No. 1. CHOCOLATE NOUGAT CUP CAKES.
Make a batch of French Nougat No. 1, and instead of pouring it in boxes, pour it on the slab in one pile; now, with the hands take out pieces and roll them in balls, then flatten them out until they are the size of the bottom of a teacup and about the size of a biscuit, then coat them in chocolate and lay them in a box filled with ground almonds and cover them all up; cut, when dry, in four pieces.
These goods eat and look well and are new.