Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/207



i pkg. lemon Jello 1 small bottle maraschino Bavarian I pt. boiling water cherries Cream 1 C. whipped cream % C. sugar

44 ©. chopped pineapple 4g C. chopped pecans i doz. marshmallows

Cut marshmallows, pineapple, and pecans fine. Add sugar and set aside. Add boiling water to Jello, and when cold, set dish in cold water or on ice and whip to consistency of whipped cream. Fold in whipped cream and fruit mixture. Turn inte mold and put in cold place to harden. Mrs. Fred Greupner.

Tb, sweet chocolate 4 eggs Chocolate 2% T, water % ib. lady fingers Refrigerator 2 T. sugar 1 C. chopped pecans Cake

Whipped cream

Melt chocolate in water in a double boiler, Add sugar. Beat yolks of eggs, add stiffly beaten whites, and add to chocolate. Arrange layer of lady fingers in well-buttered cake pan. Add layer of chopped pecans, then a layer of the chocolate mixture. Repeat twice. Put in iee box over- night and serve with whipped cream. Mrs. W. H. Smith.

3%. C. boiling coffee % t. salt Coffee yo. milk 2 eggs Soufflé wy CG. sugar % +t. vanilla

144 T. gelatine 44 C. chopped pecans

Mix coffee, milk, sugar and gelatine in a double boiler and heat. Add salt and slightly beaten egg yolks, and cook until thick. Remove from heat, and add stiffly beaten egg whites, vanilla, and pecans. Mold, chill and serve with vanilla sauce. Mrs. Edwards A. Potwine.