolls about one-third inch in diameter, keeping rolls in motion until almost cold. When cold, snap in pieces one and one-half inches long. This is done by holding roll at point to be snapped over the sharp edge of a broad-bladed knife and snapping. Melt confectioners' chocolate over hot water, beat with a fork until light and smooth, and when slightly cooled dip pieces in chocolate and with a two-tined fork or bonbon dipper remove from chocolate to oiled paper, drawing dipper through top of each the entire length, thus leaving a ridge. Chocolate best adapted for dipping bonbons and confections must be bought where confectioners' supplies are kept.
Nougatine Drops
Drop French Nougat mixture from the tip of a spoon on an oiled marble very soon after taking from fire. These drops have a rough surface. When cold, dip in melted confectioners' chocolate.
Wintergreen Wafers
1 oz. gum tragacanth
1 cup cold water
Confectioners' sugar
Oil of wintergreen
Soak gum tragacanth in water twenty-four hours and rub through a fine wire sieve; add enough confectioners' sugar to knead. Flavor with a few drops of oil of wintergreen. If liked pink, color with fruit red. Roll until
