PARISIAN NOUGATS.

Matamata Record, Volume XI, Issue 932, 28 June 1928, Page 2

PARISIAN NOUGATS.

Ingredients: Eight ounces of pistachio kernels, four ounces of pounder* sugar, one stick of vanilla, a few drops of extract of cochineal.

Scald the pistachios, remove the skins, absorb all the moisture by gently rubbing them in a cloth, split in halves, and put them to dry on a baking sheet in the oven. Pound the vanilla with one ounce of sugar, sift it, and put this with the rest of the pounded sugar and a few drops of cochineal, into a small sugarboiler. Stir over the fire or gas stove with a wooden spoon until the sugar is entirely melted; as soon as it begins to purl on the surface, arid the pistachios and gently mix the whole together, taking car not to bruise the nuts. Now spread the nougat out in a square, on a baking sheet or marble slab (previously oiled), to the thickness of about an eighth of an inch;

of the short, coats that are now worn face and, before it becomes cold, divide the square into two parts. Cut each of these into about twelve oblong nougats, place in a cool place and use as required.