Directions

1. Melt morsels over hot water, remove from water and stir in milk and vanilla.
2. Add chopped pecans and mix well.
3. Chill until firm enough to handle.
4. Form into 12 inch roll on wax paper.
5. Roll tightly in wax paper to shape evenly.
6. Unroll and mark surface length with tines of fork.
7. Brush with egg white.
8. Press pecan halves into roll to completely cover surface.
9. Wrap in wax paper and chill.
10. Cut in half inch slices with sharp knife.
11. Makes about two dozen slices.

Arlene Goodkey
Fort St. John Lioness Club 5th Anniversary Cook Book (1986)
Fort St. John North Peace Museum Collection 2014.174.002