Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/91



1 CG. sugar “1% t. baking powder Philadelphia 4 ©. butter 1% t. salt Dutch Bread L egg. %4 C. chopped pecans

1 G milk % ©. raisins

2 C. flour “4 CG, currants

Cream together sugar and butter, and add well beaten egg. Mix and sift dry ingredients and add alternately with the milk to the first mixture. Add pecans, raisins, currants, and bake, Mrs. Chas. F. Laughlin.

4% C€. cornmeal. % t. soda New England 44 C. white flour % C. molasses Steamed 16 t. salt 1% C. buttermilk Brown Bread 1 C. graham flour % ©, raisins

3% C. pecans

Mix and sift the cornmeal, white flour, and salt. Add graham flour, soda dissolved in molasses and buttermilk, raisins, and chepped pecans. Steam 2 hours. : Brooke S. Ramey.

2 C. flour % CG, seeded raisins Raisin and 2% t. baking powder 3% C, milk Cinnamon 1 T. melted butter 1 ege Bread % t. salt % C. sugar ¥% C. chopped pecans 4% t. cinnamon

Mix and sift flour and baking powder. Add melted butter, salt, pecans, and floured raisins. Mix thoroughly, and add milk, well beaten egg, sugar, and cinnamon. Let stand 20 minutes and bake. Sibyl Pearl Smith.