Panocha

I cup (packed) medium brown sugar 1/4 cup cream

1/3 cup nut meats

1/4 pound pecans, in shell

1/3 pound hickory, in shell

Cook sugar and cream to soft ball test. Cool until you can bear your hand on bottom of pan. Stir until it begins to thicken, add nuts, and when it is too thick to pour easily spread quickly on a buttered pan, cut in squares and cool.

Fudge

2 cups sugar

1 cup water

2 ounces chocolate

1 /4 cup Golden Drip syrup or 1/8 teaspoon cream of tartar 2 teaspoons butter

Cook to soft ball test. Cool, add I teaspoon vanilla, stir until too thick to pour, spread on buttered pan and cut in squares.

Olympian Cream

3 cups sugar I cup cream

1/4 to 1/3 cup Golden Drip syrup or 1/4 teaspoon cream of tartar and caramel to color and flavor

Cook to soft ball test (firm and waxy), cool, stir, when it thickens add 3/4 cup nuts (1/2 pound English walnuts). Stir until it will not pour, spread upon buttered pan and cut in squares.

Cream Candy

1 cup sugar 1/12 teaspoon cream of tartar 1 /3 cup water

Cook without stirring to the crack test. Pour on a buttered pan, when cool enough to handle, pull lightly and quickly till white, cut with scissors or break into convenient pieces and wrap in paraffin paper. Color and flavor while pulling.

Molasses Candy

1/3 cup sugar

2/3 cup New Orleans molasses

Cook to crack test, stirring occasionally to keep it from burning. Add 1/12 teaspoon baking soda, pour upon a buttered pan and when cool enough to handle, pull lightly and quickly until light colored and firm. Cut into pieces of convenient size. Flavor while pulling.

Date Kisses

Whites 2 eggs 1 cup powdered sugar 1 cup dates chopped fine

I cup pecans chopped Vanilla

Beat the eggs till stiff. Mix in the other ingredients. Drop onto a greased sheet and bake in a quick oven,

Fig Toast

Wash carefully and cook in boiling water 1/2 pound figs until tender, add 1/4 cup sugar and the rind and juice of half a lemon. Cook until the syrup is reduced - when reheating in chafing-dish. Butter toast while hot, heap the figs upon it, and cover with whipped cream made from 2/3 cup cream and 3 tablespoons powdered sugar. Serve at once.

Fried Bananas

Remove the skin from 6 bananas and cut them in halves. Melt 1 tablespoon butter in blazer and cook bananas covered until tender. Mix 1 tablespoon butter, 1/3 cup sugar, and 2 tablespoons lemon juice; when bananas are nearly done turn mixture in and baste with it until ready to serve.

Baked Bananas (1)

Remove skins from 6 bananas and cut in halves length-wise. Put in a shallow granite pan or on an old platter. Mix 2 tablespoons melted butter, 1/3 cup sugar, and 2 tablespoons lemon juice. Baste bananas with one half the mixture. Bake 20 minutes in slow oven, basting during baking with remaining mixture.