Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/109



4 ©. flour 1 +. salt Butterscotch 8 t. baking powder 2 T. shortening Rolls 144 ©. milk Spread 2 T. butter 2 C. brown sugar

2 C. finely chopped pecans

Mix and sift the dry ingredients. Cut in shorten- ing, and add milk. Roll to 14 inch thickness. Spread melted butter over the dough, and cover with brown sugar and pecans. Roll same as jelly roll, eut in 114 inch slices, and place on end in a well-greased pan sprinkled with remainder of nuts and sugar. Bake.

Mrs. F. L. Furry.

2% OC. flour 5 T. shortening Raisin Rolls 1 T. sugar 1 egg 4 +t. baking powder 26 6. milk 1 t. salt Raisins Peeans

Mix and sift the dry ingredients. Cut in shortening. Add beaten egg and milk. Roll out thinly. Spread with butter, sprinkle with chopped pecans, chopped raisins, and sugar. Cut in 4 inch squares. Roll each up as for j elly roll, pressing edges together. Stand on end in pan and bake.

Helen Woodworth.

1 ege % t. salt Rice Watfiles % GC. hot cooked rice 1 t. baking powder

1 T. sugar 134 C. milk

2 C. flour 1 T. butter

% C. grated pecans

Beat egg, add rice, mixed and sifted dry ingredients, milk, melted butter, and pecans. Bake on ungreased electric waffle iron.

Mrs. A. S. Boyd.