Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/187



with a damp cloth under the cover. When ready to dip, form into balls, dip in confectioner’s choco- late and place a pecan half on top of each one. Ruth Foreman.

2 C. sugar 1 egg white Fruit 14 C. corn syrup % C. chopped pecans Nougatines 1% T. water ¥% C. chopped raisins

1% C. crystallized cherries

Cook sugar, syrup and water to 240° F. Cool slightly, pour mixture slowly over stiffly beaten egg white, stirring constantly. Add nuts, raisins, and cherries, and turn into oiled pan. When cold, cut into strips or squares. Mary E. Rippman.

2c. sugar 2 squares chocolate Fudge % C. milk 1 t. vanilla % ©, Karo syrup 2 T. butter

1 CG. chopped pecans Cook sugar, milk, syrup and chocolate, until mixture forms a soft ball in cold water. Remove from fire, and add vanilla, butter, and pecans. Beat until creamy and pour in buttered pans. Mrs, Christ Cappas.

2 C, sugar 1% t. cream of tartar Fruit Fudge 1% C. cream 14, T. vanilla 24 C. syrup iy C. chopped pecans

2 T. candied cherries Mix sugar, cream and syrup and cook until it forms a soft ball in water. Add cream of tartar, vanilla, pecans and cherries. Beat until mixture is creamy and thick, Pour into well uttered pan. Madalene M. Worden.