Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/96

   Biscuits


 * 2 C. flour

4 t. baking powder

1 T. sugar

½ t. salt

2 T. shortening

¾ C. milk or half milk and half water

½ C. chopped pecans

Mix and sift dry ingredients. Cut in shorteing, and add liquid and grated or chopped pecans. Roll out ½ inch thick, cut out, and bake. Half pecans may be placed on each before baking.

Mrs. Robert E. Woodward.

Orange Short Cake


 * 2 C. flour

1 t. salt

4 t. baking powder

4 T. sugar

4 T. shortening

½ to ¾ C. milk


 * 6 oranges

½ C. sugar


 * Juice of 2 oranges

½ C. chopped pecans

¾ C. sugar

Mix and sift dry ingredients. Cut in shortening, and add milk. Pat into shape, and bake. Cut oranges in cubes, sprinkle with sugar and spread between baked crusts. Serve with a sauce made from the oranges, sugar, and pecans.

Mrs. Jennie Quick.

Marmalade Tea Cakes


 * 2 C. flour

4 t. baking powder

½ t. salt

1 T. sugar

4 T. butter

⅔ C. milk

¼. C. grated pecans

Orange marmalade

Powdered sugar

Mix and sift dry ingredients. Cut in butter, add milk and pecans. Roll ½ inch thick and cut out. Hollow out a depression in top of each biscuit and fill with marmalade. Brush with milk and bake. Sift powdered sugar over them after removing from the oven. Mrs. V. Wrana.