Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/307



1 small can shredded 1 ©. sugar Pineapple pineapple w% t. salt Meringue Pie 3 'T. cornstarch 2 ege yolks 4 C. water 1 'T. Griseo tI lemon, rind and juice 4% C. pecans

Put pineapple in double boiler. Mix cornstarch with water. Add to pineapple and stir until thick. Add grated lemon rind, sugar, and salt. Cover, cook 15 minutes. Beat erg yolks light, add to pine- apple. Add Crisco and lemon juice. Cook about 2 minutes longer. Coal. Turn into baked shell, cover with

Meringue

Chill 2 egg whites. Beat until dry and stiff. Beat in 4 T. sugar. Spread over pie. Return to oven to brown.

£G ino sugar 1% ©. eooked pumpkin Pumpkin Pie wm t. 3 eges 1 t, coger 244 G : milk 1 t. cinnamon % C. grated pecans 1 T. melted butter

Mix sugar, salt, and spice. Add pumpkin, eggs, milk, pecans, and butter. Pour into an uncooked pastry shell and bake slowly 1 hour. Sadie G. Ragsdale.

% C. raisins % egg Fruit Pie % C. water % t. flour % C. sugar 1 C. chopped pineapple % C. chopped pecans

Cook raisins in water until tender. Add other ingredients, stirring carefully until the mixture is thoroughly cooked through. Pour in a pastry shell, cover with top crust, and bake. Mrs. Frank P. Davis.