Blanch one and one-half pounds of almonds, cut them into shavings, and place them near the fire to be thoroughly dried and warmed through. Put three-fourths of a pound of the best confectioner's sugar over a moderate fire with just enough water to keep it from burning, keep stirring it till the sugar begins to bubble, then stir in the almonds, mixing them well with the sugar. Have ready some well-oiled shallow moulds, line them with the nougat, trim the edges nicely with a good-sized pair of scissors, notch the edges, and when the nougat is quite cold, take them out of the shapes and fill up with whipped cream, laying a strawberry on top. Small handles made of candy may be put across each.

(2). Blanch one and one-fourth pounds of sweet almonds, cut them into long strips, and dry thoroughly in a warm oven for five or six hours. Take half the weight of the almonds (when they are dry) of sugar, put it into a sugar pan, add the juice of two lemons, and stir it well over the fire until the sugar is all dissolved. Boil quickly for a few minutes but without letting it take color. Remove the pan to the side of the fire and add the almonds. Have ready a basket mould in three parts, oil well and spread the mixture quickly over, thinly but evenly, seeing that it is quite cool before taking it off the mould. Spread a charlotte mould over with the remainder of the paste, and fix it firmly upside down on a dish. Fix the bottom part of the basket on the charlotte mould, and adorn the upper edge of the basket, first with a border of puff paste, baked lightly, and then with a circle of preserved green gages glazed with sugar, fixing two rings of gum paste for handles. Surround the base of the mould with a circle of small cakes, fill the hollow of the basket with vanilla ice-cream and it is ready for use. This makes a handsome table ornament, but requires great experience to prepare.