Place a pound and a half each of sugar and strained honey in a saucepan over a very gentle fire, and stir it until quite brittle, which can be found out by putting a little cold water in the sugar. Add the beaten whites of three eggs and stir them in. If the mixture is not sticky stir in a little flavoring of orange essence, and then mix in a pound and a half of sweet almonds, blanched and dried; blend it all well together and spread it two inches thick on oiled papers; lay it between two boards, put a heavy weight on top and leave until quite cold. Then cut in strips.

Nougat With Apricots

Roll out one-half pound of puff paste to one-sixteenth inch in thickness and bake. When quite cold spread over apricot jam to about an inch in thickness. Meanwhile put one-half pound of well-chopped and dried sweet almonds into a basin with eight ounces of powdered sugar and the whites of three eggs beaten to a snow, mix them thoroughly and spread the mixture over the jam. Put the sheet of paste, etc., into a moderate oven and let it remain until firm and slightly browned. Take it out, and when quite cold cut it into pieces or squares; put them on a napkin spread over a dish, and serve.