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Show The American homemaker's use of fresh vegetables has been increasing in-creasing through the years to the advantage of her family s inn' w.u i.'iuwwwy11 health, but ,." there is room 4 ' for still greater .s , use of vege-r, vege-r, , f v ' tables. N s) ' xhe home , ' ; waste of fresh " f A vegetables and v fruits in the i ' 1 United States sa.sJ .Aiaa adds up to mil-Marie mil-Marie Kicfer lions of dollars each year. . Elimination ot waste in me preparation of fresh vegetables for serving not only preserves valuable food content but also is an economical economi-cal practice in this period of higher food prices. The green leaves on cauliflower are an excellent source of vitamins. Don't cut them off when preparing cauliflower, and do encourage your family to eat them. I The outer leaves of the lettuce are equally high in vitamin content, con-tent, so don't throw them away. . Chlorophvll in these green leaves is considered a possible deterrent to infection. Always popular for garnishing and flavor, parsley is now recognized recog-nized as being vitamin rich. It shouldn't be set aside after it has served its decorative purpose. Generally speaking, the skin shouldn't be peeled from potatoes before they are cooked. The paring process usually cuts away a considerable con-siderable percentage of the flesh immediately below the skin, and that portion is the most valuable. Also, it isn't necessary to pare the thin skin from young carrots. Such peeling can be wasteful and destructive to this wholesome vegetable vege-table which needs only to be well scrubbed with a stiff brush. For the coming holiday season, you may wish to have a copy of National Association of Retail Grocers' "Recipes for Holiday Hospitality." For your free booklet book-let write to me at association headquarters, head-quarters, 360 North Michigan Ave., Chicago 1, Illinois. |