ksul-uasc-mscc224_125

[......] Walnuts

1 C. brown sugar, firmly packed	½ C. sour cream

½ C. gran. sugar	2½ C. walnuts

Combine sugars and sour cream
Cook over low heat, stirring constant-
ly until dissolved. Then continue
cooking over low heat to 246°. Remove,
add vanilla and walnuts. Stir until
a light sugar coating begins to
form on nuts. Turn onto waxed
paper and separate. Other nuts may
be used

Ritz Fish Balls
1½ lbs of potatoes
1 lb (or a little more) of salted codfish (soaked overnight)
3 egg yolks
2 Tb. butter
dash of Worcestershire
pinch of dry mustard
bit of pepper
(over)