Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/70

   4 CG. milk 1 yeast cake 14 C. sugar 144 ©. water W% C. butter 2 eggs % t. salt Flour Top Mixture 2 T, butter % t. salt 2% T. sugar 3 T. chopped pecans

1% t cinnamon

Scald milk and add sugar, butter, and salt. When lukewarm, add yeast cake dissolved in luke- warm water, well beaten eggs, and enough flour to make a stiff batter. Let rise until more than doubled in bulk. Beat thoroughly, spread in but- tered pan and cover with top mixture made by combining butter, sugar, salt, pecans and cinna- mon. Let rise 20 min. and bake.

Nina Rowan.

1 0. milk 1% C, brown sugar

1 eake yeast egg

1 T. sugar 1 CG. chopped pecans 2 C. flour % t. salt

4 C. butter 3 T. cinnamon

Scald milk, cool until lukewarm. Dissolve yeast and 1 T. sugar in the milk. Add1 C. sifted flour, beat well, and let rise 45 minutes. Cream butter and brown sugar, add well beaten egg and beat thoroughly. Combine with sponge mixture. To this add 1 C. flour, pecans, and salt, stirring until well mixed. Let rise until double in bulk. Roll 1 inch thick. Place in greased pan, brush with butter, sprinkle with sugar, cinnamon and pecans, let rise until light, and bake.

Guarner Gray Jones.

1 CG. milk 1% C. sugar

1 yeast cake 2 T. butter

2 T. water 1 egg white

1 T. sugar 3% ©. chopped pecans 3 C. flour 16 t. salt

Seald milk. When lukewarm, add yeast eake dissolved in 2 'T. warm water, 1 T. sugar, and 1%,