Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/133



gently mix the fruit. Bake in ungreased pan in siow oven 50 to 60 minutes, increasing heat slightly at last quarter. Invert pan to cool. Mrs. Arne Tossith.

% C. butter % t. nutmeg Fruit Cake

1% C. sugar y tg t. salt & eggs. % ©, orange peel % C. cream 1 CG. chopped pecans 2% C. flour 144 ©, citron peel 2 t. baking powder % Ib. raisins % C. currants.

Cream butter and sugar, add the beaten egg yolks, cream, mixed and sifted dry ingredients, fmely chopped orange and citron peels, pecans, and fruit dredged in flour. Fold in stiffly beaten egg whites and bake about 1. hour. Mary L. Johnson.

3 eggs 8 C. grated pecans Donna Clara’s

%% CG. sugar Bread crumbs pane net rat

Beat egg whites until stiff, add yolks, and beat until very light. Beat sugar in slowly. When light, add slowly the pecans and 14 C. bread crumbs that have been dried, ground, and sifted. Divide in layers. Butter tins well and dust with bread crumbs. Bake in a moderate oven 10 min- utes. When cool, spread the following egg filling between the layers. Ice the top with a thick white sugar icing, using the whites of the eggs used in the filling with powdered sugar.

Pilling % C. sugar 5 ege yolks % C. water ¥% % vanilla

Boil sugar and water to thread stage. Remove from fire and slowly add the well beaten egg yolks. Pour in a double boiler and cook until it thickens, Add vanilla. Mrs. A. F. Murray.