Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/97



White Syrup Bread

½ C. table syrup 2 T. melted shortening 2 eggs 2 C. flour 3 t. baking powder ½ t. salt ½ C. milk ½ C. chopped pecans

Add melted shortening and well beaten eggs to syrup. Mix and sift dry ingredients and add alternately with the milk. Add pecans and bake. Mrs. Frances Gill.

Whole Wheat and Raisin Bread

1 C. whole wheat flour ½ C. white flour ¼ C. syrup ¾ C. sour milk ½ t. soda ½ t. baking powder ½ t. salt ¼ C. raisins ½ C. chopped pecans

Mix and sift dry ingredients excepting graham flour. Add graham flour, sour milk, syrup, raisins, and nuts. Bake in slow oven. Mrs. Carl Dahlstrom.

Orange Honey Biscuits

2 C. flour 4 t. baking powder 1 t. salt 3 T. shortening 1 C. milk

Juice of 8 oranges Grated rind of 1 orange 1 C. sugar 1 T. butter 1 egg yolk ¼ C. grated pecans

Mix and sift dry ingredients. Cut in shortening and add milk. Roll out to ½ inch thickness, spread with orange filling, made by mixing together the orange juice, rind, sugar, butter, beaten egg yolk, and pecans, and cooking in double boiler until thick as honey. Roll up like a jelly roll, cut off in ½ inch slices, sprinkle with sugar, and bake.