Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/219



4 apples 1 T. lemon juice Poreupines 1 C. sugar 2 egg whites 2 OC. water Pecans

Make a syrup of the sugar, water, and lemon juice, When boiling, drop in apples, which have been cored and pared, and cook until tender. Remove from syrup, cover with well beaten egg whites slightly sweetened. Cut pecans lengthwise in sharp pieces, stick in the egg white with the ends sticking out. Putin oven and brown lightly. Mrs. A. J. Allen.

% C. sugar 4% C. chopped pecans Strawherry 2 C. whipped cream 1 C. mashed strawberries Fluff

Combine ingredients. Serve in sherbet plasses and garnish with whole strawberries and pecans. Mrs. H. O. Davis.

1 C. sugar % C. hot milk Washington 1 C. flour 2 egg whites Pie % t. salt Whipped cream 8 t. baking powder Marshmallews

Mix and sift dry ingredients 7 times. Add hot milk and beaten egg whites and bake in a moder- ate oven. When cold, split and fill with cooked custard. Top with whipped cream mixed with small pieces of marshmallows.

Custard 1% C. milk 1 t. baking powder 2 eggs % t. vanilla 1 ©, sugar 4% C. salted pecans

Mix milk, eggs, sugar, and baking powder and cook in double boiler until thick. When cool, add vanilla and pecans. Mrs. M. S. Picard.