Have ready four ounces of peeled and dried almond (No. 1207). Cut each into four slices, and lay them in a tin pan with a sheet of paper under them. Put the pan in a warm place, but not on the stove. Take a copper sugar-pan, or dropper, put into it six ounces of powdered sugar, and place it on a hot stove ; then with a dry, wooden spatula stir continually, until the sugar is dissolved, being careful to avoid browning it. Remove from the fire, add one drop of lemon juice, and let it cool off slightly lor three minutes, stirring constantly ; then add the almonds, mixing all gently with the spatula for two minutes. The nougat is now ready for use, and can be molded into cornets-d'abondance, columns, bases, or any shape the fancy may dictate.