Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/261



2 C, cooked celery 2 T. flour Creamed 44 ©, chopped pecans 1 ©. milk Celery in 2 T. butter % t. salt Croustades % t. paprika

Drain cooked eelery and combine with white sauce and pecans. Serve in croustades made by cutting stale bread into cubes and removing a square piece from center of each to form a case. Spread cases with melted butter and brown in a moderate oven. Garnish with parsley and pimento cut in fancy shapes. Mrs. F. N. Cossman.

2 T. butter 1 t. salt Diced Potatoes 1 T. flour I C. tomato soup with Tomato 1G. milk 3% ©. chopped pecans Sauce 38 C. grated cheese & C. diced cooked potatoes

Make white sauce of flour, butter, salt, and milk. Add grated cheese, remove from heat, add tomato soup and nuts. Pour over hot diced potatoes. Garnish with parsley. F. Brewster.

2 T, butter 1 ©, chopped pecans Cheese 1 t. flour 3 eggs Souffle % CG. milk % t. salt 1 ©. grated cheese 1 t. paprika

Melt butter in saucepan, add flour, and stir until smooth. Add milk, cheese, nuts, egg yolks, salt and paprika. Cook 3 minutes, stirring constantly. Let cool, fold in stiffly beaten egg whites. Pour in buttered baking dish, set in pan of water, and bake 20 minutes. Mrs. L. L. Kerns.