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Show it' I By HELEN HALE Q:n :i OK CHOP raw cabbage and other raw, leafy vegetables only shortly before using. Exposed I cul surfaces lose vitamin C quickly. Pare, or, even ;'Si better, scrape r 0 0 getabh- M$iJ&wi suh as carro Potatoes a? SjbjSjSISsS thinly as ps- sible so that y-u don't lose their precious nuti '.eats Leafy vegetables should be handled han-dled as little as possible to prevent bruising which in turn destroys vitamin C. It's not safe to freeze any frozen food after it has thawed. Cook and use immediately or cook and use shortly later. Be wise and save meat drippings for soups, gravies and sauces. They contain not only meat flavor but also fat for energy and important vitamins and minerals. A DELICIOUS GLAZE for baked ham can be made by mixing 12 cup of maraschino juice, apple cider or sweet pickle Juice mixed with 1 cup of sugar. After glaze is applied on baked ham, set the oven at 400 P. and bake for 15 minutes or until the desired de-sired shade of brown is reached. Combine a slice of ripe banana with shreds of fluffy coconut and a tiny sprinkling of grated orange rind. Cover with chilled apricot whole fruit nectar and serve for dessert with chocolate covered graham gra-ham crackers. YOU'LL LIKE COOKED BROCCOLI BROC-COLI if It's topped with a hot French dressing and a sprinkling of chopped roasted almonds. You'll find that a slice of ham and one of cheese between two slices of bread dipped in milk and eggs, then fried like French toast, make a perfect sandwich. RECIPE OF THE WEKK Frozen Fruit Dessert (Serves 8) 2 egg yolks 2 teaspoons sugar 2 tablespoons lemon juice 6 marshmallows, cut 1 cup chopped pears 1 cup fruit salad Vi cup toasted almonds 1 cup heavy cream, whipped C-.-oh yolks, sugar and lemon juic. in double boiler until thick ar. srsoc-th. Add marshmallows. Co and thfll. Add fruit and nuts, tht f:u in whipped cream. Pour in: freezer tray and chill until Arm. |
