Show NEED VITAMIN C IN DAILY MENU fruits and vegetables contrib contris CS i TT i i ute to bood good health by EDITH M BARBER A RE you getting enough vitamin 0 AA in your daily diet if you are using plenty of fruits and vegetables some of them raw you probably are furnishing your body with an adequate amount according to mordecal eze kiel 1 economic advisor to secretary of agriculture in the talk given to the american D association not very long ago the consumption of fruits and vegetables and mill milk during the last few years has fallen off consider ably this according to mr ezekiel Is largely due to the fact that the prices have remained at about the same level due to the cost of transports tran alon at the same time the prices of meats cereal products and sugar have dropped up to 1920 1929 there had been a large increase yearly in the consumption of fruits and vegetables which are so valuable on account of their mineral and vitamin content we find i 0 liberally supplied by citrus fruits and tomatoes whether raw or canned apples bananas pineapples fresh and canned strawberries and raspberries are also good contributors among the vegetables we find in addition to toma toes foes the rutabaga turnip spinach let tuce cabbage carrots string beans peas and potatoes both sweet and white all 1 borally supplied with this vitamin with the exception of tomatoes the cooking of these vegetables removes some of the natural content vege tables canned by modern methods however retain a goodly supply how about your vitamin C vegetable soup bior 1 or 2 carrots 2 onions 4 potatoes equart 1 quart water 4 tablespoons butter or other tat fat 1 teaspoon salt A teaspoon pepper wash and remove sun skin from carrots and potatoes and cut into quarter inch dice slice onion mix vegetables ex ept potato and coob cook in fat for ten minutes add potatoes cover and cook two minutes add water and cook un til vegetables are soft add seasoning and serve very hot baked onions with tomato sauce equart 1 quart canned tomatoes ibay 1 bay leaf 2 teaspoons salt 2 cloves G 6 med urn um sized onions 2 tablespoons flour 2 tablespoons fat pepper cook cool the tomatoes with the season ings for ten minutes blend the flour and melted fat add some of the to matoes to this mix well and stir into the tomatoes skin and cut the onions in half and put them in a large baking dish strain the tomato sauce over them add more inore salt if needed cover and bake I 1 the onions are tender about an hour brussels sprouts with chestnuts 4 pound chestnuts 2 tablespoons butter 2 teaspoons sugar j equart 1 quart brussels sprouts 1 teaspoon salt 2 tablespoons butter 1 teaspoon flour acup 1 cup water drained from sprouts remove shells from chestnuts blanch and then cook cool in boiling water until tender brown two tablespoons of but ter add sugar and cooked chestnuts and stir until well browned in the meantime cook the sprouts in salted water until tender heat the other two tablespoons of butter add flour and let brown add I 1 quid slowly stir ring constantly until thick and smooth add chestnuts and sprouts and serve baked green peppers 6 green peppers Vs 12 cup boiled rice vz 12 small on on chopped V 4 cup cold minced ham 1 cup brown sauce 2 tablespoons crumbs 2 tablespoons butter 5 tablespoons chopped mushrooms cut tops from peppers and remove seeds brown onions and mushrooms in one tablespoonful butter add ham rice and sauce cool three minutes pill fill peppers cover with crumbs and dot over with remaining butter babe bake ten minutes in a hot oven degrees F serve on toast with brown sauce 0 bell beil syndicate service |