Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/98



½ C. sugar 2 T. Crisco 1 egg 1 C. milk 3 C. flour 5 t. baking powder ½ t. salt 1 C. chopped pecans ½ C. dates

Cream sugar and Crisco, and add egg. Mix and sift flour, baking powder and salt, and add alternately with the milk. Add floured nuts and dates. Let rise 20 minutes and bake. Mrs. H. Hallam.

2 C. flour 3 t. baking powder ¾ t. salt 3 T. sugar 2 T. shortening 1 egg ½ C. milk ½ C. chopped pecans

Mix and sift the dry ingredients. Cut in shortening, add egg, milk, and chopped or grated pecans. Roll, cut out, brush with milk, and bake.

2 C. flour 5 t. baking powder 1 t. salt 1 T. sugar 2 T. shortening 1 egg yolk ⅔ C. milk

2 T. butter 4 T. sugar ½ t. salt ½ egg white 3 T. chopped pecans

Mix and sift dry ingredients. Cut in shortening, add egg yolk beaten with milk. Knead 5 minutes. Roll ont 14, inch thick, spread over with nut cream filling made by creaming together butter and sugar, adding pecans, well beaten egg white and salt, and beating well. Cut in long, narrow strips, double over, join the ends, and twist, making rings. Bake. Bert W. Culbertson