Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/123



Fold sifted sugar in with a knife, t T. at a time, and flour (4 times sifted) in the same manner. Add flavoring, and floured nuts, and cherries. 1 or 114 T. water added to mixture gives better texture. Bake in ungreased tins 60 to 80 minutes, inereasing heat at last quarter. Turn upside down and cool.

Charline Woods.

i C. sugar 2 C. flour Barona Cake 14% C. butter 2 +t. baking powder 3 eggs 1 t nutmeg 4% ©. milk or cold coffee 1 t, cinnamon 1 C. orange marmalade % t, allspice + C. chopped pecans % t. mace i C. raisins 1 t. vanilla or rind of 1 lemon

Cream butter and sugar. Add well beaten eggs, milk, marmalade, pecans, raisins, mixed and sifted dry ingredients, and flavoring. Bake in a moderate oven 35 to 40 minutes.

Mrs. Francis C. Williams.

2 ¢, flour 2 t. ground chocolate or Chocolate 1 C. sugar cocoa ate 1 t. baking powder 1 C. sour milk i +t. salt 46 t. soda 44 t, cinnamon 1 egg % t. nutmeg % ©, chopped dates or % t. mace raisins 144 ©. chopped pecans 1 T. butter

Mix and sift the first eight ingredients. Add soda dissolved in sour milk, beaten egg, fruit, pecans, and melted butter. Beat well. Bake in moderate oven one hour. After taking from oven brush over with meited butter.

Mrs. Geo. W. Gilbert.