Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/149



whites and bake. When baked, cover with whipped cream and sprinkle with pecans. Anna Belle Booth.

1 C. butter 1½ C. sugar 1 C. milk 3 C. flour 2 t. baking powder ½ C. pecans 4 egg whites 1 t. vanilla

Cream butter and sugar. Add milk alternately with flour mixed and sifted with dry ingredients, and stiffly beaten egg whites. Divide batter, coloring ⅓ of it pink with red sugar or cake coloring. Flavor the rest with vanilla. Pour half of the white into a buttered pan. In the center pour half of the pink and place in this a thick row of pecan halves for seeds. Pour in the remainder of the pink and the white. Bake. Edna May Ewert.

Melted butter 1 C. brown sugar Pineapple Cherries Pecans

Put a layer of melted butter ¼ inch deep into a pan. Put a layer of brown sugar on top of the melted butter. Then make a layer of sliced pineapple, cherries, and pecans, making a design. Pour the following cake batter on this:

½ C. butter 1½ C. sugar 3 eggs 2 C. flour 2 t. baking powder ¾ C. milk

Cream butter and sugar. Add well beaten egg yolks. Mix and sift dry ingredients and add alternately with milk to the first mixture. Fold in stiffly beaten egg whites. Bake and turn out upside down. Blanche Zach.