Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/102

   % C. sugar _ 2 t. baking powder 2 T. shortening % t. salt 2 eggs 44 C, water 1% ©. pastry flour Flavoring

Top Minteure

2 t. cornstarch % OC. sugar 1 T. cold water 1 T. eimnamon ¥, ©. boiling water 1 C. chopped pecans

Cream sugar and shortening and add wel! beaten eggs. Mix and sift dry ingredients and add alternately with the water. Add flavoring, pour out 1 inch thick into buttered pans. When baked, cover with the top mixture made by dissolv- ing the cornstarch in cold water, then adding the boiling water, sugar, cinnamon and chopped pecans. Return to oven and brown,

Elizabeth Abney.

2 sq. chocolate 3 T. butter 1 ©, sour milk % +t, vanilla 2 eggs 1% C. flour 1 ©. sugar i t. soda 1 CG. grated pecans

Mix the chocolate, 44 C. Milk, and egg yolks in the top of a double boiler. Cook until thiek and smooth. Take from fire, add sugar, butter, and vanilla. Add flour alternately with the remaining i4 C. milk in which the soda has been dissolved. Add pecans and stiffly beaten egg whites. Bake.

Mrs. Wm. M. Jones.

214 C. flour 1% C. milk Set: baking powder 1 egg % t. salt 2 T. melted butter 14 GC. cooked rice 1g ©. grated pecans

Mix and sift dry ingredients. Cut in rice, add well beaten egg, milk, melted butter, and pecans. Cook on hot griddle.