San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-11-20
CANNED FOODS
SOLVE MEAL
PROBLEMS
Complete Dinner Can Be
Prepared in Few
Minutes.

In realms domestic. the "five-foot
bookshelf has a rival, nowadays in
the fivc-foot shelf of canned foods.
For the modern housewife is coming
to realize that much of the old-time
household drudgery can and should be
simplified and systcmatized, so as to
give her more time 10 enjoy her fam
lily and more strength TO expand upon
things intellectual end artistic.
So the handy shelf Of ready-to-serve
foods is rapidly finding a place in
every well-kcpt home. When the
housewife realizes that she may have
little corner grocery" of her own.
right in her kitchen. she will take
pride and pleasure in keeping hei
canned food shelf we'll stocked with
wide variety, so that she NAV be ready
to meet any emergency IN the way of
unexpected guests, hurry-up meal,
ctcetera.
COMPLETE MEAL.
For there is scarcely anything. now.
that does not come in ready-to-serve
form. From soup to dessert. an ella
borate course dinner NAV be served.
literally, "out of a can" Moreover,
the five-foot shelf Of canned fo>1s is
4 sure guarantee that the family will
ret absolutely sanitary and nutritious
food There is rothing haphazard
about commercial canning, today, The
laws of sanitation are strictly en-
forced throughout the entire process of
handling and canning the various
foods. And science and invention
have co-operated to make possible
nerfect sterilization that destroys all
harmful organisms. and the preserva-
ton of vitamins through the preven-
ton Of oxidation.
In stocking her canned food shelf.
the housewife must consider the var
ious needs of the human system. so
that she can give her family well-bal-
anced meals, serving them food that
contains all the neutrality-suspicious..
carbohydrates. fats. mineral salts and
water. In addition. she must give
them food in which the greatest num-
Der Of vitamins have been retained.
since vitamins are 10 the body what
the spark-plug is 10 the engine. They
ignite and turn into energy the other
clements.
RICH IN VITAMINS.
yitamins are most largely found
in vegetables, fruits. milk and eggs.
The first three are to be had in can
ned form, and in that form are best
preserved. Tomatoes, for instance. are
rs rich in yitamins as is butter, fat.
And in all green plant tissues such
as spinach. chard and cabbage. corn,
peas and beans. carrots, sweet pota-
toes and parsnips. they are in their
native element. so to speak. All these
things should have place. therefore.
on the five-foot shelf, since they are
now canned.
Proteins-the builders and repairefs
of tissue-are found in meats. eggs.
cheese, milk. cereals. peas. beans and
lentils. Meats arc now canned in
wide variety. 10th as to kind and
form of preparation. All sorts Of
meat combinations may be served out
Of a can. as wei as the plain roast
beef and beefstea,s and onions. Even
cheese is now canned. and in this form
is always moist and ready for the
table. For cooking or grating pur-
DOses bulk cheese is better. because
it needs ~ be dry for these things.
Carbohydrates supply heat and en-
ergy and are found in starchy foods
such as sugar. flour. syruDs and other
vweets. The ingredients for many de-
licious desserts and drinks are in can
ned form. and n good supply Of these
should always be KEPT on hand. Among
them are various fruits. chocolate
matted milk. pineapple. cocoanut and
the like. The fruits and vegetables
also contain minerals. Fat is TO be
found in the canned meat. chicken and
fish products, as we'll as in cooking
oils. On the pantry shelf depends
.hs fo.,.l,- Laof.L