Mash boiled potato and add salt, sugar and coconut. Mix well, add vanilla and mix again. Press into 6 by 6 inch square pan which has been lined with wax paper. Melt chocolate over hot water and pour over potato mixture. Let stand until firm and cut. Be sure not to start with big potato, use medium sized potato.
DATE DIVINITY DROPS
1 cup cut-up dates ⅓ cup finely cut nuts ½ cup instant nonfat dry milk 1⅔ cups sifted, powdered sugar 2 dozen marshmallows 3 tablespoons water 1 teaspoon vanilla
Cut dates and nuts into tiny pieces about the size of peas. Mix milk and powdered sugar and let stand until needed. Put marshmallows and water into a 1½-quart saucepan. Stir over low heat until marshmallows melt. Remove from heat. Add milk and sugar mixture, all at once, and beat until smooth. Mix in well, the dates, nuts and vanilla. Drop from a teaspoon onto waxed paper or buttered pan. Let stand at room temperature until firm, about 3 hours. Makes 2½ dozen.
TEXAS BRITTLE
½ cup water 1 cup sugar 1 tablespoon butter ½ teaspoon salt 2 cups pecans, broken 2 tablespoons molasses 1 quart cereal flakes 1 teaspoon vinegar
Boil sugar, water, vinegar, molasses, butter and salt together until mixture becomes brittle in cold water. Pour syrup over cereal flakes and pecan mix. Stir quickly and form into small balls.
CHOCOLATE BUTTER PECAN BARS
1½ cups all purpose flour 2 teaspoons baking powder ½ cup butter or margarine 2 cups brown sugar, packed 2 eggs 1 teaspoon vanilla 1¼ cups chopped pecans ¾ cup chocolate chips
Heat oven to 350 degrees.