The Waterbury Democrat., 1934-05-15

The flavor of mushrooms Is om- phasiEed if they aro sauted In q iittlo butter before adding to any dish, Be auro to uao all tho but ter and mushroom liquor in tho pan because this k rich and havor- some.
 Mushrooms and peas arc Q deli- elous combination. Cook peas In as little water us possible until tender, letting water cook away when tender. Then add mush. rooms which have been sauted In butter. one.half cup mushrooms ia enough for two cups cooked peas,
 A few mushrooms added to . dish of spaghetti or maqnront mako n real company dish, lf its your turn Co have tho next bridge. dish of spaghetti In tomato sauce with mushrooms and aee if tho fastidious don't shout approval. This dish has tho advantage oe being easy to serve and keeping hot conveniently long.
 The meat left on a soup bono iS apt to be tasteless but contains most of It's nourlshment. If this meat is chopped and combined with mushrooms for afivor, an ap. petiEing dish Ia tho reslsst.
 A few mushrooms added to a meat pie made with left-ovor meats makes this dish truly deli- eious.
 One.hale pound muahrooms, ' tablespoons butter, l tablespoon flour, i cup water, 3 cups rich milk or thin cream, l-9 teaspoon salt, i.a teaspoon white pepper, yolk l egg, ( tablespoons shcrry
 Tho sherry and yolk Of egg may he omitted but they add to tho tex turc and flavor of tho soup, / Melt tablespoon butter In sauco pnn and add mushrooms which have boon cleaned and thin ly sliced. Cook over low flre for dyo minutes and add wator. Sim through q sieve. Melt remaining tablespoon butter, stir In -four and when bubbllng add milk, stirring constantly. Add mushroom puree, salt and pepper and bring to tho boiling point, Whon ready to aerve add yolk of GEE and sherry beatcn together, Do not let tho soup boil after adding egg yoik.
 High in Vitamin q
 Mothers will he especially inter. ested to know that tho c vitamin rates about us high In berries as 1t does in oranges. However, vita. mins A and B, tho growing and building substances. are lower in berries than In the citrus fruit, The awberry holds only half the A value and one-third the B value of the orange.
 There Is good reason to believe that berries actually help the body to make uso of other elements in the dict. Thus they are not only valuable in themselves, but in- e-ease tho value of accompanying soods in daily use.
 Tf you want to uso strawberries ns n gubstitute for oranges, re- member their deficiencies and pc xure that the berries are perfectly rIpe and don't deluge them With sugar, Remember, too. that oranges have been found to be ef- flcient in reducing body acidity while strawberries have not been proved on this point.
 Air Kills Vifamlns
 Canned strawberries are so widely used that they also have come under the experimenter's eve. Scientific research has dis- covered that commercially canned ana home-canned berries put up by the hot pack and preserve method lose practically no vitamin c content through the canning process. Berries put up by the open-kettle method favored by our grandmothers lose their vItamin Q content because this vitamin IS de- stroyed primarily by air. Heat hastens the Instructions when air is present. hut in the absence or air has little effect. This explains why berries canned by processes which exclude air retain vita. min C.
 The woman who lives in small town or in a community easily ac-- cessibie to berry markets will lind 1t profitable to do Fer own can ming. The hot-water bath, steam pressure cooker nnn heat con- froiled oven all represent satisfac- tory equipment for home canning. Eat if a high price must be paid for fresh berries. plus labor. fuel and equipment 1t may be found more economical to invent in the commerciaIly canned product when the fruit is wanted in the winter.