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Show T.-i - .""- i , ir -r- i j.p i. i .v.. i ii ' -'Jr-5--' ..' 1 YOUR NEED OF IODINE HAVE you ever boarded a street car and then discovered discov-ered that your purse contained con-tained only tour pennies instead of the necessary five? Only one little penny missing, but what a difference it made! Doctors tell us that no diet is complete without with-out iodine. Every one of us man, woman, and child, must have some every day. Only 0.05 of a milligram, to be sure but with that 0.05 missing, we cannot travel far along the road to good health. Without iodine, we may develop goiter and thyroid trouble and our children may be dwarfed In stature and even feeble minded. The Riches of the Sea Valuable as iodine is, it is not scarce or difficult to obtain. All the year around we get a supply of Grade A iodine from fish, oysters, and other sea foods. The sea nourishes its creatures well. Its water gives its tenants a rich diet because all rivers and streams flow into it, bringing minerals which rains have washed out of the earth. In addition to this, the sea grows an invisible garden of very tiny plants which float on the surface of the waves and absorb ab-sorb sunlight. Fishes feeding on these are literally full of vitamins. Thus Vitamin A is a gift o the sea especially through the cod and the salmon. Vitamin D and phosphorus which wards off tooth decay, copper cop-per and iron, helpful in anaemia, id last hut not least our indis-sable indis-sable iodine are other riches n the sea's treasury brought to us by every sea food from the mackerel to the sardine. It's an important fact, too, that none of the iodine is lost when fish are canned. Plenty of Milligrams If you have only one(fish day a week Friday in your home, these recipes for new fish dishes may make you decide to inaugurate inau-gurate the habit of two a week or even three. Every one is guaranteed guaran-teed delicious and assures your family of many more milligrams of iodine than the 0.05 which is the minimum amount each person should have each day. Salmon au Gratin: Fork together to-gether lightly two cups of salmon, two cups mashed potatoes, six tablespoons milk, six tablespoons melted butter, salt and pepper. Sprinkle half a cup grated cheese over the top; then buttered crumbs over the cheese. Brown in a moderate oven 375 degrees for about twenty minutes. This serves eight. Luxor Salmon Mold: Mix together to-gether in the top of a double boiler a teaspoon and a quarter salt, one teaspoon mustard, a few grains cayenne, two egg yolks, and a tablespoon and a half hut-ter. hut-ter. Add one cup of milk and three tablespoons vinegar, and cook until thick. Soften four teaspoons tea-spoons gelatin in four tablespoons water and dissolve in this mixture. mix-ture. Cool. When beginning to thicken, add contents of one 1-pound 1-pound can salmon, flaked, half a cup peas and half a cup chopped . walnuts, and mold in a fish-shaped mold. This serves eight. Cod and Oysters Jellied Codfish: Make a white sauce of two tablespoons huLter, two tablespoons flour, one and a half cups milk, salt and pepper, and one slightly beaten egg. Dissolve Dis-solve in it one tablespoon gelatin which has been soaked in four tablespoons cold water. Cool. Fold in contents of iwo 10-ounce cans codfish flakes and eight chopped sweet pickles, and mold as desired. Chill. This serves eight to ten liberally. Codfish Flakes in Cream Sauce: Flake contents of one 10-ounce can codfish cakes, in large rough pieces, using a fork. Drop into deep hot fat 390 degrees and fry until brown. Drain and serve with a sauce made by melting two tablespoons butter, adding two tablespoons flour, and then gradually grad-ually adding a cup and a half diluted evaporated milk and cooking cook-ing until thick. Add two tablespoons table-spoons minced parsley, salt, pepper pep-per and one teaspoon lemon juice. This serves four. Chicken and Oyster Patties: Make a cream sauce of a tablespoon table-spoon and a half butter, a tablespoon table-spoon and a half flour, one cup thin cream, half a teaspoon salt, an eighth of a teaspoon celery salt, and a few grains paprika. Add a quarter of a cup shredded canned pimientos, the contents of one 5-ounce can oysters scalded in their liquor, and two cups diced chicken. Serve at once in hot patty shells. Fills six to eight patties. |