Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/233



and brown sugar and cook until sugar dissolves. Cool. Cover with spongecake batter and bake in moderate oven. Serve with whipped eream,

Batter

Beat yolks of eggs, add sugar, water, and flour mixed and sifted with the dry ingredients. Fold in stiffly beaten egg whites. Mrs. L. J. Smith.

2 C. milk 2 ergs Banana % C, sugar ¥% t. vanilla Custard 4% C. flour 14 C. chopped pecans % t. salt ; 144 Ib. vanilla wafers & bananas

Scald mifk in double boiler, add sugar mixed with flour, and salt. Stir and cook until thick, eover and cook 15 minutes. Add egg yolks slightly beaten and cook 2 minutes longer. Remove from fire and beat into the well beaten egg whites. When cool, favor with vanilla and add pecans. Arrange in alternate layers of wafers, sliced bananas, and custard, Serve with or without whipped cream. Mrs. E. L. Stodghill.

1 €. stale bread crumbs 1 TF. butter Bread Pudding 2. milk Rind of 14 lemon 2 eggs 4% C. raisins 4% C. chopped pecans

Combine bread crumbs, milk, egg yolks, butter, lemon rind, raisins, and pecans. Bake. Cover with a meringue made from the egg whites and return to oven to brown. Serve with lemon sauce. Mrs. Maude Woolley.