Nougat
Boil together a pound of sugar and a half cupful of cold water until it becomes brittle if dropped into cold water. Cover the bottom of a well-buttered shallow tin with nut kernels—hickory, walnut and pecans, blanched almonds, strips of cocoanut, bits of figs, dates and the like. Add a tablespoonful of lemon juice to the candy when it is done, and pour it over the fruit and nuts in the pan. Let it get cold and mark into squares and strips.