Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/68

   4% yeast cake % C. graham flour 1 T. sugar 1 C. white flour % C. milk 1% t. salt

% C. pecans grated Dissolve yeast and sugar in milk which has been scalded and cooled to lukewarm. Add sufficient flour, to which salt has been added, to make sponge. Let rise 14 hour or until bubbles form, Add remainder of flour and pecans and knead until light. Make into loaf and Iet rise until

double in bulk. Bake. A. V. Long. % C. milk 1 T. butter

% yeast cake % C. boiling water

% C. water 1 ©. uncooked oatmeal

2 C. flour ¥%C. stoned dates or y% t. salt prunes (cooked and chop- % C. molasses ped) or seeded raisins

144 C€. chopped pecans

Scald milk. When lukewarm, add yeast cake dissolved in 14, C. lukewarm water, flour sifted with salt, molasses, and melted butter. Pour boiling water over oatmeal. When cool, add to first mixture. Add chopped fruit, and pecans. Knead and let rise until double in bulk. Knead, place in pan, and let rise again until double in

bulk. Bake. Mrs. M. N. Fredrickson. 2 GC, flour % cake compressed yeast 2 T. sugar 2 T. water 2 T. shortening % t. salt

1% C. milk % C. pecans chopped

Seald milk and add to sugar, salt, and shorten- ing. When lukewarm add yeast dissolved in 2 T. warm water and sufficient flour to make a soft sponge. Cover and let rise in warm place. Add pecans and enough flour to make a stiff dough. Cover and let rise again until light. Mould into joaf and let rise until double in bulk. Bake.

Mrs. M. Coachenberry.