ANSWERS TO QUERIES.

New Zealand Graphic, Volume V, Issue 40, 4 October 1890, Page 14

ANSWERS TO QUERIES.

‘ Klien.’—l have two recipes for nougats, both of which I ■will give yon. As you will see, one is very much more simple than the other. Nougat (simple). Blanch and cut into dice one pound of sweet almonds and six bitter ones. Dry them in the oven but do not let them brown. Put over a slow lire in a preserving pan four tablespoonfuls of line powdered sugar, no water.'’ When melted throw in the well-dried almonds, oil a mould and lay in the almonds, pressing them in with a lemon. When cold turn out and serve. Nougat Cups.—Put htilf-a-pound of almonds into a saucepan with enough cold water to cover them, stand the pan on the stove.and when the water comes to the boil,strain it off, wash the almonds in cold water, and then rub them in a cloth to remove the skins ; then split them, and shred them lengthwise; then put them on a baking-tin in the oven ami until a pale golden colour. They will require turning from time to time, to prevent them burning. Put half-a pound of castor sugar into astewpan with the juice of a lemon, and cook the sugar until it is a pretty golden colour, then add the almonds, mixing them well, only at the same time taking care to break them as little as possible. Let them boil for a minute and then the nougat will be ready to mould, which should be done in the following manner:— Take some small dariol moulds, oil them well. Pour a little of the nougat on to an oiled marble slab, if you have not one a large meat dish turned upside down will to a certain extent answer the same purpose ; beat out the nougat with an oiled palette knife, and while still hot, oil your fingers and line the moulds as thinly as possible with the nougat. With a pointed knife loosen the nougat, after trimming the edges, and remove them from the moulds. When cold ornament the edges of the cups by means of a small forcing' bag and pipe with a little royal icing, ami, before the icing sets, sprinkle the icing with coloured sugars, .lust before serving (ill this little cup with whipped cream, which has been sweetened and flavoured, and then coloured with a little carmine. • h yon could fill these little cups with a compote of fruits or with custard They can quite well be made a few <lays before they are .reqniied for use, but they should be Kept in an air-tight box, or the nougat will become sticky when exposed to the air. • Sweetbriar.’ Croutons can be fried in flripping, ami leave no disagreeable taste, but before putting the croftton into the pan, it is necessary to ascertain that the grease is ically hot so that the bread becomes crisp at once, ami floes not become sodden, ns it will if the grease is not hot enough. French Tiivst.— Beat one egg thoroughly, mix it with one teaciipful <»f sweet milk ami a pinch of salt. Slice line white bread, take oil'the crust, flip in the mixture, allowing it to absorb a little, then fry in hot butter. (We omit the salt, ami lay a spoonful of preserve on the fried toast before serving. These are sometimes called crofttons .■ —Id