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Show Stir-fryin- g is a quick way to cook vegetables that also retains the vitamin value. pg ml ml ml Cooking Corner Hints Uonderful World of the IVoIi Eat and Grow Younger i Favorite Cook ro SECTION Eat and Grow Younger Nerves Need Good Diet To Fight Jitters The Wonderful WOK J No vegetarian kitchen is complete without one. ittery nerves in a woman do not please a man, regardless of what youthful charms she may possess. Although a young girl, or a woman in her 20s or 30s. may get by without much poise and with nervous gestures that irritate the onlooker, the older she grows the more these undesirable nervous habits detract from the charm of a woman who wishes to retain an illusion of youth past her 40th birthday. Healthy nerves are fully as necessary in a man. Yet I choose to address this chapter directly to you women, although what 1 say to you holds equally good for the nervous system in past-4- 0 male bodies. A planned diet can give you the healthy nerves so vital to the charm and poise of a lovely woman. Notice, please, that 1 said a planned diet, and not a starvation diet. The nervous system that is starved of protein and fat has no other choice except to become jittery." An indifferent diet, or a starvation reducing diet that neglects protein and natural fats, is a diet designed to give you the unwelcome gift of jangled nerves. N o vegetarian kitchen is really complete without a wok. is a quick way to cook vegetables the less vegetables are cooked, the more vitamins, minerals and enzymes they will retain. A steaming rack is an essential accessory for your wok as many dishes, even cakes and puddings, turn out wonderfully when steamed. And, as every vegetarian knows, steamed vegetables retain more nutrients and keep their lovely colors as well. STIR-FRYIN- A NEW WOK should always be seasoned before use. Soak in hot soapy water for about an hour, adding more hot water as necessary. Scourwell with a steel wool pad and rinse with boiling water. Dry the wok, and set on a wok ring over a burner. Turn on to medium heat and pour in a small amount of vegetable oil (not corn oil). Rub oil in well with a paper towel. Repeat the process two or three times, and youre ready to cook! (Remember to oil your wok after each use and rub in well with a paper towel.) g should be cut to Vegetables prepared for approximately the same size, ensuring that they will cook in about the same amount of time. Slice vegetables thin, at a diagonal slant, to expose more surface to the pan. This makes for faster cooking, and it looks prettier too. Only a small amount of oil is used in g in a wok seems to require vegetables. Even less oil and foods never emerge tasting greasy or heavy. TODAYS RECIPES are all prepared with the stir-fr- y method. Have all ingredients sliced, chopped, diced or cubed before you start cooking, as theres no time to stop once youve heated the oil. And do use oil - not butter or margarine, which tend to smoke and overheat in a wok. Happy wokking! IMPORTANT stir-fryi- MEASURE cornstarch into small cup. Add water, a little at a time, to make a smooth paste. Combine paste with Vi cup water and add soy sauce. Set aside. Heat oil for 1 minute in wok. Add celery and onion and stir-fr- y on high heat. Add other vegetables and tofu and cook 1 minute longer, on high heat, stirring constantly. Add mixture; stir. Cover and cook 3 minutes, stirring often. Vegetables should be tender-crisServes 4 to 6. CURRIED BROWN RICE 2 Tbsp. vegetable oil Vi tsp. salt 1 clove garlic, minced 3 cups cold, cooked brown rice 1 small tomato, diced HEAT OIL with salt in wok over medium-hig- h heat. Add garlic and stir in oil until browned (to flavor oil). Remove garlic and discard. Add rice and stir until grains are evenly coated with oil then stir in tomatoes. In small bowl, beat eggs with curry powder and soy sauce. Stir into rice until just set. Add cooked peas and continue stirring just until peas are heated through. Garnish with chives and slivered almonds, if desired. Serves 4 to 6. water-cornstar- ': cup water I1: tsps. cornstarch 2 Tbsp. soy sauce 5 Tbsp. vegetable oil 3 stalks celery, diagonally sliced Vi medium onion, coarsely chopped 1 lb. Chinese cabbage, washed and sliced thin 'A lb. fresh bean sprouts, rinsed well Vi lb. snow peas Vi cup sliced water chestnuts ': cup cubed tofu Vi tsp. salt Vi tsp. sugar Diet has a direct, and very important influence on your nerves and your disposition. Elimination of an food from your diet, for no important reason other than it has too many calories, means depriving your body of several vitally necessary food elements. To illustrate: the high protein and natural-fa- t foods such as cheese, milk, meat, eggs, and seed cereals are known to also rich sources of thiamine (vitamin ), nutritional science as the nerve vitamin. The older you grow, the more thiamine your body needs. If your nervous symptoms indicate the need of extra thiamine in your diet, by all means use a thiamine concentrate, but under no circumstances neglect the foods Your body is unable to store rich in the of amounts thiamine, so ample quantities of this large vitamin must be supplied in the everyday diet. We also have learned that when vitamin A is scarce enough in the diet to cause nutritional eye disordefs, an accompanying symptom is a nervousness and general fatigue that interferes with personal contentment and efficiency. B-l- deep-fryin- CHINESE STIR FRY INFLUENCE high-protei- n stir-fryin- -- By LELORD KORDEL Number Twenty of a Series p. CHINESE BRAISED LETTUCE 2 heads Romaine or leaf lettuce 3 Tbsp. vegetable oil clove garlic, minced tsp. salt Dash pepper 1 NEED RICH BLOOD Vi 2 eggs Without blood that is kept young--this, rich with red coloring matter - along with the rest of your physical and mental organism, your efforts to remain a radiantly healthy, young-lookin- g person are doomed to failure almost at the outset. For the blood is your bodys carrier system. In order to dispatch renewed youthfulness to all other parts of your body, you first must make certain that your carrier system is in A-- l working order. Its only when the blood is youthfully red and healthy that it can impart to your body - the outer you - all the desirable appearances of a prolonged youth; fresh complexion, naturally red lips and naturally pink fingernails. Iron is widely advertised as the mineral responsible for the redness of your blood, and this is true.. Yet iron is not the only mineral needed to combat anemia. Copper, too, is necessary before the iron can go to work. Iodine is still another mineral concerned with keeping blood up to its normal richness. When too little iodine is obtained through your meals, the bone marrow (the red blood cell factory) cannot produce enough red corpuscles, even though both iron and copper are plentiful in the list of minerals essential for feeding" the blood. at -- RINSE LETTUCE well and tear into small pieces. Heat vegetable oil in wok, add garlic and stir over low heat, 1 minute. Mix in lettuce and seasonings. Stir-fr- y over low heat for 3 minutes, until lettuce is tender but crisp. Serves 4 to 6. tsp. curry powder Dash soy sauce 1 cup cooked green peas Vi cup minced chives, for garnish Vi cup slivered almonds, for garnish (optional) 1 -- Sour Cream Dates Back To One Cow Family UBy DONETA GATHERUM in baking is an idea that dates back to the time when nearly every family owned a cow or had access to an abundance of milk and milk products. Cakes and breads made with sour cream were lighter and stayed fresh longer. TODAYS commercially packaged sour cream is a consistency with a tangy light cream of custard-lik- e flavor produced by the addition of a culture of lactic acid starter. It is made from a fresh cream with 18 to 20 percent milk fat content. Sour cream is generally sold in half pint and full pint cartons. DAIRY CREAM is lower in calories than many foods for which it can be substituted. For example, one tablespoon of sour cream contains 30 calories compared to one tablespoon of French dressing that has 60 calories or one tablespoon of mayonnaise that has 92 calories. The United Dairy Industry Association offers these tips when using sour cream in cooking. When baking, use baking soda as well as or part of the leavening agent. Combine baking soda with the other dry ingredients and DILLY CHEESE DIP cup shredded cheddar cheese Vi cup dairy sour cream 2 tsp. prepared horseradish Vi tsp. dill weed BLEND together cheese, sour cream, horseradish and dill weed. Cover and chill. Vi COOKING CORNER not with the sour cream. Handle sour cream with care to protect its smooth texture. Heat gently but do not boil. ALWAYS FOLD sour cream into the other ingredients carefully and just before serving or baking. Dont overstir. When dairy sour cream is mixed in dressings or sauces along with vinegar, lemon juice or comparable acid foods, the sour cream may become thin. Upon storing in the refrigerator, it will return to its original consistency. Most dairy sour cream can be whipped. The sour cream will thin out at the beginning of the whipping process. It will not become as thick as whipping cream but it will double in volume. The following recipes from the United Dairy Industry Association are some of the best ways to use sour cream. FLAKY BISCUITS flour cups 1 Tablespoon baking powder Vi tsp. salt Vi tsp. baking soda Vi cup ('A stick) butter Vi cup dairy sour cream Vi cup milk Melted Butter MIX FLOUR, baking powder salt and soda. Using a pastry blender cut in butter until mixture resembles coarse meal. Blend in sour cream. Stir in milk until dough clings together. Knead gently on lightly floured cutter. Place on ungreased surface. Cut with baking sheet. Bake 10 to 12 minutes at 450 degrees or until lightly browned. Brush with butter. continued on next page. 2 continued on next pcge. Without rich blood, your efforts to remain young-lookin- g are doomed. 4 ? |