utilization of the Pecan 211 



mix all together ; put in a bowl and set on ice. This is better if made 

 several hours before serving. 



Pecan Cha/t^lotte: One pint of cream, ^ box of gelatine, % cup 

 powdered sugar, % cup pecan kernels, finely chopped. Cover the 

 gelatine with % cup of cold water and soak until soft, then dissolve 

 over hot water. Whip the cream and sprinkle over it the sugar. 

 Add 4 tablespoons of milk to the dissolved gelatin and strain into 

 the whipped cream. Add the nuts, mixing it lightly. Stand the bowl 

 in a pan of ice w^ater and stir carefully from bottom and sides 

 until the mixture begins to thicken, then turn at once into a mold 

 lined with lady fingers, and stand in a cool place to harden. 



Nougat Ice-Cream: Three cups of milk, 1 cup sugar, yolks of 5 

 eggs, pinch of salt, 1% cups of heavy cream, w^hites 5 eggs, l^ cup 

 each of pecans, filberts, and almond kernels, 1 teaspoon each of 

 almond and vanilla flavoring. Make custard of first four ingredients ; 

 strain and cool. Add heavy cream beaten stiff, whites of eggs beaten 

 stiff, nut meats finely chopped, flavoring ; then freeze. 



Pecan Ice-Creani: Make plain ice-cream by any desired recipe. 

 When partly frozen, stir in 1 cup of finely chopped pecans to every 

 quart of ice-cream. Be sure that none of the shell or dividing tissue 

 adheres to the nut pieces. 



COOKIES 



PecQjfi Cookies, No. 1: One cup of brown sugar, % cup strained 

 honey, % cup butter, 2 eggs, ^2 cup of milk, Y2 pound good pecans 

 ground fine, 1 teaspoon vanilla, 1 teaspoon baking-powder, and 

 enough flour to make a dough soft enough to handle. Cream the 

 butter and sugar together, add the eggs one at a time, mix well 

 and add the honey and vanilla extract, then add the nuts and 

 milk and the baking-powder sifted into 1 cup of flour. Add enough 

 flour to make dough that can be rolled out. Chill and cut into 

 diamond shapes. Bake in brisk oven. The cookies will be better 

 when kept a few days. 



Pecan Cookies, No. 2: Beat 4 eggs very light, add % cup of sugar 

 and beat again. Sift about 2 cups of flour with % teaspoon each of 

 salt and baking-powder. Mix l^/^ cups of chopped pecans with the 

 flour mixture and stir into the eggs and sugar. Drop by teaspoonfuls 

 on greased and floured pans. Place % pecan on each and bake 

 slowly. 



Oatmeal-Pecan Cookies, No. 3: Two cups of oatmeal, 2 cups of 



