Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/16

   {| delectable by pecans. Pecan hard candies. How to salt nuts. Pecan candy novelties.
 * CHAPTER|| ||PAGE
 * VII||PECAN CANDIES||145
 * ||The candy with an unrivaled record of nearly two centuries of popularity ―pecan pralines. Fudge, fondant, caramels and creams made nutritious and
 * VII||PECAN CANDIES||145
 * ||The candy with an unrivaled record of nearly two centuries of popularity ―pecan pralines. Fudge, fondant, caramels and creams made nutritious and
 * ||The candy with an unrivaled record of nearly two centuries of popularity ―pecan pralines. Fudge, fondant, caramels and creams made nutritious and
 * VIII||PECAN DESSERTS||167
 * ||How to add zest and nutritive value to your favorite desserts puddings, custards, ice creams, sherbets and ices. Recipes for cooked, steamed, cold and frozen desserts. The newest refrigerator cakes.
 * IX||PECAN ENTREES||207
 * ||The pecan as a food staple, in the main dish of the meal. Pecan loaf, croquettes and souffles. Panned entrees and egg dishes. Pecans with vegetables.
 * X||PECAN PIES AND PASTRIES||253
 * ||How to make flaky, crisp pie crust. Pie fillings which are different, more appealing and more healthful. Dumplings, tarts and small pastries.
 * XI||PECAN SALADS||275
 * ||The road to health—use more greens and pecans. The appetizing way to use uncooked foods, proof against destructive bacteria during digestion. Fruit salads. Vegetable salads. Jellied salads. New, delicious salad dressings with increased food value.
 * XII||PECAN SANDWICHES AND RELISHES||309
 * ||Sandwiches and canapés which meet every need from the automobile outing and the school child's luncheon, to the afternoon affair or tea party. Tasteful, appetizing, nourishing and healthful. How to use pecans with fresh fruits, dried fruits, jams, jellies and marmalades. Cheese and pecan combinations.
 * XIII||MISCELLANEOUS PECAN FOODS||327
 * ||How to use pecans in soups, cereals, cocoa, conserves, preserves, fritters and fancy toasts to add nutriment and remarkable appeal to the appetite.
 * XIV||BALANCED MENUS||349
 * ||How to assure diet at all seasons of the year; making use of the most plentiful a properly balanced fruits and vegetables with pecans to complete food elements needed. Typical breakfasts, luncheons, dinners, or suppers for Spring, Summer, Autumn and Winter.}
 * }
 * ||The road to health—use more greens and pecans. The appetizing way to use uncooked foods, proof against destructive bacteria during digestion. Fruit salads. Vegetable salads. Jellied salads. New, delicious salad dressings with increased food value.
 * XII||PECAN SANDWICHES AND RELISHES||309
 * ||Sandwiches and canapés which meet every need from the automobile outing and the school child's luncheon, to the afternoon affair or tea party. Tasteful, appetizing, nourishing and healthful. How to use pecans with fresh fruits, dried fruits, jams, jellies and marmalades. Cheese and pecan combinations.
 * XIII||MISCELLANEOUS PECAN FOODS||327
 * ||How to use pecans in soups, cereals, cocoa, conserves, preserves, fritters and fancy toasts to add nutriment and remarkable appeal to the appetite.
 * XIV||BALANCED MENUS||349
 * ||How to assure diet at all seasons of the year; making use of the most plentiful a properly balanced fruits and vegetables with pecans to complete food elements needed. Typical breakfasts, luncheons, dinners, or suppers for Spring, Summer, Autumn and Winter.}
 * }
 * ||How to use pecans in soups, cereals, cocoa, conserves, preserves, fritters and fancy toasts to add nutriment and remarkable appeal to the appetite.
 * XIV||BALANCED MENUS||349
 * ||How to assure diet at all seasons of the year; making use of the most plentiful a properly balanced fruits and vegetables with pecans to complete food elements needed. Typical breakfasts, luncheons, dinners, or suppers for Spring, Summer, Autumn and Winter.}
 * }
 * ||How to assure diet at all seasons of the year; making use of the most plentiful a properly balanced fruits and vegetables with pecans to complete food elements needed. Typical breakfasts, luncheons, dinners, or suppers for Spring, Summer, Autumn and Winter.}
 * }