Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/341



% T. gelatine % ean sliced pineapple Pineapple and 1 T. cold water % small bottle maraschino Cherry Salad % C. hot water cherries Juice of I lemon % grapefruit Juice of pineapple 4% C. chopped celery and cherries % C. chopped pecans

Soak gelatine in cold water 5 minutes. Add hot water and fruit juice. Cool slightly, add chopped fruit, celery, and pecans. Mold. Mrs. W. C. McCoy.

3 peaches 4 T. crushed ice Patrician 3 plums 4 T. powdered sugar Fruit 1 pear 4 T. currant juice Cocktail % €. chopped pecans 4 T. raspberry juice

Peel, seed, and cut peaches in quarters, Peel, seed and cut plums in halves. Add pears, peeled, cored, and eut in cubes, and pecans. Chill thor- oughly and serve in shallow glasses with 1 T. crushed ice, 1 T. powdered sugar, 1 T. currant juice, and 1 T. raspberry juice in each glass. Mrs. Jean Grief.

1 t, gelatine. 1%. salt Shamrock 1 T. cold water 44 ©. grated pecans Salad 4% Ib. pimento cheese 2 green peppers 5 T. cream Lettuce

Soften gelatine in cold water and dissolve over hot water. Add this to the cheese which has been rubbed through a grater and made smooth and moist with cream. Add pecans. Stuff peppers with the mixture and place on ice. When cold, slice in thin rings and arrange on a bed of crisp lettuce, Serve with French dressing and place a pecan half on each ring. Mrs. J. Gemeinhardt.