utilization of the Pecan 207 



washed once with a one per cent solution of hydrochloric 

 acid and again with hot water. The hydrochloric acid removes 

 any traces of the sodium hydroxide. When this process is 

 carried to completion as rapidly as possible, the solvent action 

 of the alkali, and consequent loss of protein, is restricted to 

 the outer layer of the nut halves. This process removes the 

 integument or skin of the meats and gives a white non- 

 astringent product. 



PECAN RECIPES 



The increase of America's annual crop of pecans has af- 

 forded sufficient quantities for increased uses for culinary 

 as well as for dessert purposes. The pecan in its natural or 

 raw state is decidedly palatable and appetizing. However, it 

 may be made to appeal even more strongly to the average 

 palate when properly prepared and combined with other food 

 products or cooked in mixtures. The pecan is one of the 

 best nuts for culinary purposes, and in most recipes in which 

 other nuts are called for, pecans may be substituted. 



The recipes here given were proposed, thoroughly tested, 

 and found to be good by such authorities as Mrs. Thos. A. 

 Banning, Elizabeth Wilson, Mrs. W. N. Hutt, Mrs. Harriet 

 C. North, and Mrs. J. A. Kernodle. They may be followed 

 with assurance of good results. 



BREADS 



Pecan Xnt Bread, Xo. 1: 21/2 cups of sifted flour (% graham, 

 % white), 3 teaspoons baking-powder (measurements level), % tea- 

 spoonful salt, 1% cup sugar, 1 cup pecan kernels broken in pieces, 

 1 ^zz, % cup sweet milk, 3 tablespoons of butter. After mixing the 

 ingredients, put in greased pan, grease top of loaves, let stand ten 

 minutes, and then bake in oven, not too hot, for 40 minutes. This 

 amount makes one loaf of bread. 



