Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/189



2 C. sugar % t. cream of tartar Glacé Pecans 1 ©. boiling water Cold water : Put sugar, boiling water, and cream of tartar in a saucepan, stir, place on fire, and bring to the boiling point. Boil without stirring until syrup begins to discolor. Wash off sugar adhering to side of pan. To do this, have a pan of cold water near at hand. Dip hand in cold water, then quickly wash off a small part of the sugar with tips of fingers. Repeat until all sugar on the side of the saucepan is removed. Remove saucepan from fire and place in a pan of cold water to stop the boiling instantly. Remove from cold water and place in a saucepan containing boiling water, where it should remain during dipping. Take nuts separately on a long pin, dip im syrup and place on waxed paper. If the syrup becomes too thick, place on fire, bring to the boiling point, and remove at once. Alma Horton.

2 egg whites 1 C. sugar Kisses 1% ©. chopped pecans Beat egg whites until stiff, and add sugar and pecans. Mold into small round balls and place on waxed paper. Dry out for 15 minutes in medium oven. Erma S. McMahan.

4% Th. dates 14 Ib. dried peaches Parisian 1 lb. raisins 2 C. grated pecans Sweets 14 Ib. dried apricots Powdered sugar

Put fruit through food chopper, add pecans, form into balls, and roll in powdered sugar. Eva Fay Emrich.