Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/213



144 Tb. marshmallows 1 ean cherries Fruit Cream 1 pt. whipped cream i can sliced pineapple 1 GC. chopped pecans Cut marshmallows in eubes and soak 1 hour in whipped cream. Just before serving, add chopped fruit and roasted pecans. Mix thoroughly and serve on slices of Angel Food Cake. Professor M. Louise Menser.

1 T. gelatine 2 T, chopped ginger Ginger 4% C. cold water 2 T. chopped candied. Fruit Cream % ©, milk pineapple % O. sugar 2 'T, chopped candied 1 egg white cherries 2 T. chopped pecans % C. heavy cream 2 T. chopped cooked prunes % ©. pecan halves

Soak gelatine in eold water for 5 minutes. Heat milk and sugar in double boiler, add gelatine, and stir until dissolved. Remove from heat, and set in bowl of ice water, stirring occasionally. Fold beaten egg white, chopped pecans, and fruit into the thickened gelatine mixture, and add half of the whipped cream, turn into a moid, and set aside until firm. Unmold, and garnish with remaining whipped cream and pecan halves. Mrs. G. G. Milligan.

3 eg: 1 t, baking powder Date Dessert 1 C S eown sugar 1 t. vanilla 1 CG. four 1 C. chopped pecans 1 C. chepped dates

Beat egg yolks, add sugar, flour, baking powder, vanilla, pecans and dates. Fold in well beaten egg whites. Bake in thin sheet in moder- ate oven. Serve warm with whipped cream or cold, crumbled in sherbet glasses. Mrs. H. E. Brigham.