Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/389



3 lb, rhubarb 2 oranges Rhubarb and 3 Ib. sugar 1 small can grated pineapple Pineapple 1 C chopped pecans

Cook rhubarb until tender, and add sugar. After it has boiled, add oranges that have been run through the food chopper—rind and pulp— and pineapple. Cook 10 minutes, add pecans, and cook 10 minutes longer. Mrs. A. Ariel Malsbary.

4 apples 2 T. lemon juice % C. grated pecans i t. cinnamon % C. sugar 4% t. nutmeg Powdered sugar

Pare apples and cut in eighths or rings, Dip in grated pecans, sprinkle with sugar, lemon juice and spice. Dip in following batter, cook in deep fat, and sprinkle with powdered sugar.

1 ©. flour % C. milk % t. salt 2 eggs 1 T. butter

Mix dry ingredients, add milk, beaten egg yolks and butter. Fold in stiffly beaten egg whites. Mrs. N. W. Voigt.

3 bananas 4% t. salt % ©. grated pecans % OC. milk 1 C. pastry flour 1 t. lemon juice 13% t. baking powder 1 ege T, sugar

Mash bananas, add nuts, flour sifted with bak- ing powder, sugar, and salt, milk, lemon juice, and beaten egg. Beat well, drop by spoonfuls into deep fat, drain on paper, and sprinkle with pow- dered sugar. Mrs. Charles E. Ford.