Cook water, chocolate, sugar, molasses and butter together until the syrup forms a soft ball (260 to 270 degrees if thermometer is used) when dropped into cold water. Add vanilla and pour into a buttered pan to cool and harden. When stiff mark off in squares with a knife, when cold and brittle break off on marked squares.
YUMMY SQUARES
½ cup shortening 1 cup sugar 2 eggs, well beaten 1 teaspoon vanilla 1½ cup sifted cake flour ½ teaspoon salt 1 teaspoon baking powder 1 egg white 1 cup brown sugar, firmly packed 1 cup chopped nuts
Work shortening until creamy. Then add the sugar, work until light. Add the two well beaten eggs and vanilla. Then add the flour, salt, baking powder sifted together. Mix well and spread in greased pan, 13 by 9 by 2 inches. Beat the egg white until stiff. Then add brown sugar. Continue beating until stiff. Then fold in nuts. Spread over mixture in pan and bake at 375 degrees for 25 minutes. Cut in squares.
DAINTY TEA COOKIES
1 cup butter ⅔ cup sugar 1 egg 2½ cups all purpose flour ½ teaspoon baking powder ⅛ teaspoon salt 1 teaspoon almond extract
Cream butter and sugar. Add egg and mix thoroughly. Then add dry ingredients which have been mixed and sifted together. Add extract. Put through cookie press and bake in hot oven 400 degrees 10 to 12 minutes.
PECAN COOKIES
1 cup butter 1½ tablespoons powdered sugar 2 cups cake flour 1 teaspoon water 1 teaspoon vanilla 1½ cups chopped pecans
Cream butter and sugar. Add other ingredients. Mix until dough can be handled. Make into large size balls. Bake in very slow oven for 20 minutes. Remove from oven, let cool and roll in powdered sugar.