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Patience Loaf

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      Title: PATIENCE LOAF
 Categories: Candies
      Yield: 24 Servings
 
      2 c  Milk
      4 c  Sugar; divided
      1 tb Butter
           Pecans; chopped
 
  Put the milk in a large stew pan and place over the fire. In another
  vessel melt one cup of sugar and when melted add to milk and stir
  until thoroughly dissolved, then add remaining sugar and the butter.
  Cook until a small amount dropped in water will form a good firm
  ball, one that can be rolled between the fingers. Remove from fire,
  reserving 1/2 cup of the hot syrup (which is kept in hot water until
  needed) for a few minutes or until it cools a little.  Beat until
  creamy, roll in a damp cloth like date loaf and when stiff enough to
  hold its shape, spread with the hot syrup and roll it in chopped
  pecans.
  
                                          Mrs. Marion Wilkerson
                                          Comanche Study Club Cookbook
                                          Comanche, TX, 1927
 
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