Saturday, June 4, 2016

First - You Make a Roux...

This cookbook was published by the Les Vingt Quatre Club in support of the Lafayette Museum. The club was so named because their members were never to exceed 24 - and that's about how many recipes are in this slim edition. (And, I'm not sure why yet, but the cookbook goes for upwards of $40 in some locations online.) 

This one is the 20th edition printing in 1979. (There have been quite a few obviously.)

No name written in the book or any other personalization, excepting two hand-written recipes in the candy section. Spiced pecans was the first one...

Spiced Pecans

1 c. sugar
1/3 cup evaporated milk
1/2 tsp cinnamon

Cook to soft-ball stage and add 1/2 tsp vanilla. Stir in gently 1 1/2 cups of pecan halves. Separate on wax paper immediately.

Pecan brittle was the second recipe. (She was obviously a pecan lover!)

Pecan Brittle

3 cups sugar
1 tsp butter
1 cup pecans

Use heavy black skillet. Melt sugar over medium heat until light brown in color, stirring constantly. When liquid, add nuts and butter. Pour immediately. Spread thin. Break when cool.