Nougat is made in two batches. The first one can be made the day before the other, or a double batch can be made and half of it be kept on hand in an air-tight Mason jar to be used later.

First batch: Cook one and one-half pounds (two cupfuls) of corn syrup to 230 degrees by the thermometer. Add one-quarter pound of XXXX sugar, and pour all slowly on to the well-beaten whites of two eggs. Then add, a little at a time, beating constantly, one-half ounce of powdered gum arabic and one-fourth ounce of pulverized gelatin, dissolved in a little water.

Second batch: Blanch one pound of almonds and one-half pound of pistachio nuts, and put in warming oven to dry out thoroughly. Line a pan with rice-wafer paper; use a little water to wet the edges so they will stick together; have the entire pan sides as well as the bottom covered.

Cook one pound (one and one-quarter cupfuls) strained honey, one and one-half pounds

(three cupfuls) shaved maple sugar, one pound (three-quarters cupful) corn syrup, one ounce cocoa butter, and one-half pint (one cupful) water to 268 degrees by the thermometer.

Pour this batch slowly into batch number one, beating constantly. When all this syrup is added, put in the blanched nuts, mixing well.

Pour the nougat into the wafer-lined pan and cover the top with rice-paper. Put a sheet of heavy wax-paper on top of all and weight the nougat with one or two flatirons.

When cold, remove flatirons, turn pan upside-down, and cut with a sharp caramel knife.

Wrap each piece in wax-paper.

The rice-paper is edible and wholesome and need not be removed. It can be bought at a confectioners' supply store. One can use the small rice-wafers, which are on sale for goldfish food, if larger sheets are not easily found, as it is the same thing; but the larger sheets are the more practical.