HONEY NOUGAT.
Cook ½ gallon of strained honey and 4 pounds of XXXX sugar to a hard ball, over a slow fire, then add and stir the whites of 12 eggs, well beaten before adding them, then cook to a thin crack and set off on barrel and add any amount of almonds to suit; pour in box lined with wafer paper; cover top also with wafer paper; let remain until cold; cut with a sharp knife.
OPERA CHERRY BON BONS.
Make a batch of Opera Cream, and then roll out pieces size of a marble and press a French cherry into each piece; dip them in No. 1 fondant and flavor the fondant a very little with wild cherry, and color it a delicate pink.
FILBERT BRITTLE.
Cook 4 pounds sugar,
1 pound glucose,
1 pint water, to 250°; then add a tablespoonful of butter and about the same of black strap molasses; stir and cook to 289°; set off on a barrel; pour into it 1½ pounds of ground filberts; pour on the slab, and with a palette knife spread it out as thin as you possibly can, the thinner the better; turn batch over, and when cold break up and place in pans.