Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/235



4 lb. dates 1 C. dry bread crumbs 1 C. chopped pecans 3 % ©. powdered sugar eges

Cut dates into small pieces. Add pecans, and mix with bread crumbs and powdered sugar. Add egg yolks and beat together until light. Add stiffy beaten egg whites. Pour into a glass baking dish and bake in hot oven 15 minutes. Serve with Snowflake Sauce.

Snowfleke Sauce ¥% lb. butter 1 GC, heavy eream 1 C. powdered sugar Grated lemon rind Few drops of lemon juice Cream butter with sugar and add cream grad- ually. Flavor with lemon rind and juice. Keep sauce on ice until ready to use. Mrs. E. L. Boyd.

1 qt. milk I t. grated nutmeg 1 C. cooked rice % C. chopped pecans 2 eggs 4 ©. raisins 4T. sugar

Heat milk very hot. Stir in rice, eges, nutmeg, pecans, raisins, and sugar. Bake in a moderate oven. Mrs. Pearl Oleslager.

1 ©. eocked chopped prunes 1 +. vanilla % C, sugar 1 TE. melted butter 1 C. chopped pecans % C. dried bread crumbs % C. milk or prune juice 1 t. baking powder 4% t. salt

Mix ingredients, pour inte buttered baking dish, and place in pan of boiling water. Bake in moderate oven until firm. Serve hot or cold with plain or whipped cream. Pritchett Harrison.