| Show Q Question 1 es ion o of Nutrition Needs Regal of Conflicting Reports One Fact Stands Out That Vitamins Are Absolutely Necessary Y Yin in the llie Diet Easy to Obtain t Every L once In a while the science I ot of nutrition attrition seem seems too puzzling and complicated for the lie y person peron to understand When hen hen doctors and research wor worl ers disagree what is 11 for the man In the street to do but to hold up hI lila his hinds In bc bewilderment n derment t I Recently In the same edition of ot n a adilly dilly lIy newspaper on one page red poured headlines quoting a n statement by n fungous timous nutritionist that people were ere vitamin that crazy crazy they were paying pa In entirely too much attention to thIs In choo choosing ln their diet On the thenet net nett pa pate page e was sins as a quotation from an another another another other equally famous nutritionist that as i a people we were on the serge erge of vitamin starvation If It we e went further ind read rend the test te of ot the first statement we found howe er that the first authority had hadnot hadnot not nol discounted the fact thit hut vitamins were necessary lie He offered the tile In Information Information information formation that It was possible to bet et most of ot the these e by the dru drug store route by means of ot concentrated cod liver er oil for A and D wheat heat germ or 3 east for tor i P l and by concentrating on one food source such ns as oranges for C Somehow It seems to me a more sane and orderly ordery proceeding to choose In practice a varied diet which will Rill provide us without too much special thought the th vItamin supply which both Loth authorities agree we need Deed It Is 15 a J consoling con thought that It if for tor any nn reason a n diet must be so limited that we cannot be sure suie ot of the vitamin supply we can advance on the dru drug store and get some of the lacking essentials In some cases under a n physician s directions we WI will add an extra ectra supply to our det diet Do Down Don n In Baltimore we find Doctor of Johns h In lag the theory that the lie pro cause of ot pernicious anemia may bea bea be a lack ot of vItamin B Doctor er of ot Toronto has had excellent re suits from treating cases ses of ot arth with concentrate of B Docty Howe of ot Boston and Doctor Docto Hanke of ot Chicago have ha had bad suttees In treating cases of ot pyorrhea and caries with food containing large larce amounts of ot vitamin 0 C We are told that research In regard to the causes of ot the common cold cod point to toward toward toward ward a n lack Jack of vitamin A A Common sense then Indicates that sue e should attempt to choose a dire dl Is rich In vitamins It It if necessary b from the flue drug store and by b natures nature's source of ot vitamin D the D thin r s of the sun It Is unnecessary for us to pIc pick out each ch food with Ith reference to Its special 1 s vitamin content The usual 1 rues rules for a n sane diet appy apply I must stress the Importance of ot liberal Ubern amounts of ot mill vegetables fruits ot some eggs and meat and of a pad paddIng padding padding dIng of ot fat fat sugar and starch to make mahe makeup up the No o matter what news Item you read these basic facts fact hold hod good Caramel Cream 1 cup brown sugar 2 cups milk ix cup flour 2 eggs 2 tablespoons chopped nut nuL Scald In double boiler one and one one- quarter one quarter cups of ot milk with the sugar Mix flour with egg yolks and remaIn Ing remainIng milk mill Add to the hot milk stir sUr- stirring ring constantly until It thickens ne- ne move He-move move from fire and fold tod In sum stiffly beaten egg whites Chill and serve with whipped hipped cream and the chopped nuts Cheese and Jelly Salad cup cream cheese 94 cup chopped celery 2 tablespoons chopped olives v Lettuce leaves 14 r cup chopped nut nuts null French dressing Guava jelly telly Mix cream cheese with chopped celery and olives oves and antl form Into small bills TIo Roll Koll each etch ball In chopped nuts nuta Arrange on I lettuce tuce leaves and nn serve with french trench dressing and guava or currant nt Jelly Baked Liver With Stuffing it 1 i- 11 1 t calf caU s a user m er Salt Pepper Salt alt pork 1 t tablespoon butter F Bread Dread A Wash liver lver we well In cold salted wn tel ter Make Bake an nn Incision In the thick thIck- thIckest thickest thickest est part with a n long narrow sharp knife Fill FlU with weal seasoned bread stuffing Season the liver ver with salt saU and pepper and flour it It Place Pace It In Ina ina Ina a roasting pan lay liy strips of ot fat salt pork over o It It and antl add a n little water Roast for one hour degrees Fah rah Fahrenheit for 15 minutes and 3 O do- do degrees de degrees grees green Fahrenheit for tor the rest of ot the time basting every ery 20 minutes Thicken rile Ule gravy In the pan and serve e with the meat ment 6 dJ Ben Bell Syndicate syndicate Service |
