Natchez recipes

Three cups pecan meats, ground or chopped, one cup brown sugar, one cup white sugar, one-third teaspoon salt, one-third teaspoon cinnamon, whites of three eggs. Mix sugar and seasoning, add nuts and stir into unbeaten whites. Drop by teaspoon on greased tin, leaving room to spread. Cook in moderate oven and cool in pans. Makes about 50 small cookies. Mrs. Joseph Kellogg, The Elms BROWN SUGAR COOKIES One cup Crisco, salt to taste, one teaspoon vanilla, one-half cup brown .sugar firmly packed, two eggs beaten, two cups sifted flour, one-half teaspoon soda, one cup nuts. Combine the first five ingredients, add sugar gradually and cream well. Add eggs and beat well. Sift soda with flour. Add flour to creamed mixture and bake in moderate oven 375® for 10 minutes. Do not get too brown. Makes about 6 dozen. BROWNIES One-third cup Crisco, two squares chocolate melted, one cup sugar, well beaten eggs, three-fourths cup flour, one-half teaspoon salt, one-half teaspoon baking powder, one-half cup nuts, one teaspoon vanilla. Cream Crisco. Add sugar, melted chocolate, and eggs, beat well. Add flour, baking powder, nuts, and vanilla. Bake in moderate oven. KISSES Nine table-spoons sugar, four egg whites. Put sugar in bowl, then add egg whites and begin to beat. Beat for 30 minutes, then add one teaspoon vanilla and two cups pecans ground. Bake on brown paper in a slow oven. ALMOND COOKIES Three-fourths cup butter, one cup sugar, two egg whites, two and onehalf cups flour, one teaspoon almond extract, 1 teaspoon baking powder. Put in shallow pan. Beat whites stiff and add one cup brown sugar. Spread on top of batter, add one and one-half cups chopped nuts. Bake an hour. Cut hot. CHOCOLATE BROWNIES One-fourth cup butter, one cup sugar, two eggs, one-fourth cup milk, one teaspoon vanilla, pinch salt, one-fourth cup chopped nuts, two squares chocolate melted, one cup flour. Cream butter and sugar, add rest of ingredients and beat vigorously for 3 minutes. Pour into shallow pan which has been fitted with waxed paper. The batter should be one-half inch thick in pan. Bake in a moderately slow oven for 25 minutes. Remove from pan, cool and cover with fudge frosting. FUDGE FROSTING (Also wonderful chocolate sauce) Two cups sugar, two-thiids cup water, two squares bitter chocolate, two tablespoons butter, one teaspoon vanilla. Mix sugar, water, chocolate and butter. Cook over moderate fire, stirring frequently, until a soft ball forms when several drops are slowly poured from spoon to cup of cold water. Set frosting aside and do not touch for 25 minutes. Add vanilla and beat until thick and creamy. Mrs. William Kendall, Jr., Montagne MAMA'S ROCKS To three eggs, beaten light, add one and one-half cups sugar, cream. Add two and one-half cups flour (before sifted), one-half cup lard, one-half cup butter, melted. Add one-half teaspoon cinnamon, one-half teaspoon allspice, one-half teaspoon nutmeg, one-third at a time. Add two teaspoons vanilla, one teaspoon soda dissolved in one tablespoon hot water. Add three-fourths pound ground dates and two cups English walnuts chopped. Form into small balls and cook on cookie trays in moderate oven. PRESS COOKIES