utilization of the Pecan 209 



Mold in cylinders, roll in egg batter, then in dry bread cnunbs, 

 and fry in deep fat. Serve with tomato sauce or lemon juice. 



Pecan Souffle: Boil 1 pint of soft bread crumbs with 1 cup of 

 milk and stir until smooth; take vessel from fire and slowly 

 stir in 1 cupful of finely chopped pecan kernels, and season to taste 

 with salt and pepper; fold in the stiffly beaten w^hites of 5 eggs 

 and bake in a quick oven in the dish in which it is to be served. It 

 can be baked in twelve to fifteen minutes and must be served while 

 hot, or else it loses its lightness. It may be served as a substitute 

 for meats. 



Pecan Roast: Take cooked beans or peas, pass through a colander 

 to remove the skins, mix with an equal quantity of finely chopped 

 pecan kernels, and season to taste. Line an oiled baking dish with 

 half the mixture and spread on a dressing made as follows : Take 

 4 slices of zwieback, pour over them boiling water and cover ; lei 

 stand a few minutes ; then break them up with a fork, add a half 

 cup of sweet cream, and add salt and sage to taste. Cover the 

 dressing with the remainder of the nut mixture, pour over all % 

 cup of cream, and bake for II/2 hours. Serve in slices with cran- 

 berry sauce, and garnish with a sprig of green. 



SALADS 



Chicken Salad with Pecans: Marinate 2 cups of chicken cut in 

 small pieces, drain, add an equal amount of chopped celery and 1% 

 cups of chopped pecans, toss together with two forks, add mayonnaise 

 dressing to make sufliciently moist. Serve on crisp lettuce leaves and 

 garnish with fringed celery and stuffed olives. 



Lettuce-Pecam Salad: Scatter finely chopped pecan kernels thickly 

 over shredded lettuce and serve with French dressing. 



Apple-Pecan-Celery Salad: One cup of chopped apples, 1 cup of 

 celery, 1 cup of pecan kernels, 1 cup of raisins. Mix well and pour 

 over the salad dressing. 



Fi'uit-Pecan Salad: Soak 1 box of gelatin 5 minutes in cold water, 

 add 2 pints of boiling water and 2 cups of sugar, and set to cool. 

 In large salad dish have ready 1 can of pineapple, ^2 dozen oranges, 

 % dozen bananas and 1 pint of pecan kernels, all cut in small pieces. 

 When gelatin is cool, pour over fruit arranged in salad dish. Set 

 away to get firm. Grated coconut may be sprinkled over top if 

 desired. 



