Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/227



1 qt. milk 14 T. vanilla or cherry juice % t. salt 2% C. eream 2 eges 34 C. chopped pecans % C. sugar 1% bottle maraschino cherries 34 T. flour % box marshmallows

Add salt to milk and scald in double boiler. Beat eggs until stiff, then beat sugar in. Dissolve flour in milk and add to egg mixture. Stir into sealded milk and stir constantly until thick, Cool, add flavoring, and freeze. When it starts to freeze, add well beaten cream, pecans, cherries, and chopped marshmallows. Mrs. James Richard Stack.

3 eggs 1% C. heavy cream 34 C, hot maple syrup % C. chepped pecans Beat eggs slightly and add maple syrup slowly. Cook until mixture thickens, cool, and add stiffly beaten cream and chopped pecans. Mold, pack in galt and iee, and let stand 314 hours. Elizabeth C. Williams.

1 can condensed milk 1 C. heavy cream 1 CG, milk 3 egg whites 3 lemons % t. salt 1 G. sugar 1% CG. grated pecans

Combine condensed milk and milk and bring to boiling point. Chili. Slice lemons, sprinkle with half the sugar, let stand 1 hour, then squeeze. Add remainder of sugar and stir until dissolved. Add to milk. Add whipped cream, stiffly beaten ege whites, salt, and pecans. Freeze slowly, pack, and let stand 1 hour before serving. Mrs. G. E. Lehman.