Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/237



stiffly beaten ege whites. Steam in buttered eups 385 minutes. Serve hot or cold with chocolate sauce.

Chocolate Sauce

1 sq. chocolate 1 egg yolk 1 C. powdered sugar % t. vanilla 2% T. milk 4% ©, chopped pecans

Melt chocolate over hot water. Add 14 C, sugar and milk, Add remaining sugar and ege yolk, Cook in a double boiler until it thickens. Remove from fire, add vanilla and peeans. Serve hot or cold. Mrs. Robert E. Woodward.

2 C. stale bread crumbs 1% CG. butter - New England t salt 2 T. grape juice ¥ t cinnamon 16 C. chopped figs Plum Pudding % t nutmeg % C. raisins % t..cloves % G. candied cherries % C. het milk % C. citron 2 eggs % C, currants 44 CG. sugar % C. chopped pecans

Mix bread crumbs with salt and spices, add hot milk and let stand until cool. Beat egos, and add sugar and butter. Mix well, add bread erumbs with milk and grape juice. Add fruits and nuts, Pour into covered mold and steam 6 hours. Serve with hard sauce.

Hard Sauce

8 T. butter 1 T. boiling water 1 C. powdered sugar % t vanilla % t. lemon flavoring

Cream butter and sugar until light. Add boil- ing water, beating constantly. Add flavoring and coal on ice. Nell Dooley.