The Southern cook book of fine old recipes

Sift the flour once. After measuring, add baking powder and salt. Sift again. Then add butter to melted chocolate and blend. Cream sugar and eggs; add the chocolate mixture. Beat thoroughly. Add flour, vanilla and nuts. Bake in a greased pan, preferably 8x8x2 inches, in a moderate oven (350° F.) for 35 minutes. Before removing from the pan, cut in squares. This recipe will make two dozen brownies. New Orleans Pralines iVz cups sugar y% cup cream 1 teaspoon butter % teaspoon vanilla 2 cups pecan meats, chopped Boil the sugar and cream together until it forms a firm ball when tried in cold -water. Add butter and vanilla; remove from fire, cool and beat until creamy. Add the broken nut meats and stir well. Drop by tablespoonfuls on buttered paper and allow to become firm. Florida Cocoanut Pralines 2 cups sugar 2 cups freshly-grated cocoanut y% cup water Cook the sugar and water together until it makes a syrup. Take from fire and add the cocoanut. Cook again, stirring constantly, until it forms a soft ball when tried in cold water. Drop on buttered platter and set aside to cool and harden. Goober Brittle 2 cups granulated sugar l1/^ cups shelled peanuts, coarsely chopped salt Place sugar in heavy iron or agate pan and melt it over a low flame. Stir constantly so as not to allow sugar to scorch. When sugar has become a thin golden syrup, remove from flame ; stir in the nuts and a few grains of salt. Spread candy on ungreased tin to harden. Mark into squares when nearly cold, or break into irregular pieces when hardened. Candied Orange or Grapefruit Peel 3 grapefruit peelings or 6 orange peelings 1 teaspoon salt 3 cups sugar 1 cup water Wash fruit and peel carefully, removing all of the pulp. Cut into strips about *4 inch wide, add 1 teaspoon salt to peel and cover with water. Boil for fifteen minutes, then pour off the water and add fresh water. Boil for about twenty minutes. Change the water again and boil for another twenty minutes. After the third boiling, drain and cover with 2% cups of sugar and 1 cup water. Boil, stirring occasionally until the syrup has boiled away. Spread on crumpled paper and before it is entirely cold roll the peel strips in the other Vi cup of sugar. Georgia Pecan Brownies 2 egg whites 1 cup brown sugar y% teaspoon maple flavoring 1 cup pecans, chopped 1 cup fine dry bread crumbs Beat egg whites stiff, add sugar and flavoring. Stir well. Combine nuts and crumbs, and fold into egg whites. Shape into small balls, place on buttered baking tin, bake, in slow oven until brown (325° F.). Aunt Sarah's Fudge 2 cups sugar 2 squares unsweetened chocolate 1 cup table cream 1 tablespoon butter 1 teaspoon vanilla Cook ingredients together without stirring until they form a soft ball when dropped in water. Cool and beat until creamy. Add chopped nuts and vanilla. Pour on a buttered dish and cut in one-inch squares when cool. Grandmother's Caramels 3 cups brown sugar 1 cup melted butter y% cup milk % cup scraped chocolate Combine all ingredients and cook slowly until a hard ball forms when tried in water. When done add one teaspoon vanilla and pour into greased pan. When cool, cut in squares. This candy is very apt to burn if not watched closely. Pear Chips 4 pounds pears, sliced 3l/2 pounds sugar 2 lemons, sliced