119. NOUGAT.--The confection known as nougat consists usually of a paste
filled with chopped nuts. Both corn sirup and honey are used in the
preparation of this candy. Generally it is merely flavored with vanilla,
but if chocolate flavoring is preferred it may be added.
NOUGAT
3 c. sugar
1-1/2 c. corn sirup
1/4 c. strained honey
1 c. water
2 egg whites
1 tsp. vanilla
2 c. nut meats
Put the sugar, corn sirup, honey, and water together and cook until a
temperature of 260 degrees is reached or a brittle ball will form in
water. Beat the egg whites stiff and pour the mass slowly into them,
beating constantly until the mixture grows stiff and waxy. Then add the
vanilla and nut meats. Mix well and pour into a small box or pan lined
with waxed paper. If chocolate is to be used for flavoring, add the
desired amount just before pouring the mixture into the pan. When it has
cooled sufficiently, cut in squares or slices.
120. CANDIED PEEL.--Another favorite confection and one that is much
used in connection with candies for social functions is candied orange,
lemon, and grapefruit peel. After being removed from the fruit, the peel
should be well scraped and then cut into thin strips.
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