Show 0 CT A 0 9 Y YOUR 0 U rh NEED 0 OF F 10 IODINE D I 1 N AVE you ever boarded boat ded a haea H street car and then dincov 01 ed that your purt purrs 3 con tailed only tour four pennies instead of ilia necessary live only one latto penny missing but what a difference diVer cince it made doctors tell us that hut no diet is complete without iodine every one of 0 us man woman and child must livo hivo h ivo sonio some every day only 05 of a milligram to be sure but wih that missing we cannot travel far along the road to good health without iodine we may develop dev eop goiter and thyroid trouble and am our cur children may be ba dwarfed in stature and even feeble minded the riches of the sea valuable as iodine is it ft la Is not or difficult to obtain lall all the tha yer around we get a supply of grade crade A iodine fron fish 0 atory ator 3 and other sea foods the alho ca noir lihas wi ita creatures well Ps alor biver lia its bejanis le janis a rich jiri gjul icil ri Elipa uia lir lif lilii it bringing minerals which rains have washed out of the earth carth in addition to this tho raa grows caws pvn an invisible garden at 0 Y vory y dinv tin plants which float on the iha surface of the waves and ab corb sunlight fishes feeding on these are literally tull full ot of vitamins thus vitamin A is a gitt of the sea especially through the cod and the salmon ralmon vitamin Vit arnin D aud and phosphorus which wards off tooth decay cop per and iron belp helpful fulin tn anaemia id d last but not least our indis india iodine are other riches oin oia jhb lh seas treasury brought 0 o its as by every sea a food from the mackerel wac kerel to the sardine eardine its an important tact fact too that none of the iodine to in bost lost when fish are canne canned tit plenty of f it if you have only oue one fish day a week friday m in your home cheso recipes tor for new fish dishes may yuu you decide to inaugurate thi the habit babit ot of two a week or even three every ono one la Is guaranteed delte loui and assures your family of many more imore 4 of iodine than han the which is 13 tho minimum amount each person should have each day satin salaw as an gratin fork together lightly two cups of salmon two cups cupa mashed potatoes six tablespoons table milk six tablespoons melted butter alt salt and sprinkle half a cup grated cheese tier oyer the top then buttered ermia over oter the cht ge in ID a ovea o ve a degrees for f about twenty minutes this serves eight salmon mou mold mix teother together in the top of 0 a dolli double blo boiler a teaspoon and a quarter cuartor salt one teaspoon nau mustard a few grains cayenne two egg yolks rind and a tablespoon and a halt half butter add one cup of milk and three table tablespoons vinegar and cook until thick soften four teaspoons gelatin in tour four tablespoons water and dissolve la in this mixture cool when beginning to thicken lold contents of one I 1 pound can salmon flaked halt a cur LUD peas ud 41 AW A cup chopped chapped y wiil walnuts nuts unit mold in a fth shaped mold this serves eight cod and oysters jellied codfish malie a white of two tablespoons butter two tablespoons flour one and a halt half cups caps milk salt and popper pepper and one slightly beaten eg dissolve in it one tablespoon gelatin which has been in four tablespoons cold water cool fuld in contents of tv ct 10 ounce c cans ans codal h niles and eight r chopped sweet pickles end mold f 11 09 s cbill this serves eight tu to ten liberally P riches ri in gream 0 earn sauce v flake contents of tine 10 ounce can cadres caare in large rough using a tork fork drop alno deep deap hot tat fat aogi ees arad and fry until brown drain and serve with a sauce muce idaile dinatle by melting inciting awo wo till bufter 1 uter tat ling two wo tables pawa hour flour brict then grad gead r inter r cup aud a ap afelt ij illel ill ll enill ard and ck ck tai lilt lil dd wo minced salt mcp per and one ane teas teaspoon lemon juice this serves four cad oyster catties rat ties tei mako ti a arcain bauco bauce of a talle table spoon and a naif half butter a table and a halt balf flour one cup thin cream halt a teaspoon salt tin an eighth of cf a tease teaspoon aon celery salt and a few grains paprika add a quarter of 0 a cup shredded aja canned pimientos tos tho contents of pie 5 ounce otince can oysters scalded in tb their ir liquor and two cups diced dicea chicken serve at once in hot patty shells fills six to eight patu |