Show n u kel 1 Z 1 R 31 01 11 1 t agn Q W e J 77 amx 2 0 N ven toast to good health raw vegetables see recipes below vitamins for health when mother earth is bountiful in her output theres no good reason for stinting on mineral and vitamin rich protective foods this is the time to plan meals mainly of vegetables first from necessity because rationed 0 foods are 0 high in point value and scarce and secondly because we should I 1 try to build up our health as much as possible to reap personal and community benefits vitamin A no one should lack for this familiar vitamin that comes at the beginning of the alphabet because it is easily obtained in dairy foods carrots greens liver butter apricots prunes and tomatoes it is especially essential for growth and the maintenance of normal resistance to infection fec tion vitamin bl BI if the children or adult members of the family show signs of losing their appetite check into these sources for vitamin bl BI or thiamin dried beans and peas lean pork whole grain cereals yeast milk i cauliflower chicken peanuts and i egg yolk in addition to being necessary to maintain appetite this vitamin aids in growth and helps maintain the normal function of the digestive organs and nervous system vitamin C one of our basic nutrition rules definitely states that we should eat at least one citrus fruit a day we need this fruit for assuring enough vitamin C for well nourished gums and teeth as well as to maintain normal bone structure the normal strength of capillary walls and the prevention of scurvy find it plentiful in oranges lemons grapefruit pineapples strawberries tomatoes raw cabbage a and id greens liver green pepper and peas vitamin D vitamin D has to do exclusively with bone and teeth building sound bones strong teeth and the prevention of rickets vitamin D is as hard to find as vitamin A is easy J its sources are few fish liver oils cod halibut fortified milk and cream egg yolks and liver if your doses of these foods are small then get a big dose of suri sunshine shine th ats vitamin D too lynn says handy hints to keep food warm when serving and eating make certain both serving dishes and plates are as hot as possible place a teaspoon of salt in water in which eggs are arc cooked this helps prevent shells from cracking serve asparagus as a main dish by topping with cream sauce and hard cooked eggs sliced and dusted with paprika use only slow ovens degrees for baking fruit whips young spring rhubarb does not have to be peeled when baking tor for pies canning or making sauces and puddings lynn chambers point saving menu vegetable platter corn au gratin spinach nests with poached eggs shredded beets lima beans hot biscuits with honey ambrosia salad raisin drop cookies beverage recipe given vitamin G this vitamin also called riboflavin vin is found in many of the same foods as vitamin bl in addition to the part it plays in normal nutrition tri tion it is also essential to growth cell respiration and good nervous health vitamin PP P P most of us are more familiar with nicotinic acid which is just another name for this vitamin get your share if you eat lean meats and liver salmon wheat germ yeast tomatoes greens and buttermilk ter milk its responsible for good clear healthy skin and the normal functioning of the gastrointestinal gastro intestinal tract now how do we go about getting all these vitamins into our diet we will have to include foods from each of the groups mentioned daily this is especially important with the B and C vitamins because they cannot be stored in the body as is vitamin A tomato stuffed salad serves 4 4 medium sized tomatoes 3 ounces cream cheese 2 tablespoons green onion chopped 11 4 cup green peppers chopped vi 72 medium sized cucumber chopped 3 hard cooked eggs chopped vi 11 cup salad dressing peel tomatoes cut slices from top and scoop out centers sprinkle with salt invert to chill blend cream cheese with enough cream to soften line tomato cups with this mixture combine remaining ingredients fill tomato cups chill thoroughly serve with additional salad dressing in lettuce cups jellied perfection salad serves 6 I 1 tablespoon unflavored gelatin vi ja cup cold water wi cups hot water I 1 tablespoon lemon juice I 1 tablespoon vinegar I 1 teaspoon salt 1 cup diced dicea cucumber vi 12 cup sliced green onions vi 12 cup sliced radishes 1 cup chopped celery soften gelatin in cold water dissolve in hot water add lemon juice vinegar and salt chill until partially set add remaining ingredients chill until firm serve on crisp lettuce with mayonnaise cabbage pepper slaw serves 6 4 cups finely shredded cabbage 14 12 cup chopped green pepper I 1 teaspoon salt Vs teaspoon white pepper 2 tablespoons vinegar I 1 teaspoon celery seed 2 tablespoons tarragon vinegar I 1 teaspoon prepared mustard vi 12 cup salad dressing combine vegetables salt pepper sugar and celery seed combine vinegar mustard and salad dressing S S add to vegetables and mix thoroughly released 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