Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/299



4 apples % C. pecans Apple and % C. water Grated rind of 1 lemen Raisin Pie 4% C. sugar 1 T. lemon juice 1 C. raisins i t. butter Cut apples into eighths, and cook with water and sugar until transparent. Drain, add raisins, pecans, lemon, and butter. Bake in a pastry shell with strips of pastry across the top. Mary Lemos.

1 eg¢e 2 T, butter Butterscotch 1 C. brown sugar y% t salt Pie 3 T. fleur 4 t. vanilla 1 C. milk 1 GC. chopped pecans 3 T. water Powdered sugar

Combine egg yolk, sugar, flour, milk, water, butter, salt, and vanilla. Cook in double boiler until thick, Add pecans and pour in pie crust. Make meringue of egg white and powdered sugar and spread on top of pie. Brown in oven. Mrs. Paul Wagner.

1 C. buttermilk 1 +. cloves Buttermilk 1 ©. sugar 1 t. ecmnamon Pie 2 egg yolks 44 GC. vaisins 1 T. butter 4% ©. chopped pecans 1 T. lemon juice 2 T. flour

Combine ingredients and cook in double boiler until thick. Pour in baked crust, cover with meringue, and brown in oven.

Meringue

2 egg whites 2 T. sugar % t. vanilla

Add sugar and vanilla to stiffly beaten egg whites. Mrs. E. T. Boynton.