HONEY NOUGAT

i cupful (^ pound) of strained honey

}4 pound of granulated sugar

The whites of 3 eggs

A teaspoonful of orange extract, or the grated

yellow rind of half an orange

1 pound of almonds

Put the honey and sugar into a saucepan over the fire,

stir until the sugar is dissolved. Wipe down the sides



72 HOME CAND Y MAKING

of the pan, and boil, without stirring, until the mixture
becomes brittle when dropped into cold water, or when
you can take it from the cold water and roll it into a
hard ball. Beat the whites of the eggs to a stiff froth,
add slowly the hot syrup, beating all the while ; as soon
as the mixture begins to thicken, add the flavoring and
the almonds that have been blanched and chopped.
Pour quickly into a shallow greased pan and when cold,
cut into strips or bars, or drop by teaspoonfuls on
greased paper.
HONEY CREAM CANDY

i cupful of sugar
i cupful of strained honey
j4 cupful of thick sweet cream
i tablespoonful of water
Put the ingredients into a saucepan over the fire, stir
constantly until the sugar is dissolved. Wipe down the
sides of the pan, and cook slowly until the mixture
forms a hard ball when dropped into cold water. Pour
this on a marble slab or oiled meat platter, and when
cool pull the same as you would pull molasses candy ;
at last pull it into long, thin strips-and cut into blocks
with a scissors.
