Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/391



2 C. cocked cereal 1 t. baking powder Cereal 2 eges 2 'T. flour Fritters 1 t. salt % CG. milk 3% C. chopped pecans Flour

Beat egg yolks, add milk, and combine with cereal, Beat until smooth, add salt and nuts. Sift baking powder with 2 T. flour and add to mixture. Fold in stiffly beaten egg whites and flour suffi- cient to make drop batter. Cook in deep fat. Marie Eulalie Moran.

t CG. corn 1 t. salt Corn Fritters 1 C6, milk 2% C. flour 1 ege 2 +t. baking powder 2 T. sugar 1 C. chopped pecans

Combine ingredients, beat well, and drop by spoonfuls in deep fat. Serve with maple syrup. Mrs. Herbert N. Cook.

2 C. dried prunes 2 t. baking powder Prune Fritters 1 egg ’ C. flour % C. milk % t. soda % tt salt 4 T. butter “% ©. chopped pecans

Wash prunes in boiling water. Soak over night in cold water. Remove stones and cut in quar- ters. Beat the egg, add milk, salt, flour sifted with soda and baking powder, melted butter, and fold in prunes and pecans. Pour in buttered pan to depth of % inch, Bake. Brush top with melted butter, sprinkle with powdered sugar, cut into squares, and serve hot. Mrs. Wm. M. Jones.

4 slices bread % tb. cream cheese : Cheese Teast % C. grated pecans

Slice cheese thinly and place on slices of bread. Sprinkle with nuis, put in a hot oven, and toast. Serve hot. Mrs. Nira Woods.