Page:800 proved pecan recipes- their place in the menu (IA 0519PECA).pdf/81



The present-day tendency to shorten the time involved in ali housework has led in some cases to the abandonment of yeast breads; and it is fortunate that this tendency has led to the evolu- tion of the so-called quick breads, to which baking powders and similar leavening agents are used, or physical leavening.

Contrary to the general belief, the right baking powder bread is just as healthful as the yeast - breads, and the recipes which follow have all been thoroughly tested and are recommended for their nutritional value as well as their exceptional appeal to the appetite.

In connection with all these recipes you will note-a material reduction in the amount of butter used due to the fact that the fat content of the pecan cuts down the need for butter.

This term is applied to all those bread or bread- like mixtures which are made light by physical or chemical leavening agents. They are made up quickly and are baked at once.

Physical leavening is the incorporation of air by beating. Chemical leavening is produced by the reaction of an alkali and an acid in presence of heat and moisture to form carbon dioxide gas. The alkali used is sodium bicarbonate, commonly