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Show Toast to Good Health . . . Raw Vegetables! (See Recipes Below) Vitamins for Health When Mother Earth is bountiful in her output, there's no good reason for stinting on mineral and vitamin-rich vitamin-rich protective foods. This is the time to plan meals mainly main-ly of vegetables, first, from necessity neces-sity because ra- 0 tioned foods are (otPv high in point val- uhfets ue and scarce; Sy and secondly, be- wN'fiyj?' cause we should -vCV try to build up our -feN health as much -r" as possible to reap personal and community benefits. Vitamin A. No one should lack for this' famili iar vitamin that comes at the beginning be-ginning of the alphabet because it is easily obtained in dairy foods, carrots, car-rots, greens, liver, butter, apricots, prunes and tomatoes. It is especially especial-ly essential for growth and the maintenance main-tenance of normal resistance to infection. in-fection. Vitamin Bl. If the children or adult members of the family show signs of losing their appetite, check into these sources for vitamin Bl or thiamin: dried beans and peas, lean pork, whole grain cereals, yeast, milk, cauliflower, chicken, peanuts and egg yolk. In addition to being necessary nec-essary to maintain appetite, this vitamin vi-tamin aids in growth and helps maintain the normal function of the digestive organs and nervous system. sys-tem. 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. You'll find it plentiful in oranges, lemons, grapefruit, grape-fruit, pineapples, strawberries, tomatoes, to-matoes, raw cabbage and greens, liver, green pepper and peas. Vitamin D. Vitamin D has to do exclusively with bone and teeth building sound yo. bones, strong JJTf teeth and the pre-tfi pre-tfi sXvK?) vention of rick- I vi2STw1 ets Vitamin D is iv c" as kard to find as uVrTr:Tf" vamin A is easy. vfAA.y )) I ) Its sources are tlfylfp few: fish liver Qlls (cod halI. but), fortified milk and cream, egg yolks and liver. If your doses of these foods are small, then get a big dose of sunshine that's vitamin D, too. Vitamin G. This vitamin, also called riboflavin, ribofla-vin, is found in many of the same Lynn Says: nandy Hints: Tokeep 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 wa-ter in which eggs are cooked. This helps prevent shells from cracking. crack-ing. Serve asparagus as a main dish by topping with cream sauce and hard-cooked eggs, sliced and dusted with paprika. Use only slow ovens (225-250 degrees) de-grees) for baking fruit whips. Young spring rhubarb does not have to be peeled when baking for pies, canning ' or making sauces and puddings. For a delicious pudding topping mix two tablespoons of orange marmalade into one cup whipped cream. To save time in making fruity desserts, add sugar or honey to fruit or berries (strawberries, raspberries, rhubarb, etc.) and place in a shallow baking dish. In place of pie crust or biscuit topping use a crumbling of flour, sugar, a little butter and cinnamon. 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. I foods as vitamin Bl. In addition to the part it plays in normal nutrition, nu-trition, it is also essential to growth, cell respiration, and good nervous health. Vitamin P-P. Most of us are more familiar with nicotinic acid, which Is just another name for this vitamin. You'll get your share if you eat lean meats and liver, salmon, wheat germ, yeast, tomatoes, greens and buttermilk. butter-milk. It's responsible for good, clear healthy skin and the normal functioning func-tioning of the 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. The following recipes will give you good health as well as good eating. If vegetables are eaten raw, they are more valuable: Tomato Stuffed Salad. (Serves 4) 4 medium-sized tomatoes 3 ounces cream cheese 2 tablespoons green onion, chopped i cup green pepper, chopped Ja medium-sized cucumber, chopped 3 hard-cooked eggs, chopped Yi 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; ingre-dients; fill tomato cups. Chill thoroughly. thor-oughly. Serve with additional salad dressing in lettuce cups. Jellied Perfection Salad. (Serves 6) 1 tablespoon unflavored gelatin 1A cup cold water 1$2 cups hot water 1 tablespoon lemon juice 1 tablespoon vinegar 1 teaspoon salt 1 cup diced cucumber A cup sliced green onions Vi cup sliced radishes 1 cup chopped celery Soften gelatin in cold water. Dissolve Dis-solve in hot wa-ter. wa-ter. Add lemon juice, vinegar and r?Lf . JCJ salt. Chill until jfc W-TK partially set; add remaining ingre- WMMm dients. Chill until 1 TkmluL ' firm. Serve on iziiii crisp lettuce with (fer-Lf!i mayonnaise. V22 Cabbage Pepper Slaw. (Serves 6) 4 cups finely shredded cabbage Ja cup chopped green pepper 1 teaspoon salt teaspoon white pepper 2 tablespoons vinegar 1 teaspoon celery seed , 2 tablespoons tarragon vinegar 1 teaspoon prepared mustard Mi cup salad dressing ' Combine vegetables, salt, pepper, sugar and celery seed. Combine vinegar, mustard and salad dressing. dress-ing. Add to vegetables' and mix thoroughly. Ambrosia Salad. (Serves 4 to 6) 2 bananas, sliced enp diced orange H cup seedless grapes cup chopped dates 3 tablespoons lemon Juice i cup moist coconut, grated Combine fruits; sprinkle with lemon juice; chill. Add creamy mayonnaise dressing which has been blended with sour cream. Serve on i crisp lettuce and garnish with coco-I coco-I nut. j Belessed by Western Newspaper Union. |