Boil 2 cupfuls brown sugar, 1 of New Orleans molasses, and 1/2 cup water until it will snap when tested in cold water. Take from the stove, add 2 cupfuls chopped walnut meats, stir until nearly cold, and then roll into balls between the palms of the hand; wrap in paraffine paper.

For walnut or peanut bars boil together a cupful of New Orleans molasses, 1 of brown sugar, and half a cup of water. When it stands the test of water add a tablespoonful each of butter and vinegar. When it boils up remove from the fire, add 3 teacupfuls peanut or walnut meats, pour into buttered shallow pans, smooth the top, and when nearly cold cut in bars or squares with a buttered knife.

Cocoanut bars are made in the same way, using fresh cocoanut that has been dried out 2 hours after being grated, or shredded cocoanut.