Cook book (Relief Society, Houston, 1963)

1 cup buttermilk 1 tsp. baking soda 1/4 tsp. salt 3 Tbsp. butter 2 cups pecans Use a large kettle--Mix first four ingredients--Cook over high heat 5 minutes (210° if you use a candy thermometer) --Add butter and pecans-- Cook five more minutes (or 230°)--Let stand a minute then beat with spoon-- Drop on wax paper by tablespoons-- Don't overcook. MEXICAN PRALINES Ruth Voorhies Part I 11/2 cup white sugar, 1 c, boiling water, ] 1/2 c. pecans. Mix and let stand 30 min. Part II 1/4 c, brown sugar, 1/4 c, boiling water Mix and let stand 30 minutes. Cook Part I until soft ball stage — Add uncooked Part II and cook for 3 minutes or_ until soft ball stage is again reached. Add a little butter and vanilla — Let cool awhile and then beat until creamy stage starts . Then drop by teaspoonfuls on waxed paper — Be careful not to beat too long. BUTTER MINTS Pat Sirrine 2 cups sugar 1 cup water 1/2 sq. butter or margarine 15 drops oil of peppermint Cook sugar and water- -stirring until smooth--Then boil a few minutes with lid on to clear pan of grains--Cook to soft ball stage — Add butter and cook to hard ball stage— Turn out on well buttered area--Add mint-- Turn edges so it will cool uniformly-- When cool enough to handle— stretch like taffy candy when quite hard to stretch-- Pull out and cut in pieces with scissors DIVINITY (Can't fail) 5 cups sugar 2 egg whites 1 cup Karo vanilla 1 cup hot water 2 cups pecans Cover pan for two minutes at high heat-- Uncover and insert candy therm . —Lower heat and cook to soft ball stage-- Beat egg whites and add syrup very slowly when it is ready--Beat continually— Add vanilla— Continue beating until candy begins to lose gloss. Add nuts and drop when ready. DIVINITY Joan Gray 2 cups sugar 1/2 cup. white corn syrup 2 egg whites 1/2 cup* water Mix sugar, syrup and water--When mixture reaches a semi-firm ball, pour 1/4 of it slowly over beaten whites- -Cook rest of mixture until almost brittle — Pour slowly over egg whites, beating constantly — Continue to beat until it creams or until it loses its glossiness and becomes dull — Add 1 tsp, vanilla and 1/2 cup walnuts and drop from a spoon or spread in greased shallow pan. Note: Four drops oil of peppermint may be added instead of vanilla and walnuts. Divinity is improved if kept in a covered kettle overnight. PEANUT BRITTLE Pat Sirrine 2 cup sugar 1 tsp. vanilla 1 cup water 1 tsp. soda 1 cup white syrup 1/2 sq. butter Cook above until it forms a hair — Add two cups raw pea nuts- -Cook until it shows a light amber color — Peanuts have a roasted smell — Peanuts that don't have skins on will be a little darker than those with — Remove from heat--Stir in one tsp. vanilla, 1/2 sq. butter- -Add soda and work in good-- Empty out on well greased cookie sheet—while still hot cut off small pieces and stretch as thin as possible. -30 NOUGAT Pat Sirrine 2 cups sugar 1 tsp. vanilla 1/3 cup corn syrup 11/2 cups nut meats 1 cup water 1/2 cup candied cherries 4 egg whites