ICE CREAM COOKBOOK
1    Egg white
1/3 c  Sugar
1/2 ts Vanilla
1/3 c  Chopped pecans
3    Soda crackers -- crushed

Beat the egg white in a mixing bowl until soft peaks form. Add the sugar
and vanilla gradually until stiff peaks form. Stir in the pecans and
crackers. Spread a rounded teaspoonful of the mixture on the bottom and
sides of 6 well-buttered muffin cups. Bake at 325F for 25 to 30 minutes
until light golden brown. Cool about 5 minutes. To remove from the cups,
carefully loosen the edges with a paring knife.

These cups, when cooled, can be filled with any combination of ice cream,
syrup, or fresh fruit, etc.