MARSHMALLOWS.

Powder very fine eight ounces of gum arabic,
dissolve it in three gills of water over a slow fire and
strain. Simmer an ounce and a half of marshmal-
low roots in two gills of water, for ten minutes,
closely covered. Strain and reduce to one gill. Add
this with half a pound of sugar to the dissolved
gum. Boil until it becomes a thick paste, stirring
constantly. Add the whites of four eggs beaten to a
stiff froth and a teaspoonful of vanilla extract. Re-
move from the fire, pour into a pan dusted thickly
with cornstarch and when cool cut into squares
with a sharp knife, roll in pulverized sugar and pack
in a tin box.

NOUGAT.

A pound of granulated sugar, one teaspoonful of
salt, one cup of blanched and finely chopped al-
monds or peanuts, or it may be made of mixed nuts.
Dissolve the sugar in a spider over the fire without
water, stirring constantly, and when entirely melted
mix in the nuts quickly and pour at once into a well
greased pan, and before it is cold mark in squares.
This is very nice pounded fine in a mortar or ground
in a mill to sprinkle over custards just before serving.

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