Evening Republican, Volume 20, Number 67, Rensselaer, Jasper County, 18 March 1916 — Creole Balls. [ARTICLE]

Creole Balls.

Add to one cupful of milk butter the size of an egg and let it come to a boll. After the milk boUs add three cupfuls light brown sugar, getting the mixture to the boiling point as quickly as possible to avoid curdling. Stir continually. When a soft ball will form in the water it is done. Remove from the stove and beat, add one teaspoonful vanilla, one cupful nut meats. When it creams form in small bell shapes or mounds.