Ruby’s Chocolate Fudge

2 cups sugar
1 cup milk
2 rounded Tbs. cocoa 
Pinch of salt
1 tsp vanilla

Combine first four ingredients. Cook over medium heat – stirring constantly until it boils. Stop stirring – continue cooking till soft ball stage.

Cool slightly – add vanilla – beat till firm.

Pour into buttered dish.

Submitted by Lola Wilson, Sister
In memory of Ruby Stewart

Granny’s Egg Custard

4 eggs, slightly beaten
1/2 cup sugar
1/4 tsp salt
1 1/2 tsp vanilla
2 1/2 cups scalded milk

Combine eggs, sugar, salt, and vanilla, mixing well. Pour milk slowly into egg mixture, stirring constantly. Pour into pie shell. Bake at 400 degrees for 25 – 30 minutes. Cool and chill. Sprinkle on nutmeg before baking if desires or add a meringue topping.

Submitted by Lola Wilson
Daughter of Ella Turnbill
In memory of Granny Turnbill