Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/211



14 box gelatine 1% C. boiling cider Cider Jelly 1% ©. cold cider i Cc. sugar 1g ©. chopped pecans Soak gelatine in cold cider for 5 minutes. Stir in boiling cider and sugar. When clear, add pecans and stand in a cool place until set. Serve with whipped cream. Mrs. C. H. Griest.

3 eggs 14 lb. powdered suga Cocoa Cream 4% ©. grated pecans ‘ Custard

Beat yolks of eggs, add powdered sugar and stir until ereamy. Add pecans and whites of eggs beaten stiff. Pour into 2 greased layer cake tins and bake in a slow oven for 30 minutes. When cool, cut in portions and serve with cocoa whipped eream.

Cocoa Whipped Cream

2 T. cocoa ¥% t. vanilla, 3 T. powdered sugar 144 C. whipping cream

Combine sugar and cocoa with a little hot water. Add vanilla and cream, and whip until stiff enough to spread. Mrs. E. A. Rickle.

2 C. water 4 T. cornstarch Cocoa 1 T. butter 44 ©, chopped pecans Custard % C. sugar 1 t. vanilla

8 T. cocoa Whipped cream

Mix water and butter and bring to a boil, Com- bine dry ingredients and add, stirring constantly. Cook 8 minutes. Remove from fire, add pecans and vanilla and pour in molds. Serve with whipped cream. Mrs. E. L. Stodghill.