French Ice Cream

Recipe for French Ice Cream

(Zellah V.C. Bull)

2 eggs - well beaten
1 cup sugar
1 tablespoon flour
2 cups top??? milk

Cook in double boiler until custard consistency

Cool.

Add a little salt, vanilla or other flavoring
1/2 pint whipped cream
Stir once or twice

Found in "The Cook is in the Parlor" by Marguerite Gilbert McCarthy. Published by Gramercy, 1947.

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Mexican Pecan Candy

Typed recipe for Mexican Pecan Candy:

Ruth Jackson Mossman

2 1/2 Cups Sugar
1 Cup Water
2 Cups Pecans (whole)
5 Tbs. Water (hot)

Put 2 cups of the sugar and 1 cup of the water in a pan and stir before boiling but not after. Put a cover on until still is formed on cover and sides of dish, (This prevents crystals forming on side of dish and is a good rule to follow in candy and frosting making). The sugar will just about begin to boil by that time.

Add pecans when it comes to a boil.

While sugar is coming to a boi(l), brown the 1/2 cup sugar in a small pan stirring constantly. Add this to the other mixture slowly (so it won't splatter). Wrinse the pan out with 5 Tbs. hot water and add to mixture. Boil until it forms a soft ball in water. Beat until creamy - drop on a brown paper. A failure has never been known. If they should be gritty, they are all the more like New Orleans Pralines.

Found in "The Fountain of Youth" by C.E. Burtis. Published by Frederick Fell, Inc, 1964.

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