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Show Fffw 1 I I p-, i 1 1 That Indispensable Vitamin C "Vt IPPOCRATES (400 B. C.) is 11 authority for the statement that the effort of people to find better foods was the befrinninp of the science of medicine. Hippocrates Hippo-crates was known as "the father of medicine" so he must have known something about its ori-n. He was a man of great nobility of character and possessed high ideals of medical ethics which have been perpetuated to the present day in the world-wide reverence of physicians physi-cians for the "Hippocratic oath." The search for better foods has ' also continued to the present day. accompanied by a vast development in the science of medicine. One of this science's latest discoveries is the existence of the vitamins all-important all-important to human nutrition. Of these, vitamin C is the substance, the presence of which is essential to protect mankind afrainst the disease dis-ease known as scurvy, and it has been found to be present in large quantities in oranges and tomato juice. Tomatoes vs. Oranges One No. 2 can of tomatoes costs IS cents (or two for 25 cents) and produces ten ounces of juice. - Three Florida oranges cost 15 cents in most seasons, and produce an equal quantity of juice. These two juices are equally potent sources of vitamin C the only more potent ones known being lemon and ffrape-fru't ffrape-fru't juice. Therefore, equal quantities quan-tities of orange and tomato juice cive equal amounts of this vitamin. Two tablespoons clailv of cither will ensure an adult of his full requirement require-ment of vitamin C. More is a safeguard and advisable. Tomato Pulp Recipes The juice from a No. 2 can of tomatoes costs tar less than that from three Florida oranges, since there are many uses to be made of the nutritious tomato pulp which is left in the can when the juice is drained from it. They can be scalloped scal-loped by themselves, combined with various other vc-'etables, with eggs, with shrimps and crabs, used in soups, sauces, stews and hash, combined with nrca'.s. spaghetti macaroni, noodles, cereal, rice and in a multitude of other ways. Just to give you a start on some of the many ways in which the tomato pulp can be utilized after the juice with its valuable vitamin C has been drained off and drunk, here are a couple of recipes which will suggest many others: Lima Beans Italiew : Dice four slices of bacon and fry to extract fat. Add one onion, chopped, one green pepper, cut in rings, and two cups diced celery. Add the juice from one No. 2 can of lima beans, and simmer until the celery and green pepper are tender. Then add two cups of canned tomato pulp and the lima beans and heat well. Pour in center of platter and surround with boiled spaghetti. Half a package will prove sufficient. Serve as a main dish with quince jelly. You will find this recipe sufficient to serve from six to eight. Italian Chop Suey : Slice one medium onion, and cut one cup of celery in fine strips two inches long. Saute the onion and celery in four tablespoons butter until yellow. Add one-half pound Hamburger steak, and cook until it begins to brown. Then add one cup canned tomato pulp, one cop canned corn, one-half one-half cup grated cheese, and simmer sim-mer until the meat is tender. Add two cups cooked spaghetti and serve as a main dish with spiced cucumber slices. This recipe, too, is sufficient for from six to eight people. Try Soma of These You can go on from here devising devis-ing your own dishes, but here are a few in which tomato pulp combines com-bines excellently: scrambled eggs, omelets, meat cakes, round steak, with meats en casserole, with kidneys kid-neys and liver, with cooked cereal baked with tomato pulp and meat, with Spanish rice, and in tomato griddle cakes. |