Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/67



1c. milk % t. salt Christmas 1 yeast cake yy C, shredded citron Bread

2 T,. water 4% C. currants

2 o flour 144 ©. seedless raisins

% C. shortening y% ©. chopped pecans

4 crushed cardamon seeds Scald milk. When lukewarm, add yeast cake dissolved in 2 T. warm water and flour. Let rise % hour. Add shortening, salt, fruit, pecans, and cardamon seeds, and knead, Shape into a loaf and let rise until double in bulk. Bake. Josephine Hermann.

4% C. milk 1 egg Fruit Bread % C. sugar 4 t. salt 14 yeast cake ¥% +. cloves, cinnamon and 2 T. water mace, mixed 1% C. flour % G. mixed fruit (raisins, 8 T. butter citron, currants)

4 €. chopped pecans

Sceald milk. When lukewarm, add 42 T. of sugar: and yeast cake dissolved in 2 T. warm water. Add 34, C. flour. Beat well. Let rise. Add butter and remainder of sugar creamed together, well beaten egg, reniainder of flour mixed and sifted with salt and spices, fruit, and pecans. Knead and set to rise until mixture has doubled in bulk. Bake. Emma Kahl.

% yeast cake 1c milk Graham Bread % C. white flour % C. chopped raisins

% C. graham flour En Gc. erated pecans

% t salt. but

Dissolve yeast cake in vA C. ale whidl has been scalded and cooled to Iukewarm, Add flour, to which salt has been added, alternately with remainder of milk, using not more than 4 C flour atatime. Put raisins through food chopper and pecans through nut grater and add to mix- ture. Add melted butter and knead well on board. Make into loaf and let rise until double in bulk and bake. Elizabeth Abney.