This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Several varieties of candy.
Sugar melted over the fire with the least possible amount of liquid, blanched almonds stirred in.
Baskets formed of either of the foregoing candies in their soft state while hot.
An ornamental design built up of either of the above in the soft state while hot, such as a hollow globe of brown nougat formed in a mould and supported by a figure of Atlas in cast candy.
Another name for the preceding.