Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/329



2 C, diced celery 1 €. chopped pecans 6 chopped radishes 2 diced hard cooked eggs 6 chopped olives Mayonnaise

Cooked beets

Blend ingredients well. Arrange in mounds in nests of head lettuce. Pour over each portion 1 T. dressing and garnish with grated egg yolk and beet. Mrs. Harold R. Peterson.

1 C. eold potatoes, eubed 1 GC. chopped peeans 1 ¢. chopped celery. Cream salad dressing 4 hard cocked eggs % t. salt 4% t paprika

Combine potatoes, celery, egg whites cut in strips, pecans, salad dressing, salt, and paprika. Place on a round platter, garnish with a wreath of small, crisp head lettuce leaves, and sift hard boiled egg yolks on top of the mound. Mispah Yankie.

1 pt. cranberries 1 T. gelatine 1 CG. sugar % C. cold water 1 CG. water 1% GC. diced celery 2 C, chopped pecans

Cook cranberries with sugar and water until the berries are soft. Press the juice through a sieve. Soften gelatine in 14 C. cold water and add to the hot cranberry juice, and stir until gelatine is dissolyed. Pour a layer into a mold and when it is firm add a layer of celery and nuts. Repeat, having the last layer of jelly. When cold, cut in squares and serve with mayonnaise, Garnish with seeded Malaga grapes and crisp lettuce. Mrs. Glen F. Stewart.