Pralines:

1 box brown sugar
1 (6 oz.) can evaporated milk
2 tbsp. butter
pinch of salt
1 tbsp. vanilla
1 c. pecan halves

Boil sugar, milk, butter and salt to soft-ball stage. Add vanilla. Remove from heat. Beat vigorously until mixture loses gloss. Stir in pecans. Drop by spoonfuls on waxed paper.

Chocolate Covered Cherries:

1 stick butter
2 egg whites
1 or 1 1/2 boxes confectioners sugar

Blend the butter and egg whites. Mix well in mixer. Add confectioners sugar until you can work mixture with hands. Make 1-inch balls. Flatten out. Put cherry in center and roll around to cover cherry.

Melt chocolate in double boiler, keeping it warm. Dip covered cherries in chocolate using a toothpick. Place on pan covered with wax paper. Fill the holes with chocolate on spoon.

Meringue Candy:

2 egg whites
1 tsp. vanilla
1/8 tsp. salt
1/2 c. sugar
1 (6 oz.) pkg. semi-sweet morsels

Beat egg whites until very stiff. Add vanilla and salt and beat again. Add sugar gradually until stiff. Fold chocolate morsels into mixture. Drop by teaspoonfuls onto a greased cookie sheet.

Bake 30 minutes in a 300°F oven.