Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/76

   C. milk 2 T. water

1 i ©. boiling water 2 C. flour 2 T, shortening 2 ©. whole wheat flour 2 T, sugar Butter 1 t. salt Sugar % cake yeast Cinnamon 1 C. pecans

Seald the milk with the boiling water. Add shortening, sugar, and salt. When lukewarm, add yeast dissolved in 2 T. warm water, and white flour. Beat well and let rise overnight. Add whole wheat flour, kneading well. Let rise again. Roll thinly, spread with butter, sugar, cinnamon, and chopped pecans. Roll up and cut in 114 to 2 inch pieces. Place on end in pan and put a small limp of butter on the top of each roll. Let rise and bake in hot oven from 20 to 25 minutes.

Mrs. W, J. Eddy.