Nougat
2 cups sugar
1 teaspoon vanilla
⅓ cup corn sirup
17/½ cups nut-meats
1 cup water
½ cup candied cherries
4 egg-whites
Boil together one-half the sugar, half of the water and half of the corn sirup to the crack stage, or 280° F. Remove the sirup from the fire and pour it slowly over the well-beaten whites and continue beating until it is cool. While beating, cook the remaining half of the ingredients to the crack stage, or 280° F. Remove and add at once to the first mixture, beating while adding. When cool, add the vanilla, nut-meats and candied cherries and pour into buttered pans. Smooth over the surface and let it stand overnight before cutting. In the morning cut and wrap in oiled paper.