Pecan Recipes (continued) 
Nut Stuffing 
14to 1 cup chopped nuts (blanched 3 tablespoons melted butter or other fat. 
almonds, pecans, walnuts, or cooked 21/4 cups soft bread crumbs. 
chestnuts). 1/, teaspoon salt. 
1 tablespoon finely chopped onion. VQ teaspoon pepper. 
2 or 3 sprigs parsley, chopped. Savory seasoning, if desired. 
14 cup cut celery. 
Cook the onion, parsley, and celery in the fat for a few minutes, add the bread crumbs 
and seasonings, and stir until well mixed and hot. Add the nuts just before stuffing the fowl. 
One-half of this recipe will stuff about six chops 
Quick Nut Bread 
1 cup pecans, Persian walnuts, or 14, cup brown sugar. 
hickory nuts, cut. lcup milk. 
2 cups sifted flour. 1 egg, beaten. 
1 tablespoon baking powder. 2 tablespoons melted butter or other fat. 
1/, teaspoon salt. 
Place the cut nuts in boiling water for a few minutes, and drain. Sift together the dry 
ingredients. Add the milk and egg, and stir until just moistened. Then stir in the fat, add the 
nuts, and pour into a well-greased bread pan. Bake in a moderate oven (350° F.) for about 
1 hour, or until lightly browned. 
Refrigerator Nut Cookies 
1 cup nuts, finely chopped. 1 teaspoon vanilla. 
14, cup butter or other fat. 2 cups sifted flour. 
1 cup brown sugar. 2 teaspoons baking powder. 
1 egg, beaten. 1/4, teaspoon salt. 
Cream the fat and sugar and add the egg and the vanilla. Sift the dry ingredients together, 
add the nuts, and combine with the first mixture. Stir until blended. Chill and then form 
into a roll of the desired size. Roll in wax paper and chill thoroughly. When solid, cut cross- 
wise in thin slices with a sharp knife. Bake for about 10 to 15 minutes, or until lightly 
browned, in a moderate oven (350°-375° F.). Allow the cookies to become crisp on the baking 
sheet. 
V ariation.—To the above recipe, add two squares of melted chocolate with the beaten egg 
and vanilla to the creamed fat and sugar. Replace the cup of brown sugar with a scant cup 
of white sugar. 
Nut Short Bread 
114, cups nuts, chopped. 31/4 cups sifted flour. 
1 cup butter or other fat. 1/, teaspoon salt. 
1/, cup sugar. 
Mix and bake in the same way as the refrigerator nut cookies. 
Nuts may be added to almost any candy recipe, or they may be used for decorating 
candies. 
Nut Brittle 
2 cups nuts. 1/, teaspoon soda. 
2 cups granulated sugar. 1 teaspoon vanilla. 
1/; teaspoon salt. 
Heat the sugar gradually in a frying pan. Stir constantly with the bowl of the spoon 
until a golden sirup is formed. Remove from the fire and stir in quickly the salt, soda and 
vanilla. Pour the sirup over a layer of nuts in a greased pan. When cold, crack into small 
pieces. 
Glace Nuts 
11/4, cups nuts salted 1/, teaspoon cream of tartar. 
or unsalted. 1 cup hot water. 
2 cups sugar. 14 teaspoon salt. 
Mix the sugar, cream of tartar, hot water, and salt in a small saucepan and place over a hot 
fire. Stir until the sugar has dissolved. Let the sirup boil until it reaches a temperature of 293° 
F., or the hard-crack stage. Remove from the fire at once and place in a pan of hot water while 
dipping the nuts. Hold nuts separately with tweezers or on a long pin, and dip in the sirup 
to cover. Place dipped nuts on waxed paper to dry. Reheat the sirup carefully if it becomes 
too thick. 
Page Seventeen 
