Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/337



1 'T. gelatine 1% C. celery Jeilied Celery 3 T. cold water 1 ©. chopped pecans Salad 1. mayonnaise dressing Lettuce 1% ©, heavy cream Paprika

Soak gelatine in cold water. Dissolve over hot water. Add slowly to mayonnaise, and beat until well mixed. Fold in stiffly beaten cream, finely cut celery, and pecans. Season to taste. Turn into individual molds and chill, When ready to serve, turn out in nests of lettuce leaves and garnish with whole pecans and paprika. Margie Thompson.

4 bananas % C, chopped pecans Log Cabin ’ Orange juice 1 C.. red cherries Salad 1% C. chopped raisins 1 C, mayonnaise

Pee] and cut bananas in quarters. Divide in half lengths and soak in orange juice for half an hour. Place lettuce leaves on salad plates, arrange pananas log cabin style. Fill centers with the mixture of raisins, pecans, and cherries. Top with mayonnaise, and decorate with strawberries. Mrs. J. W. Brown.

% pke. gelatine 46 CG. chopped peeans Jellied Egg 1 T. cold water % G. chopped pickled onions Salad 4% C. hot water 2 'T. lemon juice

8 chopped hard cooked eggs % t. salt % ean chopped pimento % t. paprika 1 chopped sweet pickle 1g ©. mayonnaise Soak gelatine in cold water, add boiling water. Add eggs, pecans, pickles, pimento, onions, lemon juice, and seasoning. Let stand until cool. Stir in mayonnaise and chill. Serve on lettuce leaves. Mrs. Wm. H. Osborne.