as potatoes and beans, or potatoes and macaroni or rice.
If pecans are omitted from the diet once or twice a week during the period when it is most difficult to secure a supply, do not overlook the necessity of providing increased proportions of the supplementary foods, such as eggs, cheese, milk, and vegetables, each of which supplies cer- tain food qualities which are present in a desirable form in pecan nuts.
The ordinary food staples, such as butter, milk and cream should be added according to require- ment, larger amounts being necessary for those of arduous occupations.
Suggestions for the Whole Year's Menus
are readily worked out, using as a basis the luncheon and dinner menus which follow, covering twenty days in each of the four seasons, and the breakfast menus for the ten-day cycle, which affords a welcome relief from the ordinary break- fast monotony. While breakfasts are based largely on the use of staple fruits and cereals, the introduction of pecan dishes here is a pleasing and desirable change; while, for the noon meal and the evening meal, an even greater variety of dietary is made available.
Where the noon meal is the heavy meal of the day, the dinner menu may be used at noon, and the menus classed as luncheon menus may be used for the evening meal, or supper.
Pecan recipes are designated by an * showing that the recipe may be found in this book. Recipes not using pecans may he selected from a standard general cook book.
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