Evening Republican, Volume 15, Number 229, Rensselaer, Jasper County, 28 September 1911 — RECIPE FOR FROZEN NOUGAT [ARTICLE]

RECIPE FOR FROZEN NOUGAT

Rich Dish That Can-Be Prepared With the Aid of The Ice Cream Freezer. A rich and beguiling tidbit for the Ice cream freezer is prepared in this way: Brown delicately one-half pound shelled, blanched almonds. Add to the djuts one cup sugar and place the vessel containing them on the side of the store, where the sugar will melt slowly. Then when melted bring the mixture over the fire, but shake the pan con* 3tantly and remove when the caramel las become of a coffee color. No portion of it should be browner than a -afe au lalt shade. Remove from store and pour on greased plate to cool or an a marble confectionery slab if sou own one. • ' When cold pound it to a powder and add this powder to a boiled custard aaade of the yolks of four eggs and one pint of creqm. Freeze. When It becomes stiff open Freezer and add the whites of the eggs beaten very stiff with two tablespoonfuls of powdered sugar, two tablespoonfuls of orange juice and the same of pressed pineapple juice. Repack and let It stand for two or' three hourß longer, after which it is ready to make the mouth of the veriest ascetic water.