Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/251



6 sweet potatoes 1 C. corn syrup Candied. 3 T. butter % C, chopped pecans Sweet Potatoes

Cook the potatoes in salted water and cut in halves lengthwise. Lay in buttered baking dish, spread with butter, and pour the corn syrup over them. Sprinkle with chopped pecans and bake, basting often. Mrs. Floyd J. Kingdon.

4 ©, canned tomatoes 1 GC. chopped pecans Breaded 1 ©. bread crumbs Ee % melted butter Tomatoes

Put layer of salted tomatoes in buttered baking dish alternately with layers of pecans and but- tered bread crumbs, topping with the bread erumbs. Bake 20 minutes. Mrs. Wm. Duncanson.

2 CG. chopped celery 2 eges Celery and 1 CG. bread crumbs Milk or celery stock Potatoes in 1 C. mashed potatoes 1 G. chopped pecans Ramekins 1 t. salt 2 T. chopped parsley

Cook celery and drain. Add bread crumbs, mashed potatoes, beaten eggs, pecans and season- ing to celery. Add sufficient miik or liquid from celery to moisten. Bake in buttered ramekins. Mrs. H. E. Wieand.

1 C. minced celery 1 T. melted butter Celery Patties 4% C, grated carrots 1 egg 1 G. bread crumbs 1 t. salt 4 T. flour 1 GC. grated pecans

Combine ingredients, having egg well beaten. Form into smell cakes and brown in buttered pan in hot oven. Serve with a cream parsley sauce. Mrs. C. S. Justice.