Caramels

2 cups sugar
2 cups cream
1 dash of salt
2 cups corn syrup
3/4 cup evaporated milk
2 teaspoons vanilla







Boil sugar, syrup and salt. Heat milk in separate pan. Add 1/9 cup of milk at a time to sugar mixture, about every 5 minutes. After all milk is added, cook to a soft ball stage, add vanilla .Pour into a buttered pan. Let cool, cut into squares

Jell-O Dessert

Crust:
3 cups graham cracker crumbs
1/2 cup finely chopped nuts
4 teaspoons margarine

Filling:
1 can evaporated milk
3/4 cup hot water
1/2 cup lemon juice
1 package jell-o
1 cup sugar

 Crust: Line a 13 x 9 cake pan with half of the graham cracker mixture. Save the other half for the top.

Boil 1 can evaporated milk, in can for 5 minutes. Chill and whip. Mix jell-o (Red or lemon) in water, add sugar and lemon juice, dissolve well, cool. Cool until syrupy. Add to whipped milk. Pour on top of graham cracker crumbs. Sprinkle remaining crumbs on top. Chill.