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Boston Cream Loaf

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      Title: BOSTON CREAM LOAF
 Categories: Desserts, Candies
      Yield: 2 Dozen
 
  3 1/2 c  Sugar
  1 1/2 c  Thick cream
      1 c  White Karo syrup
    3/4 c  Walnuts; chopped
    1/2    Jar maraschino cherries
           - chopped
 
  Boil sugar, cream and syrup together to medium soft-ball stage. Set
  aside to cool for 10 minutes. Beat, add walnuts and cherries. Beat
  until stiff; pour into 2 buttered 8 inch square pans.  Cool in
  refrigerator. Cut into small squares
  
  Makes 2 to 3 dozen squares.
  
  SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed
  for you by Nancy Coleman
 
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