Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/157



2 ege whites 2 C. grated pecans Almond 1 C. powdered sugar 1% t. almond extract Macaroons Beat eg¢ whites until stiff. Add sugar, nuts, and flavoring. Drop from a teaspoon 2 inches apart on a greased tin. Let stand a few minutes, then bake in a slow oven. Do not remove from pan until cool. Mrs. Thos. W. Kennedy.

14% C. sugar 14% t. baking powder White

% ©, butter ig C. milk Perfection 4% GC. cornstarch 6 egg whites Cake

1% ©, flour Pecans

Cream sugar and butter. Mix and sift dry ingredients and add alternately with milk to first mixture. Fold in stiffly beaten egg whites. Pour a layer of batter into pan, then a layer of grated pecans, and repeat until batter is used. Bake. Mrs. James Buekley.

1 G. sugar 2 T. flour Balls 2 C. grated pecans 2 egg whites

Mix together the sugar, pecans, and flour. Beat egg whites until stiff, add to mixture, and form into a firm paste. Form into balls, dust with con- fectioner’s sugar, place on greased paper, and bake until light brown. Mrs. G. S. Badie.

2 egg whites 2 C. brown sugar Brown Sugar 2 ©. chopped salted pecans Macaroons Beat egg whites until stiff. Slowly add the brown sugar and salted pecans. Drop from a teaspoon 1 inch apart on a greased baking sheet. Bake until medium brown in a moderate oven. Mrs. Elzie Ayers.