1 c. Milk
1 1/2 c. Chopped Dates
1 1/2 c. Chopped Nuts (I used Pecans)
1 tsp. Vanilla
Butter size of Egg
Combine the sugar and milk, cook to soft ball stage, medium heat. Add chopped dates and cook to hard ball stage, then add 1 1/2 c. chopped nuts, 1 tsp. vanilla, butter (size of egg). Beat until stiff. Roll in damp towel to cool. Slice when cool.
|Lottie Hart and Fred Brenz on their wedding day, Nov. 15, 1911|
|Lottie Hart and Fred Brenz with their daughters Ruthirene, Dorothy, and Louise, 204 E. Hickory Street, Kirksville, MO, Sept. 14, 1941|
Mother wrote on the recipe card that her "Mother and Daddy made this just before Christmas. We loved it." I remember having this when we were growing up, but I had not had it for decades. When we moved back to Kirksville, I talked with Mom about it. That last Christmas season she was in her home, I asked if she had the recipe because I wanted to reclaim some of the old family favorites. She said she was not sure where it was. After she fell in January 18, 2009, I found this recipe in her recipe card holder above the sink. She surely must have found it and set it aside for me. This seemed a perfect recipe to take to the Holiday Heritage Tunes and Treats event which is on Friday.
I have to chuckle at the "Butter size of Egg". So many of the recipes of old were not standardized. Cooks just knew what was meant and their language was a good bit more colorful. They also knew the ingredients that they were working with after many trials. Often, they did not use a recipe. So how much is "Butter size of Egg" for modern ones like me who have no clue? I broke an egg in a measuring cup which was 1/4 cup. That Egg was about 3 tablespoons.