Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/119



1% C. sugar — % t cream of tartar Almond % C. water Ve t. salt Sponge Cake 6 ogee 1 t. vanilla flour 1 t. almond

% C. chopped pecans

Boil sugar and water until it spins a thread (288° F.). Beat gradually into the stiffly beaten egg whites. When cool, fold in sifted dry ingre- dients, well beaten egg yolks, flavering, and pecans. Bake in a slow oven 1 hour. Annabel Libby.

6 ege whites 1 t. cream of tartar Angel Cake % C. fine gran. sugar 1 C. chopped pecans % C. four Vanilla

Beat egg whites until stiff, Mix and sift 5 times the sugar, flour, and cream of tartar. Fold in, and add pecans and flavoring. Bake in ungreased pan 50 to 60 minutes, increasing heat at last quarter. Invert pan and cool. Mrs. A. C. Chrisman.

% C. butter 1 C. flour Cake Squares 1% C. sugar. 1t baking powder

1 t. Ms y% 4 salt

4 eg: % +t, lemon extract

3 Ty milk % t. almond extract

-% CG, chopped pecans

’ Cream butter and 1%4 C. sugar. Add vanilla, egg yolks, milk, mixed and sifted dry ingredients, and lemon extract. Beat well. Spread this batter thinly in pan. Beat the egg whites until stiff, gradually add remaining sugar and almiond flavor- ing. Add chopped nuts and spread this mixture on top of batter. Sprinkle with sugar and bake 1% hour in moderate oven. Cool and cut in squares before removing from pan. Mrs. F. E. Hansen.