Show NUTRITIVE lu PEAS at 4 ifa 2 1 p I 1 forit J yo 51 ea ZT AL W aap A now a noted food authority im from the sanctum of his scientific nutrition laboratory tells us more definitely why peas are ire good for us we ve all know why we eat cat spinach eat it and like it dietitians have tol told d us because use it is full of iron which ciol 1 many foods lack and much has been said eald la in like manner about abou t carrots carrot s but most of us have bave eaten peas just because we liked them and have had only a avery very hazy idea about their ex et dietetic worth here Is the welcome news that sc tenc has baz to contri contributor buto apropos of canned peas flea canned nned peas aro an eponym economical loal source of protein and energy in protein content pe peas u are amon among g the richest of the members jiember 4 of tho vegetable family autritt 0 I 1 research has as established tor for the fanning canning industry tho the processes MOB most t conducive e to conservation of the vitamin c content of peas As ab result they are a rich source of vitamins A 33 and C it has been shown that the re heating of canned peas for spraying scry spry ing causes no appreciable loss pt of vitamin C and the food tinus thus prepared ranks with the tha richest vitamin 0 carr carriers lers puch fuch as aa orange juice aulca or tomatoes in n vitamin B jonii content ent canned peas orange pre are richer sources than orange juice dulco or tomatoes tomato qs although there is evidence til that 4 the oal clun ot of P asas S is 12 vat not ji aa readily 9 as ael that of other vegetables canned peas are 9 9 4 good burco 0 desirable able mineral qa elet ments such as cal calcium clum iron and phosphorus do you yog know some of the inter estina now ways waya to serve the these be valuable peas the ara tested ro recipes cipes jad devi toast add two cups bf b grated cheese to the eon tents of ono can of 09 tomato soup and heat un until til mel melted tel add the contents concept of one ona no 2 can of peas one halt of a no 2 can of red kidney beans or one cup salt and pepper to taste and heat thor they hughly serve on toast t slices and lay a crien curl of bacon oft 04 each this serves eight parsons nera oEs creole secal which sorves six persons for one dollar s salt and pepper two pounds of round steak an and d dredge well with flour brown 0 on it both sides in a little tat fat liva in a heavy skillet tho meat put in the skillet one green pepper which has been shredded and six small whole onions and brown return the meat to the skillet spread with a lutlo little prepared re mustard and lilethe pi lethe pepper and onions on top raud and around tho the st steak eak add the contents of one ona 10 ounce caff can ot toma tomatoes cov cover r tightly and cook slowly until very tender just add the toA on teats tents ot of orio ono ll 11 ounce can of POW pas english englis h peas add one and ane hill halt tablespoons vinegar ono and one half tablespoons table sugar and two tablespoons of crushed fresh mint to the contents of 0 ono one 11 Ps bunca car of at peas and simmer gently for ten minutes abia serves four persons pea timbales Tim bales which aery bervi twenty tour four pers persons dusi drain six no 2 caps cans of peas and press through gli a sieve cievo to tile the poa pulp add ten slightly beaten eggs one and que one halt half tablespoons tahle spoons salt aalt one teaspoon pepper and cup of butter then add three cups milk turn inlo injo well greased molds mold and set bet in 16 a span pan of 0 hot water atey bake like bustards custards cua cus tarda tards 11 in W a 4 very moderato oven until firm a and ia a silver knife cornea comes out clean degrees for forty to bofty minutes it if cooked too ions ng or in too hot an oven they will become like whey unwound Un would on hot plate and servo serve with a white sauze sauca which contains con taing drained whole peas six cups cu of sauce bauce to the contents of a no NL 2 can of peas scotch idith peas a very old recipe prepare three onions or leel leeks s ono one small cabbage ono carrot and one ohe turnip and cut them into info small pieces put P ut tour four quarts ou of water or stock into a large earthenware pan and when it bolls bolla add two pounds ol at mutton neck and one cup of barley boil up ski skimming mining frequently add the vegetables anti and then simmer i tor for three bourg atar ln ona extra carrot grated a cup ot canned peas salt bait and pepper to taste ona ne teaspoon of sugar and a t tablespoon le spoon of butter simmer af at ifft adfor thirty minutes add one ona tables of chopped parsley and ana serve serves ight persona t |