Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/145



3% C, butter 2 t. ginger Raisin

% C. molasses wy t, einnamon Gingerbread 3% C. sugar 1 t. soda’

2 eggs 4 C. sour milk

8 C. flour % C, raisins

1 t. salt 4% C. chopped pecans

Cream butter, molasses, and sugar. Add well beaten eges. Mix and sift dry ingredients. Dis- solve soda in sour milk and add alternately with the dry ingredients to the first mixture. Add raisins and pecans and bake in slow oven 45 min- utes, May be cut in squares while warm and served with whipped cream or hard sauce. Mrs. Frederick W. Gerting.

% €, butter 2 t. baking powder Raisin Graham 1 C. sugar 16 t. salt Cracker Cake 3 eggs % C. chopped raisins

% C, milk % C. chopped pecans

26 crushed graham crackers 1 ft. vanilla

Cream butter and sugar, and add well beaten egg yolks. Mix and sift dry ingredients and add alternately with the milk. Add vanilla, nuts, raisins; beat well, and fold in stiffly beaten egg whites. Bake in moderate oven. Mrs. F. O. Sharkey.

1% CG. butter 1 egg yolk Sonnental

44 C, sugar 1% C. flour Cake Lt t. lemon

Cream butter and sugar, add egg yolk, flour, and Jemon. Let stand 1% hour. Roll out and cut into 3 layers the size of the cake tin. Bake,

Filling 1 ©, grated pecans Rind and juice of 1 lemon 1 C. coffee Sugar

Mix ingredients and spread on cake, adding sugar until proper consistency is obtained. Let stand 4 days before using. Mrs. Alice Menel.