Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/14

 fully selected from the leading institutions in America devoted to home economics.

As a result of this checking, testing and retesting, the eight hundred representative recipes shown herein were selected for their value to the average housewife, although this by no means exhausts the highly meritorious recipes received.

In all these recipes you will find pecans used as the main source of protein, supplemented by milk, eggs, cheese, vegetables and cereals.

The use of condiments has been almost entirely avoided, and lemon juice has been substituted for vinegar. No animal products other than milk, cheese, butter and eggs are used, and with highly satisfactory results, as experience will show you.

The family of four has been the basis on which most of the recipes were planned, making proportionate increase or decrease an easy matter. The exceptions to this rule are usually found under desserts and cakes, where convenience of making and desire to use at more than one meal apply.

This book is not designed as a general cook book; but presupposes a knowledge of cookery on the part of the reader. General directions prefacing the chapters are brief, and the recipes are stated in the shortest form consistent for clearness, materials used being listed in order of use as far as possible. Standard methods of level measurement are used throughout and should be followed to insure best results.