The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1927-03-14
Vegetables and
Fruits Year Round

fruits ana vegetables are ma
lures own protective foods
keeping our bodies vigorous and
sound, and doing much to
strengthen our resistance to cold
and exposure.
Our tables should now be plen-
tifully supplied to make sure we
are getting fall the needed mineral
salts, vitaTnins and cellulose these
foods contain. Fortunately, there
Is no better way to appeal to win
ter appetites.
Fortunately, too, the best fruits
and vegetables are readily obtain.
abale, even though our garden
plots be frozen and the landscape
covered with snow. BY means Of
canned foods-under the well-known
reliable brands-every housewife
can supply the dietetic needs Of
her family all year round in a most
convenient and economical way.
There is really no difference be-
tween canned foods and fresh
foods cooked in the home. Both
are fresh to begin with-and both
are cooked before they are eaten.
In the canned variety, however, the
housewife has the advantage of
getting the product whenever she
pleases. 1t is always lin season =
right in her pantry shetland it
saves such preliminary work as
shopping. asserting and cleaning.
A good illustration OF the dietetic
value Of canned fruits and vegeta-
bles for winter is found in spinach,
one of the most beneficial of our
green's. 1t Ii noted for its rich
abundance of iron, phosphorus, cal
cium and other body. building min
erals. 1t is also highly recommend
ed by doctors and dietitians for its
supply OF essential vitaminS ana
for Its bulk which promotes internal
cleanliness.
Other canned fruits and vegeta-
bles are equally convenient as q
fresh. healthful addition to winter
meals. Some of the more important
varieties are asparagus. peas, string
beans, corn, beets, carrots. tomatoes,
peaches, pineapple, Apricots, pears,
cherries, plums and berries. All
can be obtained from any good
grocery under well.known labels.
Below are indicated some of the
tasty dishes most welcomed at this
season of the year-which any
house wife win find easy to pre-
pare:
Asparagus POlOnaiD
with broiled steak or chops.
Turn canned asparagus into q
saucepan and heat, using the liquid
in the can Allow 6 to stalks
asparagus for each service While
this is heating, melt 2 tablespoons
butter in q frying pan and add u
cup soft bread crumbs. Fry until
a golden brown, add Y teaspoon
salt. Remove from fire, add a
chopped hard cooked egg and pour
over tips of asparagus. Sufficient
sauce for 4 persons.
Spinach SouffIe
Drain the canned spinach, then
turn into a chopping bowl and chop
very fine. Allow / X cups of chop
ped canned spinach to serve or
persons. Melt level tablespoons
butter in a sauce pan. Add level
tablespoons flour: mix until smooth,
then place over low fire and cook
until frothy; add y cup milk and
cook, constantly stirring. until mix
ture becomes very thick. Add Il
teaspoon salt, * teaspoon pepper,
x cup grated cheese, the chopped
spinach and 3 well.beaten egg yolks:
mix well, then carefully fold in 8
stiffly beaten egg whites. Pour
into a baking dish. Set dish in
pan of hot water and bake in
moderate oven. 1850 degrees Fahren.
heitl until firm in the center. Serve
from the baking dish.