Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/191



% C. strong coffee 2 C, brown sugar Maple 1 C. chopped pecans Penuche

Boil coffee and brown sugar until syrup spins a thread (216°). Remove pan to a dish of cold water and beat mixture rapidiy until it creams. Add pecans, pour into a warm flat tin and cut in squares. A. McCalmont.

2 T. thick cream Confectioner’s sugar Mint Balls 6 drops peppermint essence Pecan halves

Mix cream and peppermint and add sugar to form a thick paste. Make into smail bails and press a pecan half on top. Margaret E. Cannon.

2 C, sugar 46 t, eream of tartar Glacé 1 C, boiling water Pecan halves Pecan Glacé strawberries Baskets

Put sugar, water and cream of tartar in a smooth saucepan, stir, place on fire, and heat to boiling point. Wash off syrup which adheres to sides of saucepan with a brush dipped in_ cold water, and boil, without stirring, to 310° F. or until syrup begins to discolor. Remove saucepan at once from fire and piace in a larger pan of cold water to instantly stop the boiling. Remove from cold water and place in a saucepan of hot water. Dip nuts in syrup and-fasten two together for the bottom of the basket. Place others upright around the edge for the sides of the basket. As soon as candy can be handled, pull until glossy, and shape to form a handie. Dip the ends in melted syrup and attach them to the sides of the basket. Fill with glacé strawberries.