Natchez recipes

One cup sugar, one and one-half cups milk, two cups sugar, grated rind of two oranges, one stick butter, pinch of salt, one cup nuts. Melt sugar in large kettle while milk is scalding in double boiler. When sugar is caramelized add hot milk all at once, stirring. Add two cups sugar to this mixture. Cook to almost hard ball stage. When nearly done, add orange rind, salt, butter and nuts. Beat until creamy, pour on buttered platter. ~C AND Y- PINOCHI PECAN CANDY Two cups dark brown sugar; one cup white sugar (you can use all brown that is, one box); one cup sour cream (one teaspoon of vinegar if cream is not soiu); two teaspoons vanilla; a pinch of salt; five cups pecans— whole halves, if possible. Combine sugar with cream in saucepan and cook over low heat, stirring constantly until sugar is dissolved. Cook until mixture forms a little harder than soft ball. Turn off heat and add your vanilla and nuts. Beat and stir until nuts are frosted, or a light sugar coating begins to form on nuts. When cool separate the pecans— each nut should be well coated with mixture and very creamy. Mrs. Morrell Feltus HAWAIIAN DAINTY One-half cup brown sugar, one cup granulated sugar, one-half cup grated pineapple, one-fourth cup cream (top milk), one tablespoon butter, one teaspoon ginger flavoring or tiny pinch of ginger, one-half cup nuts, one teaspoon vanilla. Boil sugar, pineapple, cream to a soft ball stage. Remove from fire, add butter, ginger, flavoring, chopped nuts and vanilla. Beat until creamy. Pour into buttered pan and mark off squares before it is cold. MEXICAN PECAN CANDY Two cups sugar, granulated, one cup sugar, one cup milk, one cup pecans, one tablespoon butter. Boil milk, sugar (two cups), pecans and butter for five minutes. Caramelize one cup sugar over low heat in large heavy pan. Add first mixture to caramelized sugar, continue to stir. Cook to soft ball stage. Remove, cool; beat until creamy. Drop like pralines on wax paper or any buttered surface. PECAN CANDY Pour over three cups sugar one small can Carnation or Pet milk, beat until light and frothy. Add one cup dark Karo, mix thoroughly, boil until it begins to thicken, then stir in three cups pecans. Syrup will become a little thinner after nuts are added. When it thickens a second time, stir in a pinch of soda. Watch and stir constantly as nuts will sink and bum. Boil to soft ball stage, then beat very hard and pour on buttered platter. CREAM MINTS Boil one and one-half cups sugar, two tablespoons Karo, one-fourth cup water. Pour slowly onto beaten white of one egg, flavor with peppermint extract. When the mixture will hold its shape, force through a pastry bag onto a buttered platter. Cook until mixture spins a thread. CANDY PECAN CANDY Three cups sugar, one cup Karo (white), one cup cream, one cup pecans, pinch soda. Combine ingredients, cook to soft ball stage, when dropped in cold water. Beat to cream. Pour on buttered surface. SURPRISES