NOUGAT
To make the most delectable of candies, melt over the fire in a porcelain-lined dish one pound of fine white sugar with two tablespoons of water. Have ready one-half a pound of almonds blanched and chopped. When the syrup begins to turn yellow, add the nuts. Stir for five minutes; add a little grated lemon peel and pour at once into a well-oiled flat pan. When partly cooled, mark with a greased knife into bars.
Mrs. J. H. Sower