Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/399



I pt. spinach 1 C. milk Spinach Soup 1 chopped potato 1 t. salt 1 minced onion 1 T. flour 1 T. rice % C. grated pecans

Shred spinach, add potato, onion, rice, and water, and cook until well done. Add milk and salt, thicken with flour, and stir in pecans just before removing from fire. Agnes Volentine.

1 C. grated pecans 16. salt Tomato Soup 1 minced onion sugar 1 pt. strained tomatoes 1 pt. hot water 1 T. flour

Cover pecans with water and simmer 1 hour. Combine tomatoes, onion, salt, sugar and hot water and cook in another utensil. Strain the nut liquid into the tomato mixture and thicken with flour. Odessa Williamson.

1 pt. strained tomatoes 1 t. sugar Tomato Bisque 2 T. butter % t. baking soda 2 T. minute tapioca 1% pts. hot milk or cream 1 t. salt % C. grated pecans

To the tomatoes add butter, tapioca, salt, sugar, and soda. Cook 15 minutes in a double boiler. When ready to serve, stir the hot soup gradually into milk or cream which has been heated to the boiling point.

i pt. peas 1 T. flour Cream of 1 pt. milk 1 t. salt Pea Soup 1 T. butter 1% C. grated pecans

Boi] peas; when soft, press through a colander. Heat milk in double boiler. Melt butter, add flour, and combine with hot milk. When thick, add strained peas and pecans. Mrs. S. M. Mosby.