Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/387



1 th. figs Juice of 2 oranges Preserved Figs 1 C. chopped pecans 4 T. sugar 2 +. lemon juice Marshmailows

Stuff figs with pecans. Brine lemon juice, orange juice, and sugar to a boil, Place figs in syrup and cook until figs are soft and syrup thick. Cut marshmallows over figs after putting in serv- ing dish. Ella Mathews.

3 lbs. chopped plums 1 Ib. chopped pecans Plum Jam 3 Ibs. sugar 1 Ib. seeded raisins 3 oranges Juice of 2 lemons Combine ingredients and cook until the mixture jells. Sarah L. Callaway.

1 grapefruit Water Prince of 1 orange Sugar Wales 1 lemon 1 CG. chopped pecans Marmalade

Put fruit through food chopper, cover with water, and let stand over night. Cook 20 min- utes, let cool, and stand over night again. Add i C. sugar to each cup of fruit, cook 30 minutes, add pecans, and cook 5 minutes. Mrs. L. E. Haymaker.

1 Ib. prunes 114% C. sugar Prone 2 C. warm water | % CG. chopped pecans Conserve i orange, grated rind and juice

Soak prunes in 2 C. warm water over night. Remove seeds and cut prunes in small pieces. Add orange, sugar, and water from the prunes, and boil until quite thick. Add nuts and boil 5 min- utes more. Mrs. Leola Bullivant.