TABLE OF CONTENTS
| CHAPTER | PAGE | |
| I | FOOD VALUES | 1 |
| Protein and The Protein Ration. Carbohydrates. Fats. Salts, or Minerals. Vitamins. | ||
| II | PECANS | 5 |
| A Staple Food fitting the Low Protein Diet. Their analysis and calorie value. Comparisons with other foods. In protein— amino acids. In digestible fats. In quality carbohydrates. In chemical salts—iron, lime, etc. In Vitamins—A and B. Health-giving qualities. Purity. Combinations with other foods. | ||
| III | CLASSES OF FLOUR | 33 |
| Wheat, rye and corn flours, for bread making. The wheat kernel, its composition. Wheat varieties; hard, or spring wheat; soft, or winter wheat. Characteristics of bread and pastry flours. Qualities of whole-wheat, Graham, bran and white flours. | ||
| THE CLASSES OF BREADS | 37 | |
| Preface to Chapters IV and V | ||
| IV | PECAN YEAST BREADS | 39 |
| The value of nut breads, and their broad use. The advantages of pecan breads. Recipes for pecan white breads, whole-wheat, Graham and bran breads. Fruit breads, coffee cakes, buns and rolls. | ||
| V | PECAN QUICK BREADS | 55 |
| Made by physical leavening, or using baking powder. White, whole-wheat, Graham, bran and rye breads. Fruit breads. Biscuits, rolls, muffins, tea cakes and coffee cakes. Pecan short cakes and griddle cakes. | ||
| VI | PECAN CAKES | 87 |
| Pecans, the unequalled decoration for cakes. Pecans in loaf, layer and other large cakes. Pecan cookies, drop cakes, macaroons and small cakes. Cake fillings and frostings.} |
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