Recipe - Patience Loaf

2 cup Milk
4 cup Sugar; divided
1 tablespoon Butter
Pecans; chopped

Put the milk in a large stew pan and place over the fire. In another vessel
melt one cup of sugar and when melted add to milk and stir until thoroughly
dissolved, then add remaining sugar and the butter. Cook until a small
amount dropped in water will form a good firm ball, one that can be rolled
between the fingers. Remove from fire, reserving One half cup of the hot syrup
(which is kept in hot water until needed) for a few minutes or until it
cools a little. Beat until creamy, roll in a damp cloth like date loaf and
when stiff enough to hold its shape, spread with the hot syrup and roll it
in chopped pecans.

Mrs. Marion Wilkerson
Comanche Study Club Cookbook
Comanche, TX, 1927

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini