  _Recipes for_ BAKED GOODS Pumpkin Pecan Pie1 unbaked 9-inch pie crust (See recipe below.) 3 tablespoons sugar ½ teaspoon salt 1 teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon nutmeg 1 No. 303 can or 2 cups canned pumpkin ? cup brown sugar 2 eggs, beaten 1 cup evaporated milk ½ cup water Mix sugar, salt and spices well. Combine pumpkin, brown sugar, eggs and spice mixture. Scald evaporated milk and water. Add scalded milk, stirring until evenly blended. Pour into unbaked pie crust and bake in a hot oven (425° F.) 40 minutes. Sprinkle with Pecan Topping. Return to oven and bake 10 minutes longer or until pie is glazed. Pecan Topping2 tablespoons butter or margarine ¼ cup brown sugar 1 tablespoon grated orange rind ¾ cup whole pecans Combine butter or margarine, brown sugar, grated orange rind and whole pecans. Single Pie Crust(8 or 9-inch Single Pie Crust) 1 cup sifted enriched flour ¾ teaspoon salt 4 to 6 tablespoons lard 2 to 4 tablespoons cold water Add salt to flour. Cut lard into flour until crumbs are about size of small peas. Add cold water, a little at a time, mixing quickly and evenly through flour with a fork until dough just holds in a ball. Use as little water as possible. Roll to about ? inch in thickness. Line pie pan. Bake according to directions in recipe. For baked crust prick bottom of shell with a fork before baking. Bake in hot oven (450° F.) 8 to 10 minutes. Orange-Nut Cake1 cup raisins 1 large orange 1¾ cups sifted enriched flour 1 teaspoon baking soda ¼ teaspoon salt ½ cup lard 1 cup sugar 2 eggs ¾ cup sour milk ½ cup chopped walnuts Line two 8-inch cake pans with waxed paper. Grind raisins and seeded orange with fine blade of food grinder. Sift flour, baking soda and salt together. Cream lard with sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour milk, mixing thoroughly after each addition. Add raisins, oranges and chopped nuts. Pour batter into pans and bake in a moderate oven (375° F.) for 30 minutes. Cool and frost with Uncooked Penuche Frosting. Uncooked Penuche Frosting¼ cup butter or margarine 6 tablespoons brown sugar 2 cups sifted confectioners’ sugar 3 tablespoons cream or top milk 1 teaspoon vanilla Cream butter or margarine with brown sugar until light and fluffy. Add confectioners’ sugar and continue creaming. Add cream and vanilla and beat until frosting is light and fluffy. Date-Nut Drops1½ cups sifted enriched flour ½ teaspoon baking soda ¾ teaspoon baking powder ½ teaspoon salt 1 teaspoon cinnamon ½ teaspoon ground cloves ½ cup lard 1 cup brown sugar ¼ cup milk 1 egg ¼ pound pitted dates, chopped ½ cup chopped walnuts Sift together 1¼ cups flour, baking soda, baking powder, salt, cinnamon and cloves. Mix remaining ¼ cup flour with chopped dates. Cream lard with brown sugar until light and fluffy. Add egg and mix well. Add sifted dry ingredients alternately with milk to creamed mixture. Stir in floured dates and nuts. Drop by teaspoonfuls on greased cooky sheets. Bake in a moderate oven (375° F.) for 10 to 15 minutes. Yield: 3 dozen. Biscuits2 cups sifted enriched flour 1 tablespoon baking powder ¾ teaspoon salt 4 to 6 tablespoons lard ? to ½ cup milk Sift together flour, baking powder and salt. Cut in lard until mixture has fine even crumb. Add enough milk to make a soft dough. Turn onto a lightly floured surface and knead gently for ½ minute. Pat or roll ½ inch thick and cut with a medium-sized biscuit cutter, dipped in flour. Place on baking sheet and bake in a hot oven (450° F.) for 12 to 15 minutes. Yield: 10 to 12 biscuits. Homemade Pastry Mix7 cups sifted enriched flour 4 teaspoons salt 1¾ cups lard for soft wheat flour or 2 cups for hard wheat flour Add salt to flour. Cut lard into flour and salt with a fork or pastry blender until the crumbs are about the size of small peas. Cover, store in refrigerator until ready to use. Mixture will keep at least a month in refrigerator. Yield: 8 single pie crusts. For single pie crust, add 2 to 4 tablespoons cold water to 1½ cups Homemade Pastry Mix, and for double pie crust 4 to 6 tablespoons cold water to 2 cups Homemade Pastry Mix. Southern Marble Cake2 cups sifted enriched flour 2 teaspoons baking powder ¼ teaspoon salt ½ cup lard 1 cup sugar 2 eggs, beaten ½ cup milk 1 teaspoon vanilla 1 teaspoon cinnamon ¼ teaspoon cloves ½ teaspoon nutmeg 2 tablespoons molasses Sift flour, baking powder and salt together. Cream lard with sugar until light and fluffy. Add beaten eggs. Add sifted dry ingredients alternately with milk. Add vanilla. Divide batter into 2 parts, adding spices and molasses to 1 part. Spoon light and dark mixtures alternately into a greased 5 × 9-inch loaf pan. Bake in a moderate oven (350° F.) 50 to 60 minutes. |
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