• 3 cups sugar
• 2½ cups coconut, grated
• 1 cup milk
• 1 tablespoon butter

Boil together the sugar, coconut, and milk until mixture forms a soft ball in cold water. Remove from heat. Add butter and beat until mixture begins to sugar. Drop in small mounds on wax paper or greased cookie sheets. Yields 3 dozen.

• ¼ cup honey
• ½ teaspoon cinnamon
• 30 pecan halves
• 1 can refrigerator biscuits

Blend honey and cinnamon. Divide among 10 greased muffin cups. Put 3 pecan halves in each. Open can of prepared biscuits. Place one in each cup. Bake in 475 °F. oven for 8 to 10 minutes. Serves 5.

• 1 recipe for refrigerator rolls
• 2 tablespoons butter, melted
• 4 tablespoons sugar
• 1 teaspoon cinnamon
• 2 tablespoons pecans, chopped

Roll out dough on floured board to 1/2 inch thickness. Spread mixture of butter, sugar, cinnamon, and chopped pecans onto dough. Roll and cut into 1/2-inch slices.

For the topping:

• 2 tablespoons butter
• ½ cup brown sugar
• 1 tablespoon water
• ½ cup pecans, chopped

Mix together butter, sugar, and water. Cook slightly, about 3 minutes. Pour into baking pan or muffin tin. Sprinkle chopped nuts over mixture. Top with roll slices. Set in warm place to rise until double in size. Bake in hot oven (400°F.) for 15 to 20 minutes. Yields 4 dozen.

Plunge peaches in boiling water. Skin and cool and cut away all rotten spots. Cut and put into glass receptacle. Boil sugar and 1 quart of water together for 5 minutes. Pour immediately over peaches. Stir well. In 24 hours, add yeast. Stir well twice a day. In 15 days strain fruit off. Return to receptacle. If not very sweet, add 1 pound sugar. Bottle again in 1 month, leaving sediment.
Drink within 1 year

• 1½ cups flour, sifted
• ¾ teaspoon salt
• ½ cup shortening
• 3 tablespoons cold water
• 1 cup whipping cream
• 2 tablespoons confectioners’ sugar
• Pinch salt
• 2 drops vanilla extract
• 2 cups strawberries, sliced

Sift flour and salt together; cut in shortening; sprinkle with water until dough begins to stick together. Divide dough into six parts. Roll each to circle 1/8 inch thick. Line pans with dough; trim and flute edges. Prick dough with fork. Bake at 440°F. for 15 minutes or until golden brown. When cooled fill with strawberry cream.
Beat whipping cream until stiff. Add sugar, salt, and vanilla.
Mix until blended. Fold in strawberries. Spoon into individual piecrusts. Serves 6.

• 36 large black cherries, pitted
• 2 tablespoons sugar
• 2 cups cherry brandy at least 84 proof
• 1 pint ice cream

Cook cherries and sugar over low flame till juice becomes thick. Remove from heat. Pour into serving dish. Add cherry brandy. Light and stir as flame burns. Pour over servings of ice cream. Serves 3.

Ingredients:

• 1 cup salted water
• 1 head cauliflower
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 hard-boiled eggs, chopped
• 2 tablespoons pimento, chopped
• 3/4 cup green onions, finely chopped
• 1/4 cup buttered crumbs
• 2 teaspoons cheese, grated

Bring salted water to a boil. Add whole cauliflower, cover, cook about 15 minutes, or until cauliflower is tender. Remove from pan. Cool.

Melt butter. Add flour, stir in milk. Cook until thick and smooth. Add salt, pepper, eggs, pimento, and green onions. Sim­mer 5 minutes.

Place cauliflower in greased baking dish or pan. Remove top, scoop out center. Fill center with sauce and replace top. Pour remaining sauce over cauliflower. Sprinkle with crumbs and cheese. Bake in 375 °F. oven for 30 minutes. Serves 4-5.

Ingredients:

• 1 cup rice, cooked and cold
• 1 tablespoon orange or lemon essense
• 1/6 teaspoon cinnamon
• 1 tablespoon butter
• 2 egg yolks
• 1 whole eggs, beaten
• Granulated sugar (for garnish)

Mash the cup of cold rice well. Put the mashed rice through a
sieve. Season with the orange or lemon essence, cinnamon, and
butter. Add the egg yolks. Form the rice into small boulettes or
balls. Roll balls in a beaten egg. Fry to a golden brown. Sprinkle
well with granulated sugar. Serve hot. Serves 4-6.

Ingredients:

• 1/2 cup cream cheese
• 1/3 cup sour cream
• 1/2 teaspoon curry powder
• 1 tablespoon capers
• 1 tablespoon chives, chopped
• Salt and Pepper to taste
• 1 cup crab meat

Combine cream cheese and sour cream thoroughly in mixing bowl. Add curry powder, capers, and chives. Season with salt and pepper to taste.

Shred or chop crab meat very finely.

Combine the cheese mixture and the crab meat. Blend them
well. Serve as a spread with toasted crackers. Yields 2 cups.