Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/100

   2 6. flour 1 C. milk 4 t. baking powder 3 G. erushed fruit 1 t. salt % GC. grated pecans 5 T. shortening ugar 4% C. broken pecans

Mix and sift dry ingredients. Cut in shorten- ing and add milk gradually. Add grated pecans. Divide dough in half and pat out in 2 circular pieces of equal size. Place 1 piece in pan, dot with butter and place the other on top. Bake. Split the cake, butter, and place on it a liberal layer of crushed sweetened fruit and broken pecans. Put other half on top and cover with fruit. Serve with whipped cream.

Mrs. J. H. Daniel.

2 C. flour 4 T. butter 2 T. sugar lL egg % t. salt % C,. milk 4 t. baking powder 4% C. chopped pecans

Mix and sift dry ingredients, Cut in butter. Add well beaten egg mixed with milk, and pecans, Drop from tablespoon on baking sheet and bake.

Antta Knabe,

2 C. flour 2 T. sugar 4 t. baking powder 2 T. shortening % t. salt ¥% C. milk

Tap Mixture

2 T. flour 1 T. cinnamon 4 T. sugar 4 T. shortening % C, chopped pecans

Mix and sift dry ingredients, Add melted short- ening and enough milk to make a very stiff batter. Spread 1% inch thick in greased’ pan. Then combine dry ingredients for top mixture, rub in shortening, and spread over coffee cake. Sprinkle chopped pecans on top and bake Y% hour in moderate oven,

Mrs. Raymond Huber.