Today's recipe is from one of the old Kaufmann's department store cookbooks and was requested by Rosalie Lowery of McMurray. We can't list everyone who responded but Kitchen Mailbox thanks all of you including Peggy Pasco of Brentwood, Mary Kay O'Hare of Upper St. Clair and Ruth Hinderliter of Etna.

PG TESTED

• 2 1/2 cups flour
• 4 teaspoons baking powder
• 1 teaspoons salt
• 2 tablespoons butter
• 2/3 cup sugar
• 2 eggs
• 1 1/2 cup pecans, coarsely chopped
• 1 cup milk

Preheat oven to 350 degrees. Generously grease a 9-by-5-inch loaf pan.

Sift flour, baking powder and salt, set aside. Blend butter and sugar, using high speed of mixer. Add eggs and beat thoroughly until sugar dissolves. Add pecans and blend well. Add milk and beat thoroughly. Add sifted dry ingredients and beat, on medium speed, only enough to blend.

Pour into prepared pan. Bake for one hour or until tested done. Remove from oven and let stand in the pan five minutes then invert onto a cooling rack.

When completely cool, wrap tightly in plastic wrap or aluminum foil. Refrigerate unused bread, tightly sealed.

Delicious for finger sandwiches with a cream cheese and olive filling.