103 



ployed, dishes were washed by the latest "wipeless" system with 

 electrically heated water always at hand in abundance. The laboratory 

 was opened at the beginning of the fall of 1921. 



P'rom over 21, ()()() recipes received and tested we have selected 

 over 800 which appear in this book. The selection includes all the 

 prize winners in the contest. It includes representative recipes cover- 

 ing every phase of every meal the year round. The plain meal in 

 the home where staple, healthful food is needed, is amply provided 

 for. Yet dishes are included which would add charm to the fanciest 

 dinner in the most elaborate of homes. Recipes for the school child's 

 luncl.eon and the motor repast, the afternoon tea, or the informal 

 affair in the evening, are all included. It may be that you and I, be- 

 cause of our interest in growing nuts, might lose ourselves in our 

 enthusiasm on the subject and be inclined to recommend the use of 

 nuts in too many dishes in the same meal. Against this the restraining 

 hand of dietitians and the advice of food experts of high standing 

 have served a most useful purpose. The menus in the back of tl.e 

 book are well balanced. They certainly do not lean in the direction 

 of an over-use of pecans. 



We must tell the average housewife that the nut is the best, 

 safest, purest source of the food elements which the system requires. 

 Teaching regarding the functions of ])roteins, fats, carbohydrates, 

 mineral salts and vitamins is becoming more and more general. We 

 must present these facts in simple, non-technical form so that the 

 average housewife can read and understand them. We have briefly 

 summarized this in the chapter on food values. We must show that 

 the low-protein diet, so strongly advocated by food authorities today, 

 is best carried out by the use of the nut. ^^\' have shown that the 

 pecan contains 1 1 % of protein and that this protein is of the choicest 

 character, containing most important amino acids too often lacking in 

 natural foods which the system requires for tissue building and re- 

 placement. 



Pecan fats are discussed not alone from the standpoint of quantity, 

 although in this the i)ecan, with over 70% fat, leads all other natural 

 food products, but also the quality of pecan fats is discussed and the 

 reasons for their greater palatability and digestibility are established 

 by facts proven by leading food experts regarding the low melting- 

 point of pecan fats. 



