Nougat.—Blanch half a pound of almonds, and shred them very finely lengthways; lay them on a baking sheet and bake till of a pale golden brown, keeping them well turned and stirred, to colour them evenly and prevent their sticking together. Put half a pound of sugar in a pan with two full tablespoon- fuls of lemon juice and boil it together till it is of a bright golden colour, then mix in the shred and baked almonds and let it all just boil up, keeping it stirred all the time; then turn out and mould as quickly as possible. Remember moulds lined with nougat must be brushed over with sweet oil.