210 Pecan-Growing 



Prune-Celerp-Pecan Salad: A delicious fruit salad and an inex- 

 pensive one is made by soaking prunes overnight and then cutting 

 them into small pieces with the scissors and adding diced celery and 

 pecan kernels. Mix together with mayonnaise dressing. 



Pineapple-Pecan Salad: One can of sliced pineapple, % cup of 

 grated cheese, 1 cup chopped pecan kernels, 1 tablespoon chopped 

 parsley, French dressing. Divide sliced pineapple into individual 

 dishes, fill hole in center with grated cheese, cover with French 

 dressing, and sprinkle over with chopped nuts and parsley. 



Pecan Salad: Four tart apples peeled and cut into small dice; 2 

 cups celery chopped fine, 2 cups pecan kernels; mix and pour over 

 the mixture dressing made as follows : 1 cup of good vinegar, 1 

 tablespoon sugar, 1 tablespoon butter, pinch of salt and pepper to 

 taste, the yolks of 2 eggs. Put the vinegar in saucepan with % cup 

 of water, add the butter and sugar, beat the yolks well and stir in 

 quickly, removing from the fire before they curdle, and pour hot 

 over the salad. Serve cold. 



Pecwru Cheese Balls: Grate or pass through a food cutter remnants 

 of cheese ; if dry, moisten with melted butter or cream. Mix with 

 an equal quantity of finely chopped pecan kernels and half quantity 

 of chopped candied cherries. Mold into balls, press whole nut meat 

 on top. Serve in nest of lettuce leaves with salad dressing. 



Pecan and Grapefruit Salad: Two large grapefruit, peeled and 

 cut in quarters, 1 cup pecan kernels. Serve grapefruit and nuts 

 on lettuce leaves with mayonnaise dressing. Garnish with Malaga 

 grapes. 



Baked Apples ivith Pecans: Take 6 large apples, 1% cups of pecan 

 kernels, and 1 tablespoon sugar for each apple. Chop the pecans fine 

 and add to the sugar. Core apples, fill the cavities with the sugar 

 and kernels, and place them in a dripping pan not too close. Pour 

 a cup of boiling water into the pan and bake in a quick oven untO 

 the apples are tender but not broken. 



DESSERTS 



Prune Float: One pound of French prunes well cooked. Remove 

 pits and add 1 pint of cream whipped stiff and % cup of pecan 

 kernels chopped fine. Keep in a cool place until ready to serve. 



Marshmallow-Pecan Cream: Cut up % pound of marshmallows ; 

 whip 1 cup of thick sweet cream ; chop 1 cup of pecan kernels and 



