CHOCOLATE NOUGATINES

• 1 cup of granulated sugar,
• ½ a cup of glucose,
• ½ a cup of honey (strained),
• Piece of paraffine size of a pea,
• ¼ a cup of water,
• ¼ 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 ½ 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.