San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1926-04-09
SPR|NC TONES
REPLACED BY
GOODFOODS
Nutrition Specialists Test
Fresh Fruits and
Vegetables.
By ERNA J. BERTRAMS

Director OF Food Economics Armour
and Company.
During the spring season, the home
maker is often at sea as to what TO
serve her family. In days of old,
everyone had TO take spring tonic in
the form of sulphur and mOlaSSeS, but
in this century Of food education, the
hOmemakcr has learned through tests
made by nutrition specialists, that ma
lures remedy in the form of green
vegetables and fresh fruits is infin-
itely superior 10 all the patent and
old home remedies.
Unfortunately, there are many DeO-
pie who have not been able to cuff
vate q taste for vegetables and there
fore have reduced their diet to the
meat and potato type, which, al
though very satisfying, does not meet
the requirement for roughage nor does
it offer an adequate amount Of min
cral matter which is really the spring
tonic material
Every one likes the flavor Of meat
and therefore the clever homemaker
combines meat with an ample portion
Of vegetables and thereby gives her
family food not only for body building
but to chase the spring fever that
seems to set in at this time of tie
year.
BREAST OF LAMB.
1 small shoulder and breast Of
lamb.
> sprigs Of parsley.
l carrot.
> onions.
l Glove Of garlic.
3 tomatoes.
] bay leaf.
tablespoons butter.
l pint water.
BrcadcrumbS.
Select nice, fresh breast and Shout.
der Of lamb. Have the retailer re-
move all the bones; wipe carefully
with n damp towel. Take one cup Of
brcadcrumbs which have been wet and
squeezed, and season well with one
grated onion. and Glove Of garlic ana
chopped parsley. bay leaf and spices
to taste. Put in n frying pan with
one tablespoonful Of butter and fry
about five minutes. Place this dress.
ing into the open side Of the lamb,
and roll it IN in its own meat, and
tie it securely with Irvine or fastcn
with skcwcrS. Slice the carrot, onion
and turnip very fine, and fry in q
tablespoonful Of butter in a deep pan.
When brown, add the lamb. cover and
let it simmer for about fifteen min-
utes. Then add the tomatoes and let
brown; add just enough boiling
water to cover the meat, one pint 4;
reduce the flame and let it simmer
gently and steadily for about three
hours, or according TO the size of the
roll. Serve with the vegetables dish
cd around and with its own gravy.
CHOP SUEY.
pounds lean pork cut in dice.
, large stalks celery,
/ TO 6 mcdium-sizcd onions, diced
or sliced.
can mushrooms or IL pound dried
mushrooms.
Salt and pepper.
IA pound sliced bacon.
, tablespoons mOlasscs.
3 tablespoons chop sucy sauce.
Brown the bacon. remove grease.
Brown the pork and put all in d
large kettle, adding plenty of water.
Simmer about one hOtr or until tea
der, adding molasseS and chop sucy
sauce. Add celery Gld onion at the
end Of one hour and cook thirty min
utes. Before ready 10 serve. a small
amount Of flour may be stirred in if
desired to thickcn. Season TO taste.
Keep plenty Of water over the meat
while cooking.
RICE.
Steam in double boiler with large
amount Of water. Cook until tcnd,r,
but not until the grains become brOk
On. Remove and place in sieve. pour
cold water over the rice 70 separate
grains, return 70 double boiler and
heat before serving.
BRAISED FLANK.
Pound a large flank steak flar.
Make q dressing Of seasoned crumbs
and chopped salt pork or sUet, moist
cning with melted butter or beaten
cgg. Spread on the steak, roll up and
tie in shape. Cut fine a carrot.
turnip. an onion, and small bunch
81 parsley. Spread the roll Of meat
thickly with butter, season with pep
per and salt and pour over one cup
full Of boiling water or stock. Cover
and cook slowly in a very hot oven.
Rub the vegetables through a sieve,
skim off the fat and make gravy,
adding more stock or water If r..
qgired.
BEEF PIE.
Cut cold cooked beef into dice and
rcheat in gravy or in Brown Sauce.