Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/183



2 C, white Karo 1 ean condensed milk Caramels 2 0. sugar 2 C. sweet milk % ©, grated pecans

Mix sugar, Karo, condensed milk, and 14 of sweet milk, Boil until it forms a soft ball in cold water. Add 1% of sweet milk again and boil to soft ball stage. Add remaining milk and boil until it comes to the same stage. Add pecans and pour in buttered pan. When cold, cut in blocks and wrap. Mrs. E. P. Stickney.

2 C. white sugar 2 T. butter Chocolate

i C. brown sugar 1 t, vanilla Marshmallow 1 C. milk 1 C. chopped pecans Fudge

% ib. chocolate % Jb. marshmallows

Boil sugar, milk and chocolate until it forms a soft ball in cold water. Remove from fire and add butter and vanilla. Beat until stiff enough to spread, and add nuts. Cut marshmallows into quarters, place in a greased pan and pour fudge mixture over them. Mrs. E. P. Stickney.

2 C. sugar 6 T. butter Cream 1% C. white syrup 1% C. cream Caramels 44 C. chopped pecans Mix sugar, syrup, butter, and half of the cream together thoroughly. Cook 5 minutes. Add remaining cream and cook to 240° F. Pour into buttered tin and let stand 24 hours. Rachel Lehman.