Salt Lake Telegram | 1931-01-24 | Page 11 | Sister Mary's Kitchen

I SISTER SISTERs s Marys Mary's Kitchen I J JI I By SISTER MARY NEA Service Senke Writer DAILY MENU l BREAKFAST Stewed BREAKFAST Stewed dried apricots cereal cream poached eggs on milk toast milk coffee LUNCHEON LUNCHEON Scalloped on onIons onIons onions on- on ions and m rye bread hearts lie of celery lemon cream pudding milk tea DINNER Broiled sirloin steak French fried potatoes creamed cauliflower ct jellied tomato salad canned peaches cocoanut cake milk mUk coffee Within the last few years ears scientists tl tS have presented d definite evi evidence evidence evi- evi dence that the food substance known as vitamin B Is a mixture of several everal vitamin factors ing an important part rt in nutrition Dr Walter Waiter H Eddy warns us that the absence of ot this vitamin from the thel diet results In the cessation of the growth growth ceasing ceasing relatively rein rela quickly following the deprivation deprivation deprivation tion of the factor for unlike vitamin A the body body- cannot store this vitamin and its its' removal remo from the diet re results suIts in fairly rapid evidence of the absence Its a absence ence also results In Ina a multiple Inflammation of the nerves neives which is called poly neuritis and this Inflammation Is succeeded by loss of or control of or certain muscular activities This is one of ot the Indications indications Indi indi- of or the disease known as beriberi benben beriberi beri ben I beri ben and its direct relation to this disease has given It the name of antl anti vitamin The other factor of vitamin B is considered red a preventive and a also o oa a curative If U the disease has not g gone ne too far for pellagra In children lack of pf growth failure of appetite loss In weight and di digestive digestive dl- dl troubles are apparent long be before before before be- be fore actual evidences of ot the diseases appear These conditions usually Indicate in indicate In- In lack of the B vitamin In a achild's achild's childs child's diet and 1 If foods rich in vitamin vita vita- mm min B are provided the trouble can be easily corrected WHERE VITAMIN IS FOUND Yeast Is the richest known source of vitamin B but it Is widely distributed distributed dis dis- dis In whole cereals vegetables fruits nuts eggs and dairy products Although milk was once regarded as asan asan asan an excellent source of or vitamin B recent investigations have shown that this is not true Although heat has some effect on vitamin B as long as the natural natura acidity of ot the foodstuff is undisturbed undisturbed I as the acid add is 15 neutralized de destruction destruction destruction de- de of the vitamin is Increased The factor Is 15 much more sensitive e than the fac fac- tor In order to conserve both factors fac fae- tom tors care should be taken not to overcook foods and to avoid the use of a n neutralizing agent wherever pos pos- sible The use of soda In the cooking of or green vegetables Is a bad practice for It is the means of destroying the vitamin Whole grained cereals are arc particularly particularly particularly rich sources of ot vitamin B Band and they are one of ot the cheapest During During Dur Dur- ing lug the winter months the regular use of grain entire ln cereal cereBI products Is an economical measure that In Insures in- in sur s an adequate supply or B in the normal dietary