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Have ready a mould or a square tin pan well greased with sweet-oil. Put your mixture into it, a little at a time; dispersing the almonds equally through the sugar, before it has time to get cold. But if it does chill before the almonds are well mixed in it, set it again over the fire to melt. Turn it frequently in the mould, to prevent its sticking. When it has become a hard cake, set the mould for a moment in warm water, and turn out the nougat.

In stirring it, you had better use a wooden spoon.

Take half a pound of shelled bitter almonds, and a pound and a half of shelled sweet almonds. Blanch them, and pound them in a mortar one or two at a time, pouring in frequently a little rose-water, which will preserve their whiteness and prevent them from being oily and heavy. Pound them to a fine smooth paste, and then mix them with a pound and a half of loaf-sugar finely powdered.

Put the mixture again into the mortar, a little at a time, and pound it awhile that the sugar and almonds may be thoroughly incorporated; adding still a little rose-water.

When done, put it away in small covered pots or glasses, and it will keep several months in a cool dry place. It makes a very fine drink.

When you want to use it, put a small piece into a tumbler of cold water, and stir it till dissolved.