Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/217



4 egg whites % t. vanilla Pineapple % C. sugar % C, grated pecans Trifle i T. gelatine 4 slices pineapple % ©. cold water % C. pecan halves

Whipped cream

Beat egg whites until stiff, and add sugar slowly. Dissolve gelatine in cold water, let come to a boil, whip slowly into egg whites, and add vanilla and grated pecans. Pour into a square mold and chili thoroughly. When ready to serve, cut into bloeks, serve each on a slice of pineapple with halves of pecans around it and whipped eream on top. Mrs. Wm. M. Jones.

% pt. heavy cream ' % C. chopped marshmallows Peppermint 44 Ib. aes stick 144 GC. chopped peeans Dainty candy

Whip cream until stiff. Add erushed candy, marshmallows, and pecans. Chill. Mrs. P. P. Harper.

1 C. brown sugar 2 TF, butter Sea Foam 2 TF. flour 142 C. milk Custard. 1 t. salt 1 t vanilla 2 egg yolks 1 CG. chopped pecans

Combine sugar, flour, salt, egg yolks, butter, and milk, and cook in double boiler until thick, When cool, add vanilla and pecans. Decorate the top with sea foam icing.

leing 2 6. brown sugar t 'f. lemon juice 1 C. water 2 egg whites

Combine ingredients and boil without stirring until syrup reaches thread stage. Pour over stiffly beaten egg whites and beat until cool. Mrs. W. T. Middleton.