No. 2. JOHNNY CAKE.
Now make another batch same as No. 1 and omit the molasses, then mix both colors together.
This is new and a good seller wherever I have made it.
THREE-LAYER FRENCH NOUGAT CHOCOLATE.
12 pounds sugar,
8 pounds glucose,
Water to dissolve same.
Cook to 252°; set off on a barrel; now beat the whites of 32 eggs, stir the batch a moment to let out the heat, and then add the eggs. Beat all until stiff, then take out one-third of the batch and put it in a box lined with wafer paper and sprinkle a good handful of almonds on top; now color the balance of the batch a light pink and flavor with strawberry; take out half of it and place it evenly on top of white in box; sprinkle more almonds on top of this; now color the balance with dark chocolate and stir in some more almonds, place it on top of the pink, cover the top with wafer paper, let remain until cold for two hours at least, then it is ready for use; put in the nuts as per recipe and you will see how pretty it looks when cut. This nougat is made and ready to cut in less time than any other nougat on the market.
No. 1. FRENCH NOUGAT.
Vanilla.
A good and cheap recipe.