FRENCH NOUGAT.
Tho following excellent recipe for French nougat, given somo time is hero repeated for tho benefit of inquirers. J,il>. icing sugar, {-lb. houpy, ilh. «1raonds, 2 whites of egg, wafer paper. Lino a tin box of suitable. size with white paper, then with wafer papers, which must fit exactly. "Blauch and halve the almonds, and dry them thoroughly in the oven. Put the sugar, honey, and whites of eggs in an enamelled saucepan, and stir by the side of the fire until the mixture heroines thick and while. .Drop a little into cold water, and if it becomes hard at once take the pan from the fire and stir in I tie almonds. Sprinkle a board with icing sugar, turn on to it, tho nougat, nml form into a hail. Press this into the box and cover with wafer paper and then with while paper. Leave under pressure until quite cold, then cut either into bars or into squares.
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Bibliographic details
New Zealand Herald, Volume LXII, Issue 18943, 14 February 1925, Page 6 (Supplement)
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161FRENCH NOUGAT. New Zealand Herald, Volume LXII, Issue 18943, 14 February 1925, Page 6 (Supplement)
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