Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/393



% C. cream of wheat % C. raisins Cream of 4 Q. boiling water % C. chopped pecans Wheat Add boiling water and raisins to the cream of wheat. Cook in double boiler about 20 minutes. Add pecans and serve with cream and sugar. Mrs. Minnie Holmes.

A slices bread 4 t, sugar Coffee Cake 4 T. grated pecans Toast

Toast thin slices of bread on one side. Butter the other side, sprinkle with sugar and pecans and put back-.in oven to toast nuts. Mrs. E. M. Drake.

8 lemons ; 44 ©, raisins Mincemeat 4 apples 1 C. chopped pecans 2 CG. currants 1% ©. sugar 1 +. spice

Cook lemon peel in 2 waters until tender. Mash through a sieve. Chop apples, mix with the lemon pulp and juice, and add currants, raisins, pecans, sugar, and spice. Mix well and store in jars. Mrs. S. P. Velter.

1% C. water 134 C. sugar Pecan Powder 2 ©, chopped pecans

Put water in pan, add sugar and stir until dis- solved. Add pecans and cook without stirring until it turns caramel color. Turn out on an oiled glab to cool. When cold, grind to a coarse powder. Keep in glass jars and use for desserts. Mrs. McIntyre.