Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/94

   Steamed 14 C. Crisco and butter 1 CG. white fiour Graham Bread 1. ies 2 t. baking powder % t. salt i c + nille 1 C. graham flour 1% C. grated pecans

Melt shortening and cream with sugar, add well beaten egg. Mix and sift white flour, baking powder, and salt, add graham flour, and add alternately with the milk to the first mixture. Add pecans and steam 2 hours.

Mrs. Geo. Stockfleth.

White Bread §2 C. flour 1 t. salt 4 t. baking powder 1% C. sweet milk % ©. chopped pecans Mix and sift dry ingredients. Add milk grad- ually, then pecans, and bake.

Mrs. G. A. Bryha.

White Bread I] 2 C. flour 4 T. shortening 4% C, sugar 1 ege 4 t. baking powder 1 C. milk 1 t salt % C. grated pecans

Mix and sift dry ingredients. Cut in shorten- ing, add well beaten eggs, milk, and pecans. Let stand in a warm place 14 hour and bake.

Mrs. J. F. Laidlan.

White 3 C, flour 2 eges Bread IT] ‘ t pee powder 1% C. milk 1 t. sa 2 t. butter 1 T, iee 1% ©. grated pecans

Mix and sift dry ingredients. Add well beaten eggs, milk, melted butter, and pecans. Bake.

Mrs. C. P. Keown.