Natchez recipes

Two cups sugar, two squares unsweetened chocolate (preferably Hershey's), one third cup white Karo, one-half cup milk, one-half teaspoon vanilla, one lump butter the size of an egg, one cup pecans. Mix sugar, chocolate (which should be cut into medium sized pieces), Karo and milk in a saucepan and put on a very low fire. Do not stir while cooking. When it comes to a rolling boil allow to boil slowly for 5 minutes by the clock. Take off fire, add butter and beat until it begins to get stiff. Add vanilla and nut meats and pour into greased platter. Mrs. Howard Peabody, Jr., Magnolia Vale FRENCH CHOCOLATE BALLS Grate four ounces semi-sweet chocolate; add six tablespoons confectioners’ sugar, one-third cup chopped, toasted almonds, one tablespoon butter or fortified margarine, one tablespoon double-strength-coffee, and dash of salt. Mix thoroughly. Form balls. Roll in chopped, toasted almonds or granulated sugar. Makes two dozen. NUT BRITTLE One and one-half cups sugar, one cup molasses, one-half cup water, two tablespoons butter, one-fourth teaspoon soda, one cup broken nut meats. Cook together sugar, molasses, water, and butter, till it is brittle when tested in cold water. Add soda and nut meats and mix thoroughly. Pour on oiled pan. When cool enough to handle, pull out thin and break in small pieces. C AN DY- HEAVENLY HASH One box marshmallows, two cups sugar, one cup cream (small can makes the cup); two teaspoons butter, three or four teaspoons chocolate, four or five teaspoons marshmallow creme, one teaspoon vanilla, one cup nuts. Cook milk, sugar, chocolate and butter until it form a soft ball in water. Take off of stove, put in marshmallow creme, vanilla, nuts, and beat a short time and pour over the marshmallow squiires that have been put on a buttered platter. Space the marshmallows so you can cut your candy with a marshmallow in each piece. FONDANT Four cups granulated sugar, one cup Karo, one cup boiling water, onefourth teaspoon cream of tartar, flavor as desired. Combine ingredients in a saucepan and cook, stirring constantly until sugar IS dissolved. Remove spoon and don't stir again. If when candy is boiling, crystals form on the side of the pan, wash them off with a wet cloth tied around tines of a fork. Cook to 238® (soft ball stage). Remove at once and pour on wet cold platter. Cool until lukewarm. Beat with paddle or spatula until the fondant becomes white and creamy. Then knead with hands so it will not crumble. Put away in bowl or jar, cover well and let stand 25 hours or longer. Then flavor, color and shape as desired. Ripened fondant may be kneaded, flavored, and shaped with the hands and also may be melted and used for dipping or making cream mints. MOLASSES PULL CANDY One-half cup brown sugar, one and one-half cups light molasses, threefourths cup com symp, one-fourth teaspoon soda, one and one-half tablespoons butter, one cup nuts. Combine sugar, molasses, symp. Stir. Cook to light crack stage. Add soda and butter. Mix well. Add nuts. Pour into shallow greased pan to cool enough to handle. Pull till very light. Form in ropes, cut with scissors. MEXICAN ORANGE CANDY