This is a rare confection made of various kinds of nuts. When newly prepared it is sufficiently elastic to enable one to mold into cups, baskets or any other shapes. The following recipes give two styles to make them.

Almond Nougat

Put eight ounces of fine powdered sugar into a copper egg-whipping bowl and mix in the whites of three eggs, whipping continually over a clear fire until the paste is of the consistency of thick batter. Add one-half pound of almonds blanched and chopped into small pieces, two ounces of chopped candied orange peel, one tablespoonful of vanilla sugar (see flavored sugar - this chapter), and a few drops of strawberry juice. Mix and spread out upon two pieces of wafer-paper to about one inch in thickness, cover with two more pieces of paper, using a flat tin with a small weight on top to keep them level. Put them in an oven of very moderate heat and bake for a few minutes. Take out and when nearly dry cut them up into oblong squares, or shape into baskets when first taken from the oven; form them before they have a chance to harden.

M. E. R.

Brazilian Nougat

Blanch five ounces of sweet almonds and cut them into fine threads. Roast the meats of three ounces of Brazilian nuts and peel and chop them with one and one-half ounces of candied lemon peel, mix them with the almonds and three-fourths of a pound of confectioner's sugar. Whip the whites of two eggs to a stiff froth, sir them into the other ingredients and work all to a paste. Spread on a sheet of wafer-paper, cover with another sheet, press between two sheets of tin and put in the oven for thirty minutes. Leave till cold before cutting up. M. A. B.


Atlantic City Caramels

Put one and three-fourths pounds of sugar into a sugar boiler with one-eighth of a pound of butter, one-eighth teaspoonful of cream of tarter, one-eighth of a pound of cocoa paste and one-half ounce of white wax of paraffin; pour in one tumblerful of rich cream and boil over a clear fire till it "hairs." Have ready a well-buttered pan, pour over the mixture and let it cool. Cut into cubes or other shapes, wrap them up separately in wax paper and lay them away in boxes.

Pupil, Boston Cooking School.

Cream Chocolate Caramels

Mix together in a graniteware saucepan one-half pint of sugar, one-half pint of molasses, one-half pint of thick cream, one generous table-spoonful of butter and four ounces of chocolate. Place on the fire and stir until the mixture boils. Cook until a few drops of it will harden if dropped into ice-water; then pour into well-buttered pans, having the mixture about three inches deep. When nearly cold mark into squares. It will take almost an hour to boil this in a graniteware pan but not half so long if cooked in an iron frying-pan. Stir frequently while boiling. The caramels must be put in a very cold place to harden.

Maria Parloa.

Sugar Chocolate Caramels

Mix two cupfuls of sugar, three-fourths of a cupful of milk or cream, one generous tablespoonful of butter and three ounces of chocolate. Place on the fire and cook, stirring often, until a little of the mixture when dropped in ice-water will harden; then stir in one-fourth of a cupful of sugar and one tablespoonful of vanilla, and pour into a well-buttered pan, having the mixture about three-fourths of an inch deep. When nearly cold, mark it off in squares and put in a cold place to harden. These caramels are sugary and brittle, and can be made in the hottest weather without trouble. Miss Maria Parloa.

Baltimore Caramels

One-half cupful of molasses, one-half cupful of milk, two cupfuls of sugar, two squares of Baker's chocolate, butter the size of an egg; boil from ten to fifteen minutes; when taken from the fire add one teaspoonful of vanilla. Tessa Welch.

Chocolate Caramels

Two cupfuls of brown sugar, one-quarter pound of chocolate, one-half cupful of molasses, one-half cupful of milk, one-half cupful of butter. Cook to 2540, stir in one teaspoonful of vanilla and pour in buttered pan.

School of Education.

Confectionery. Chocolate Creams

Chocolate Creams

Beat the whites of two eggs to a stiff froth. Gradually beat into this two cupfuls of confectioners' sugar. If the eggs be large, it may take a little more sugar. Flavor with one-half teaspoonful of vanilla and work well. Now roll into little balls and drop on a slightly buttered platter. Let the balls stand for an hour or more. Shave five ounces of chocolate and put into a small bowl, which place on the fire in a saucepan containing boiling water. When the chocolate is melted, take the saucepan to the table and drop the creams into the chocolate one at a time, taking them out with a fork and dropping them gently on the buttered dish. It will take one-half hour or more to harden the chocolate. Miss Parloa.

Chocolate Creams - No. 2

For these creams you should make a fondant in this way: Put into a graniteware saucepan one cupful of water and two cupfuls of granulated sugar - or a pound of loaf sugar. Stir until the sugar is nearly melted; then place on the fire and heat slowly, but do not stir the mixture. Watch carefully and note when it begins to boil. When the sugar has been boiling for ten minutes, take up a little of it and drop in ice-water. If it hardens enough to form a soft ball when rolled between the thumb and finger, it is cooked enough. Take the saucepan from the fire instantly and set in a cool dry place. When the syrup is so cool that the finger can be held in it comfortably, pour it into a bowl, and stir with a wooden spoon until it becomes thick and white. When it begins to look dry, and a little hard, take out the spoon, and work with the hand until the cream is soft and smooth. Flavor with a few drops of vanilla, and, after shaping, cover with chocolate, as directed in the preceding recipe.


Do not stir the syrup while it is cooking, and be careful not to jar or shake the saucepan. Miss Parloa.