Natchez recipes

Three cups sugar, one cup water, one-third cup orange juice, one teaspoon orange rind, one pound shelled pecans. Mix sugar, water and orange juice. Boil to soft ball stage 240°. Remove from fire, add orange rind, pecans. Stir until syrup looks cloudy, pour onto heavy waxed paper as mixture cools. Break apart. Mrs. Warren Hooks PECAN GLACE Put three cups of sugar and one-half teaspoon of cream of tartar with one cup of water, into saucepan. Stir as it heats, till sugar is dissolved. Wipe away any sugar crystals that may form on the side when dripped from spoon; and immediately dip perfect halves of shelled pecans, one at a time, using a long, sharp pin, and place on buttered dish. Work fast, for the glace hardens rapidly. Dates, almonds, Brazil nuts, Malaga grapes, orange sections and even violets may be treated the same way. This is one of the most delightful ways of using pecans. CHOCOLATE DIVINITY CANDY Three cups sugar, one-half cup white corn syrup, two-thirds cup water. Cook until it threads, pour over whites of two eggs, beaten stiff. Add just before it is cold enough to drop, one-half cake of melted chocolate. Flavor with vanilla. CARAMEL FUDGE Two cups sugar, two-thirds cup Pet milk, two tablespoons white com symp. Boil slowly, stirring occasionally. At the same time, melt one-third cup sugar in greased saucepan, pour melted sugar into boiling mixture, stirring constantly. Cook until a few drops form a soft ball when dropped in cold water. Cool at room temperature without stirring, until lukewarm. Add one teaspoon vanilla and one cup chopped nuts. Beat until candy holds its shape. Put into a greased pan and cut Into squares when cool. DATE LOAF One cup milk, one tablespoon butter, three cups sugar, one package dates, one cup pecans, one teaspoon vanilla. Mix sugar and milk together and let come to a rolling boil. Add chopped dates and cook to a soft ball. Remove from fire and add butter and vanilla. Beat until mixture begins to cool, then add chopped pecans. Beat until stiff. Roll in damp cloth, let cool and slice. -C AN DY- DIVINITY FUDGE Mix well four cups sugar, one cup boiling water and one cup white Karo, and cook over slow flame until it forms a hard ball in cold water. Pour hot sugar mixture over well beaten whites of four eggs, very' slowly and beating constantly. It beats better in an electric mixer. Add one teaspoon vanilla or almond extract and two and one-half cups pecan meats. Beat until stiff enough to spread. Mrs. Randall Ferguson, Sr. PECAN CANDY j Mix four cups sugar, one cup of dark Karo, one cup milk, and one-quarter teaspoon salt. Cook until mixture boils up well. Add one cup or more of pecans. Cook until it will cream well in saucer. Add one large tablespoon butter and one teaspoon vanilla and beat until thick enough to pour out. CHOCOLATE FUDGE