Yield: 2 dozen pieces.

1 cup sugar 
1 ½ cups walnuts, finely chopped
1/2 tsp. salt 
2-6-oz. packages semi-sweet chocolate pieces, melted 
1/4 cup water 
1/2 cup butter

Combine sugar, salt, water and butter; beat to boiling.  Cook to light crack stage (285°F.). Add ½ cup nuts.  Pour onto well-greased cookie sheet.  Cool.  Spread half of chocolate over top and sprinkle with ½ cup nuts.  Cool.  Turn and spread with remaining chocolate and sprinkle with remaining nuts.  Break in pieces to serve. 

 2 cups brown sugar 
4 tbsps. corn syrup, light 
 1 can condensed milk 
1 tsp. vanilla
 ½ cup butter 
½ cup walnuts, chopped

Mix all of the ingredients together and cook to 246°F. or 248°F., or until a ball tested in cold water is of the firmness desired in the finished product.  Pour into a buttered pan and, when cold, cut into squares with scissors.
 
 

2cups sifted cake flour 
½ tsp. salt
2 tsps. baking Powder
¾ cup butter
1 ½ cups sugar 
¾ cup milk
4 egg whites
¾ cup poppy seed

 Have ingredients at room temperature.  Soak poppy seed in milk for two hours.  Sift flour, measure, add baking powder and salt and sift together three times.  Cream butter.  Add sugar gradually and cream well.  Add egg whites one at a time, Beat well after the addition of each.  Add dry ingredients alternately with poppy seed and milk.  Bake in 2 greased 9-inch layer pans in gas oven of 375°F. for 30 min.  Spread filling between layers and frost with butter frosting.

 FILLING FOR POPPY SEED CAKE
½ cup sugar 
11/2  tbsps. Cornstarch
2 egg yolks
1/8 tsp. salt
1 CUP milk
1/4 tsp. Vanilla
½ cup nut meats

Mix sugar, salt and cornstarch together.  Add milk and cook until it thickens, stirring constantly.  Pour some of the custard into lightly beaten egg yolks.  Then pour egg yolk mixture into custard and cook about two min.  Cool.  Add vanilla and nut meats.  Spread between layers.

BUTTER FROSTING

1 ½ cups powdered sugar
½ tsp. Vanilla
2 tbsps. Butter
1 egg white
1 sq. unsweetened chocolate

Combine 3/4 cup of sugar and unbeaten egg white.  Beat until fluffy.  Melt chocolate and butter; add remaining ¾ cup sugar, vanilla and mix well.  Combine the two mixtures and mix well.