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Honey Nougat

Place a pound and a half each of sugar and strained honey in a saucepan over a very gentle fire, and stir it until quite brittle, which can be found out by putting a little cold water in the sugar. Add the beaten whites of three eggs and stir them in. If the mixture is not sticky stir in a little flavoring of orange essence, and then mix in a pound and a half of sweet almonds, blanched and dried; blend it all well together and spread it two inches thick on oiled papers; lay it between two boards, put a heavy weight on top and leave until quite cold. Then cut in strips.