Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/397



1 pt. miik 1 qt. strained tomatoes Tomato Bisque 2 T. butter Lt salt with Cheese 3 T. flour 1 C. grated cheese 42 G. grated pecans

Heat milk. Blend butter and flour. Add hot milk slowly and stir smooth. Stir strained toma- toes into this. Add salt. Just before serving, add cheese and pecans. When serving, add a teaspoon of whipped cream to each plate.

4 potatoes 1 t. salt Cream of 1 onion 26, milk Potato Soup 2 T. butter 4% C. grated pecans 2 T. flour 1 t. chopped parsley

Boil potatoes with onion until soft. Remove onion, mash potatoes, add butter, flour, and galt. Add milk to 2 C. of the potato water, bring to boil- ing point, add potatoes and let come to a boil. Remove from fire and add nuts. Place a little parsley in each soup plate, pour in soup and serve. F. Brewster.

1 pt. milk 2 ©. spinach water Cream of 3 T. butter 1 t. salt Spinach Soup 4 'T. flour ; 1 C. whipped cream 1 C. spinach % grated pecans

Heat milk, blend with butter and flour, and cook until it thickens. Add strained spinach with © water, and seasoning, Bring to a boil. Just before serving, stir in the whipped cream and pecans.