Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 10 · column 5 of 6 · from the scan, no model involved
1-1/3 cups rolled oats
1 cup sifted flour
1 teaspoon baking powder
1/2 teaspoon salt
Chop dates (dip knife into hot water to prevent sticking). There should be about 1-1/2 cups. (Do not buy packaged, chopped dates. They contain extra sugar.) Melt butter in a large saucepan. Off the heat, beat in egg. In small mixing bowl combine dry ingredients. Add to egg and butter. Stir in chopped dates. Mix well. Press batter into 8-inch square pan. Bake at 375 degrees until lightly browned, about 25 minutes. Cut into squares and remove from pan while still warm. Store in tightly covered container. (Makes 16)
Pecan Shortcakes
1/2 cup butter
1/2 cup solid white vegetable shortening
1 teaspoon vanilla
2 cups sifted flour
1-1/2 cups pecans, finely chopped
1/2 cup dried currants
Chop pecans by hand. Grinding in blender releases too much oil. Beat butter, shortening, and vanilla. (Do not use all butter or cookies will crumble.) Stir in flour, 1 cup pecans and currants. Mix well. Refrigerate for about 2 hours, until firm.
With floured hands, shape dough into 3/4-inch balls. Roll in remaining 1/2 cup pecans to coat. Place on cookie sheet. Bake at 400 degrees until set, about 10 minutes. Cool on cookie sheet. Let stand for about 6 hours before serving. Store in tightly covered container. (Makes about 4 dozen)
94.5%