[Illustration: CHOCOLATE NOUGATINES.]
1 cup of granulated sugar,
1/2 a cup of glucose,
1/2 a cup of honey (strained),
Piece of paraffine size of a pea,
1/4 a cup of water,
1/4 a teaspoonful of salt,
The whites of 2 eggs, beaten dry,
1 cup of almond or English walnut meats, chopped fine,
1 teaspoonful of vanilla,
About 1/2 a pound of Baker's "Dot" Chocolate.
Put the sugar, glucose, honey, paraffine and water over the fire, stir
occasionally and let boil to the hard ball degree, about 248° F. Add the
salt to the eggs before beating them, and gradually pour on part of the
syrup, beating constantly meanwhile with the egg beater; return the rest
of the syrup to the fire and let boil until it is brittle when tested in
cold water or to 290° F. Then turn this gradually onto the eggs, beating
constantly meanwhile. Return the whole to the saucepan, set over the
fire on an asbestos mat and beat constantly until it becomes crisp when
tested in cold water. Pour into a buttered pan a little larger than an
ordinary bread pan and set aside to become cold. When cold cut into
pieces about an inch and a quarter long and three-eighths of an inch
wide and thick. Coat these with "Dot" Chocolate.