Pecan Cakes
3 T. flour i C. sugar Water 4% C. chapped pecans % C. butter 2 bananas
Mix enough water with the flour to make a soft dough. Cook in an iron or steel skillet, stirring constantly until the dough is all on the spoon in the shape of a ball. Cream the butter and sugar and work into the paste. Add pecans, and mashed bananas. Spread.
i% ©. sugar 3 egg whites
% OC. water 1 C. chopped pecans 12 marshmallows Y% t. almond extract
Boil sugar and water until it spins a long thread. Add cut marshmallows and let stand until marshmallows dissolve. Beat syrup into stiffly beaten egg whites. Add pecans and almond extract.
1 ege white 4% ©. grated pineapple 2 €. eonfectioner’s sugar % C. chopped pecans
Add sugar gradually. to unbeaten egg white. Add pineapple and chopped pecans and beat until mixture is of the right consistency to spread. {{right|Mrs Lillian Ross.
% C. grated pecans 14% C. confectioner’s sugar 2 T. orange juice i T. grated orange rind 1 egg yolk 1 T. lemon juice
Mix pecans with orange juice and let stand a few minutes. Beat the egg yolk until light and creamy. Add sugar, orange rind, lemon juice, and first mixture. Beat until frosting is stiff enough to spread.
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