Milford chronicle., 1934-08-10
URGES CANNING OF
SUPPLY OF TOMATOES
Every Family Should Eat Tomatoes
For Better Health, And Stronger
Bones And Teeth

With the promise of an abundan
crop of tomatoes this year, it should
be possible for every family to have
an adequate supply for the non
growing months which cover a pc
riod of about eight months, says
Miss Pearl Macdonald of the Exten-
sion Service, University of Delaware,
What is an adequate supply may
be asked? Our best nutrition au-
thOrities tell us that tomatoes three
or four times week will meet GER
tain requirements for growth in
children and for general health for
everyone. Allowing One-half to two
thirds of cup per individual serv-
/ ing, with three to four servings per
I week, over a period of eight months !;
/ the winter supply should provide
/ twelve to sixteen quarts of canned
tomatoes for each person. Multiply
this by the number in your family
and you have the total amount
needed
Why should such care be taken
to provide tomatoes in the diet? Be-
cause, continues Miss Macdonald,
they are valuable not only for the
minerals they contain. but also for
the vitamins. This is especially true
for vitamin C which is the preven-
tive of scurvy and is one of the fac
tors influencing the good growth
and healthy condition of bones and
teeth.
DR.. Rose says that "since teeth
har hoo, H.. g 81,
parts of the body to be affected by
Il deficiency of vitamin c and to be
seriously affected when scurvy is
scarcely suspected, there seems lit
tie doubt that the nOtoriOusly defec-
tive teeth of Amrican children may
be, in part, due to a lack of vitamin
c in infancy and early childhood. d"
The late DR.. Hess. a well-known
authority who had wide experience
with infants and children, found that
many who do not have acute scurvy
suffer from irritability. lack of appe-
tite. signs Of anemia. general weak
ness and retardatiOn Of growth which
can be relieved by increasing the
antiscOrbutic food in the diet" Anti
scOrbutic foods. that is those that
prevent scurvy. include such foods
as oranges, lemons, grape fruit, and
other fruits as peaches. pineapple,
as well as tomatoes, celery. carrots.
raw cabbage, lettuce. cress and other
leafy greens which can be eaten raw.
The tomato is one of the less ex-
pensive foods rich in vitamin c and
the one food in which this important
is not destroyed in the pro-
cess of cooking.
The tomato, also, is one of the veg
etables that is easily canned and |
kept without spoilage. due to the /
Of acid il contains.
There are several ways of putting
up tomatoes
Canned whole. Select medium
sized tomatoes just ripe Scald. slip !
the skins, cut out the stem end, pack 1
whole in jars Uhat have been |
washed, rinsed and scaldedD crowd
ing them in until the jar is full Of /
juice. Add teaspoon salt to the .
quart jar, put on the rubber and !
cover lightly. sterilize by the wash !
boiler method 25 TO 80 minutes.
rounting the time from the point
when the water around the Jars ac-
-ually bOils. While canned tomatoes
may be used for salad.
Canned tomato juice for to-
natO cocktail Cook the tomatoes.
press through a wire strainer. Re-
heat, fill jars, add teaspoon salt
o the quart jar; sterilize by the
wash boiler method 5>or minutes.
counting the time from the point
When the water around the lars ac
ually boils.
3.-TomatO pulp. Tomato Juice
as under No. may be
'Oiled down to the consistency of
commercial catsup and canned as
irected under No. 2. Not so many
ars are needed if the tomato Juice
; concentrated
Ways To Use Tomatoes
Egg plant and tomato scallOped.
ut egg plant in inch slices. pare.
rOp IN salted water for few min
les. drain, parbOil and drain. Build
y in buttered baking dish. layer
bout OF egg plant. tomatoes, grated
heese and stale bread crumbs. sea-
oning each layer with bits of but
er. pepper and salt. Cover with
uttered crumbs and bake in a mod
rate oven. To prepare buttered
rumbs, add | cup of very dry
rumbs TO l tablespoon of melted
utter and stir until well mixed.
Iomato cheese timbales: Mix TO-
ether 2 cups tomato Juice and
ulpJ; " cups stale bread crumbs:
tablespoon chopped onion: tea
poon sugar; q teaspoon salt; pep-
er; 8 eggs slightly beaten. y cum
rated choese.J Bake in custard
ups set in pan of hot water. Serve