pudding in a moderate oyen. The batter will be better if made an hour or two before it is wanted. Time to bake, a hour and a half. Probable cost, 9d. Sufficient for half a dozen persons. Nottingham Pudding (another way).— See Apple Pudding, Nottingham. Nougat. — Nougat is a sort of paste made of sugar, almonds, pistachio nuts, or filberts, and used by confectioners for making pretty sweet dishes. A little practice is necessary before it can be well made. The process is as follows : — -Blanch one pound of Jordan ahnonds, dry them well in a soft cloth, cut them into quarters, put them on a baking sheet in a cool oven, and let them remain until quite hot through and lightly browned. When they are neai'ly ready, put half a pound of sifted sugar into a copper pan, without any water, move it about with a wooden spoon. When it is melted and begins to bubble, stir in the hot almonds gently, so as not to break them. Have ready the mould which is to be used, slightly but thoroughly oiled, and spread the paste all over it about a quarter of an inch thick. This is the difficult part of the operation, as the nougat hardens very quickly. The pan in which it is should bo kept in a warm place, to prevent it stiffening before the mould is finished. It is a good plan to spread out a piece for the bottom of the mould first, and put that in its place, then pieces for the sides. Care must be taken, however, to make these pieces stick closely together. A cut lemon dipped in oil✪ Nougat is a great assistance in spreading the paste. When the nougat is firmly set, turn it out carefully, and serve it on a stand filled with whipped cream, or as required. Time to boil the sugar, till it is well melted. Probable cost, 2s. for a good-sized mould. Nougat, Almond {see Almond Nougat). Nougats (a la Fran9aise).— For dessert.— Prepare the nougat as in the last recipe. If preferred, pistachio kernels may be used iastead of almonds, and the sugar may be coloured with cochineal, and flavoured with vanilla. When the paste is ready, spread it out on an oiled slab to the thickness of a quarter of an inch, strew colomred sugar or nonpareil comfits on the surface, mark it into oblong shapes, and cut it before, it is cold. It should be stored in a tin box in a dry place until wanted for use, and should be served, piled up prettily, on a napkin. Nougats, SmaU.— Nougats intended for small moulds shoidd be made in the same way as for large ones, excepting that the almonds should be finely shred instead of being quar- tered. When the paste is ready, put it into the small oiled moulds, and take care that it is pressed into all the comers. It is well for three or four persons to be engaged at once in filling the moulds, that they may be done as expeditiously as possible, and so be all of one colour, as the nougat gets darker with being melted. Turn the shapes out when set, fill them with whipped cream, and serve, neatly arranged, on a folded napkin. Probable cost, Jordan almonds, 2s. 6d. per pound ; sweet almonds. Is.

AI-modernized reading of the original text

pudding in a moderate oven. The batter will be better if made an hour or two before it is wanted. Time to bake, an hour and a half. Probable cost, 9d. Sufficient for half a dozen persons. Nottingham Pudding (another way).— See Apple Pudding, Nottingham. Nougat. — Nougat is a sort of paste made of sugar, almonds, pistachio nuts, or filberts, and used by confectioners for making pretty sweet dishes. A little practice is necessary before it can be well made. The process is as follows : — -Blanch one pound of Jordan ahnonds, dry them well in a soft cloth, cut them into quarters, put them on a baking sheet in a cool oven, and let them remain until quite hot through and lightly browned. When they are neai'ly ready, put half a pound of sifted sugar into a copper pan, without any water, move it about with a wooden spoon. When it is melted and begins to bubble, stir in the hot almonds gently, so as not to break them. Have ready the mould which is to be used, slightly but thoroughly oiled, and spread the paste all over it about a quarter of an inch thick. This is the difficult part of the operation, as the nougat hardens very quickly. The pan in which it is should bo kept in a warm place, to prevent it stiffening before the mould is finished. It is a good plan to spread out a piece for the bottom of the mould first, and put that in its place, then pieces for the sides. Care must be taken, however, to make these pieces stick closely together. A cut lemon dipped in oil is a great assistance in spreading the paste. When the nougat is firmly set, turn it out carefully, and serve it on a stand filled with whipped cream, or as required. Time to boil the sugar, till it is well melted. Probable cost, 2s. for a good-sized mould. Nougat, Almond {see Almond Nougat). Nougats (a la Fran9aise).— For dessert.— Prepare the nougat as in the last recipe. If preferred, pistachio kernels may be used iastead of almonds, and the sugar may be coloured with cochineal, and flavoured with vanilla. When the paste is ready, spread it out on an oiled slab to the thickness of a quarter of an inch, strew colomred sugar or nonpareil comfits on the surface, mark it into oblong shapes, and cut it before, it is cold. It should be stored in a tin box in a dry place until wanted for use, and should be served, piled up prettily, on a napkin. Nougats, SmaU.— Nougats intended for small moulds shoidd be made in the same way as for large ones, excepting that the almonds should be finely shred instead of being quartered. When the paste is ready, put it into the small oiled moulds, and take care that it is pressed into all the comers. It is well for three or four persons to be engaged at once in filling the moulds, that they may be done as expeditiously as possible, and so be all of one colour, as the nougat gets darker with being melted. Turn the shapes out when set, fill them with whipped cream, and serve, neatly arranged, on a folded napkin. Probable cost, Jordan almonds, 2s. 6d. per pound ; sweet almonds. Is.

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Nougat

Cassell's dictionary of cookery