1 tablespoon butter
3/4 cup milk
2 cups sugar
1/2 cup grated fresh cocoanut
1/2 teaspoon vanilla extract
Melt butter in saucepan; add milk and sugar; stir until sugar is dissolved, heating slowly; boil 12 to 15 minutes; remove from fire and add cocoanut and vanilla, beating until creamy. Pour into buttered tins and cool.
For Chocolate Cocoanut Cream Candy add 3 ounces unsweetened chocolate to other ingredients before boiling.
Hickory Nut Candy
2 cups sugar
1/2 cup water
lemon or vanilla extract
1 cup hickory nut meats
Boil sugar and water, without stirring, until thick enough to spin a thread; place saucepan in cold water; add flavoring and stir quickly until white; stir in nuts; turn into buttered tin; when cold cut into squares.
Date and Peanut Paste
1 cup stoned dates
1/2 cup peanut butter
1 teaspoon salt
1/4 cup confectioner's sugar
Wash and dry dates; put through food chopper; add peanut butter and salt. Mix and roll into small balls; then cover with sugar. Lay on plate to dry.