208 Pecan-Growing 



Pecan Nut Bread, No. 2: 2 cups of milk, 2 cups of water, 1 table- 

 spoon of lard, 4 cups of flour, 1 yeast cake, 2 tablespoons sugar, 1 

 teaspoon salt, 1 cup chopped pecans, % cup lukewarm water, five 

 cups whole wheat flour. Scald the water and milk together and 

 pour over flour and lard, let cool until medium hot, then add white 

 flour. Beat for ten minutes and then add yeast dissolved in the half 

 cup of lukewarm water. Cover and let rise until very light. Then 

 add the nuts and whole wheat flour, making a soft sticky dough. 

 Place dough in buttered bowl and let rise until it gains twice 

 original bulk, then form into loaves. Place them in pans, grease 

 top, having each half full, let them rise until pans are full. Bake 

 for one hour. The above will give enough material for three 

 loaves. 



PecoMrDate Bread: To 1 cup of hot cooked oats, add 3 tablespoons 

 brown sugar, % teaspoonful salt, 1 tablespoon butter, add i/4 cake 

 yeast dissolved in 4 tablespoons lukewarm water and flour to knead. 

 Let rise over night. Next morning add % cup each of pecans cut 

 in small pieces and of dates cut fine. Shape In loaf, let rise and 

 bake in a moderate oven fifty minutes. 



MEAT SUBSTITUTES 



Nut Loaf, No. 1: Chop rather coarsely 1% cups of mixed nuts, 

 pecans, hickory, or walnut and almonds, moisten with cream or 

 meat stock ; add 3 cups of soft bread crumbs and mix thoroughly 

 with the nuts ; season with salt, paprika, and tablespoon chopped 

 parsley, and add one beaten egg. Mix all the ingredients well and 

 shape into roll, place in baking pan, and baste occasionally with 

 stock or hot milk. Cook about one-half hour. 



Nut Loaf, No. 2: One cup of pecan kernels chopped fine, 1% to 2 

 cups of bread crumbs, % cup of sweet milk, 1 egg beaten into milk, 

 salt to flavor, and a little pepper. Bake % hour or steam % hour. 



Sauce for same : 1 tablespoon butter heated, 1 tablespoon flour 

 stirred in juice from one can of tomatoes stirred in while boiling. 

 Salt and pepper to taste. When well cooked pour over loaf and 

 serve. 



Nut Croquettes, No. 1: Mix 1 cup of finely chopped pecan kernels 

 with 1 cup of dry bread crumbs, add % teaspoonful of salt and % 

 teaspoon of paprika, and drop in 1 unbeaten egg and mix all well 

 together. If not moist enough to mold, add a little milk or water. 



