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WM. M. BELL'S "PILOT"
add nuts and pour in box or tray lined with wafer sheet, place wafer sheet on top and press down tight.
Cut in 5-cent slices the next morning, one-half inch thick, two inches wide and three and one-half inches long. This is a dandy nougat and is a great deal simpler than evaporating by steam.
FRENCH NOUGAT No. 2.
Place the whites of 12 eggs in a kettle and whip until stiff.
Place in another kettle
| 3 | lbs. glucose. |
| 4 | lbs. white sugar. |
| 1 | qt. water. |
Set on fire and stir until dissolved.
Cook to 250 degrees and pour half over the egg-white while helper stirs them vigorously with wooden paddle.
Three-layer Nougat—cut for counter
