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Show Requisite in Family's Menu Citrus Fruits, Cabbage, Lettuce, Spinach and Tomatoes, Both Raw and Canned, Are Liberally Supplied With Vitamin C. If you have the orange and tomato juice habit which has swept the coun try in the last few years, you are probably getting your quota of vitamin vi-tamin C, which is found widely dis tributed among fruits and vegetables The citrus fruits, cabbage, lettuce spinach and tomatoes, both raw and. canned, are particularly well supplied sup-plied with this vitamin. Pineapples apples, bananas, raspberries and strawberries, string beans, carrots turnips, beans, peas, potatoes and radishes give us almost as liberal n contribution. Because sometimes the vitamin C content is injured during cooking, it is fortunate that most of these foods are delectable iu their raw state. Both tomatoes and pineapples, pine-apples, however, because of their natural nat-ural acids, keep their full content after cooking. This enables us to use these canned products with full confidence in their vitamin C supply. When this vitamin is very low or absent, as hns been the case in war times or on long voyages away from the source of the fresh food supply, the disease known as scurvy may afflict af-flict the community or the crew. Old records show that limes, lemons and potatoes were known as scurvy preventives pre-ventives and cures generations before the existence of vitamin C was recognized. rec-ognized. While acute scurvy is seldom sel-dom or never seen in this country, a condition of sub-scurvy, which retards re-tards the growth and the formation of good teeth has been found In cases of undernourished children. The symptoms are loss of appetite, sore mouth and tenderness of the joints. Some of the "growing pains" which were supposed to have been a natural nat-ural affliction of childhood may have been caused by a chronic case of mild scurvy. Plenty of fruits for breakfast, the use of vegetables and fruits liberally liberal-ly at the other meals in the form of salads and desserts, will provide, us pleasantly with the essential vitamin vita-min C. Clear Tomato Soup. 4 tablespoons butter cup each onion, carrot, celery, raw ham, cut up or diced 1 can tomatoes teaspoon peppercorns 1 small bayleaf 3 cloves 2 sprigs parsley 3 sprigs thyme Salt Pepper 1 quart white soup stock Cook onion, carrot, celery and ham In butter five minutes. Add tomatoes toma-toes and seasonings and herbs and cook, slowly for one hour. Strain carefully, add stock and season to taste. Citrus Cocktail. cup lemon juice 4 cup orange juice cup grapefruit juice A cup sugar, few grains salt 1 cup mineral or Iced water Extract juice from the fresh fruits. Combine and pour over cracked Ice in cocktail glasses. Garnish with mint sprigs or maraschino cherries. Carrot, Cabbage, and Nut Salad. 2 cups carrots, cut in very flne Btrips 2 cups cabbage, finely shredded cup vinegar cup sour -cream Vz cup mayonnaise cup nut meats, finely chopped Crisp carrots and cabbage by al- lowing them to stand in ke water. Drain, add vinegar, and chill 15 minutes. min-utes. Drain and dry vegetables thor-uighly. thor-uighly. Whip cream slightly. When thick, fold In mayonnaise. Combine carrots, cabbage, and nuts and toss together lightly with sour cream and mayonnaise mixture. Serve on crisp lettuce or as a slaw. c Bell Syndicate. WNll Service. |