Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/99



8 C. flour 4 T, shortening Raisin Biscuits % C. sugar % to %& O. milk

5 t. baking powder 1 egg

1 t. salt % ©. currants

14 CG. chopped pecans

Mix and sift dry ingredients. Cut in shorten- ing, add egg, milk, currants, and half of pecans. Roll to 14 inch thickness and cut in strips. Make in rings. Sprinkle with powdered sugar and the remainder of the pecans. Let stand for 20 min- utes and bake. Genevieve May.

3 C. flour 3 T. shortening Raisin 5 T. sugar 1 ege Tea Ring 4 t. baking powder % C. milk

1% t. salt 1 ©, raisins

% C. chopped pecans

Mix and sift dry ingredients. Cut in shorten- ing, add egg, milk, and floured raisins. Roll out to 1% inch thickness, divide into two long strips, and twist together to form a ring. Sprinkle with ur and pecans. Let stand 20 minutes and bake.

2 C. flour % C. milk Cinnamon 4 t. baking powder 4 C. raisins Twists

% t. salt 2 T. chopped citron

1 T. sugar % C. chopped pecans

2 T. butter 1 t. cinnamon

Mix and sift dry ingredients. Cut in butter, and add milk, Roll 14 inch thick. Brush with melted butter, sprinkle with finely chopped raisins, nuts, citron, sugar, and cinnamon. Roll like a jelly roll. Cut in slices one inch thick, stand on end, and bake. Mrs. A. J. Legare.