Show NUTRITIVE PEAS 4 jv A 5 via PAK 1111 a 4 4 V iz 9 vee u ND now a noted food authority alty from tho the sanctum of lis nutrition laboratory tells us more definitely why are good tor for us iyo all know why we eat cat spinach eat it and like it have told U us s because it Is full ot of iron which many foods lack and much hns has been said in like manner about carrots cut but most ot of us havo have eaten rous peas just because wo we liked thain and have hart had only a very hazy idea about their exact diet dietetic etc worth lore ilore I Is the tha welcome news that tha t science has to contribute apropos of canned pe pers canned peni are an economical source of protein and energy in protein content peas aro are among adiong the richest of the members or of tho the vegetable family nutritional research has established tor for tho the canning industry the 3 most conducive to conservation of the vitamin content of peas A As q a result they are arc a rich source of vitamins A B and C d it has boon been chown that the re heating of canned peas tor for serving call causes no apar appreciable eci blo loss of vitamin fa C abil the food thus prepared ranks avith v etli the richest vitamin C carriers carr isis such bach as orana branso juice or tomatoes la in vitamin B content ta chinned nned peas are richer sources than orange juice jaice or tomatoes tom aLoes eg although there Is evidence evid enca that the calcium of peas is not as readily utilizable as that of other vegetables canned peas are arc a good source ot of mineral cle monts such as calcium iron and phosphorus do you know some os ol the interesting now ways to serve theeo valuable abla pias pa the fol foll lowins olvin are tested recipes red daril on toast add two cups of oe grated cheesie to the tha contents of ono can of ct tomato soup and het heat until melted add A tile contents of one no 3 2 can ot of peas one halt of oe a no 2 can of 0 red ald k d ney beans or one cup s salt alt and ropper to taste and heat beat thorl thor L lushly on lily serve on coart secos and I iny ay iy a eribo curl cu of bon on cach thin eight per sors creole steak which kerf PS six persons for ona dollar salt ad r two lio ustle or of round steak and dreaux voll with lour deown on both bolh sided in a little fat in a heavy iscil B allot lct the meat put in the kallet one groen green popper which his has been shredded and six emall aall whole onions and bmw brown n return the meat to tho sll lt spread with a little prepared mustard and pile the pepper and d onions on top and around tho the steak add the contents oi of one lo 10 blinco can of tomatoes ev cover tightly and cook slowly until very tender just before lone done add tho the contents of at one 11 ounce can c an of peas english engrish peas add one ona and ono one halt hale tablespoons vinegar one and one half tablespoons sugar and aad two trio tablespoons of crushed fres li mint to the contents of one 11 oun ouno ounce o can ot of peas and simmer gently for ton ten minutes this serves senes four persons parsons pea tim timbales bales which scry twenty four persons drain six no 2 calis cans of peas and press through a sieve to the pea add ten slightly beaton beaten eggs ono one and lid ono one halt half tablespoons table salt ono one teaspoon pepper ant and three fourths cup of oc butter then add three caps milk turn into well pleased molds and set in fit a pan 0 ot f hot water dake bake like custardo custards cus eus tards in ill a very moderate oven until firm and a silver alco I canles out capan alf an 00 degrees for furty to fifty minutes it if cooked too long or in too hot an ovon oron aliey will become like whey on hot pante all and serve seive with a whito walto sauco which contains cont airis drained bhole peas cas six sl cups of sauce to tha contents of a no 2 can or of p 0 a 3 scotch droth with peas avery a vary old recipe prepare three onions or lecias one small cabbage age one carrot and one turnip and cut them into small email pieces put four quarts of water or stock into a largo earthenware pan and when it bolls boils add two pounds of mutton mutten neck and one cup of oc barley i doil boll up tip skimming antly add the ve vegetables ota blei ant and then simmer tor for throe three hours now X 0 w stir 1 in n one extra carrot grated a cup of canned peas salt and pepper to taste one teaspoon of sugar and a tablespoon of butter again for thirty minutes add ozza ou tablespoon of chopped parsley and serve this serves nerves eight persons |