Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/339



1 T. gelatine 1 bunch fresh mint leaves % C. eold water 1 pt. lemon jelly 1 C. boiling water 1 G. cooked peas 1% C. lemon juice % ©. chopped pimentos ¥% C,. sugar %% CG. chopped pecans

Soak gelatine in cold water for 5 minutes. Dis- solve in boiling water, and add lemon juice and sugar. Let mint leaves stand in warm jelly until it is well flavored. Add a little green vegetable coloring if desired. Cool, and when almost on the point of congealing, add peas, pimento, and pecans. Turn into molds, and when ready to serve, turn onto crisp lettuce leaves and garnish with watercress and cheese balls. Mrs. E. W. Williams.

2 oranges y% ©. chopped pecans i banana 4% pkg. cherry Jello Lettuce leaves

Cut oranges in half. Take out centers and cut fine. Add bananas and pecans. Prepare Jello. When cold, add to mixture and fill orange cups. Chill and serve on lettuce leaves. Mrs. E. Fulton.

1 pkg. lemon Jello 1 C. finely chopped pecans 1 G. finely chopped cabbage 14 C. stuffed olives 1 ©. finely chopped celery Lettuce Mayonnaise

Prepare Jello, When cool, add remaining ingre- dients. Mix well and pour into mold. Place in refrigerator. When ready to serye, remove from mold, and cut into required portions. Serve on lettuce leaves with mayonnaise. Hilda A. Kissner.