Evening star., 1939-01-11
'ody asks me ques-

joined the parade, and their re-
lease for today Is based on this form
Of entertainment. They say that
they have been receiving 50 many
letters lately asking the same ques-
tions that they thought their read
ers would find such list of interest
to many Of them. Hence their
Question and Answer" release,
which you will nnd reprinted below:
Question-Are home e-canned to-
matoes good source Of vitamin C?
Answer-Yes, home me-canned toma-
toes are good source of vitamin
c II they are canned in the right
way. The acid of the tomato helps
protect its vitamin c against de-
struction by heat and air in can
ming, as in cooking. Practically
none Of the vitamin G (ascorbic
acid) Of tomatoes is lost in home
canning II you use the hot or cold
pack method. Probably more vita
min c is destroyed in the open
kettle method because the tomatoes
are exposed to the air for longer
time while they are hot. But even
tomatoes canned from the open
kettle still retain considerable
ascorbic acid.
But home-canned tomatoes do
gradually lose some of their Wit
amin c after they have been stored
for some time. Canned tomatoes
may lose from one-third to one-half
their vitamin c If stored for six
months at room temperature. But
even tomatoes stored for this long
a time will contain enough vitamin
G to make them noteworthy ad-
dition to the winter menu.
Question: My new recipe book
says soaring doesn't help to hold
in the juices when you roast meats.
Is this true?
Answer: Your new recipe book
is absolutely correct on this point.
Instead of holding the Juice in meat,
soaring actually drives 1t out. If
you want to retain all the juice
possible in a tender roast keep
your oven at a moderate. even tenn
perature from start to finish, say
about 800 degrees F. And do not
overlook the meat. Well done beef
is bound to shrink and lose more
juice than roast cooked only to
the rare" stage.
Question: Should you roast a leg
of lamb or ribs of beef in a covered
or an open pan?
Answer: All tender meats with
good covering of fat are better
roasted in an open pan. Strangely
enough your tender roast will be
more juicy if you keep the oven
temperature moderate and follow
the excellent motto of use no
cover, add no water" A cover on the
roaster and added water. both make
steam, and steam draws out the
juices. They are lost from the meat,
though they may be saved in the
gravy.
But if the roast is tough there is
a different answer. Steam Is neces-
sary to help soften the tough tissues.
But don't steam-jacket a tender
roast unless you want to make a
pot roast Of it.
Question: Why does the meringue
on my lemon pie shrink and get
watero' when I take 1t out of the
oven? 1t is always so high and 30
nice and brown when first take 1t
out.
Answer: Probably you bake your
meringue in too hot an oven, so
that 1t browns over the top before
the egg foam has cooked through.
Meringues will usually be cooked
enough to hold their shape If you
bake them In very moderate oven
1925 degrees F. for 20 minutes.
But If your meringue Is piled high
on the pie you will be wise to bake
1t more slowly and for a longer
time.
Add few grains of salt to the
egg white when you start beating.
The salt will help make the foam
stand up better. And be sure to
use the correct amount Of sugar.
About two tablespoons for each egg
white usually works best.
If you beat the egg whites by
hand-the usual custom-add the
sugar when the foam Is stin enough
to stand in peaks A wire whisk
makes for more flufdness than q
dover beater. But II you use q
power beater, add the sugar before
beating the egg white, then your
foam will be sure to stand up.
Another help In getting . foam
that stays high and fluffy Is bor-
rowed from angel food recipes. That
Is the use Of cream Of tartar or
lemon juice. The addition Of . small
amount Of acid In this way makes
more foam, and . foam that Will
both stand up better and bs more
tender than 1t would be without the
added acid. Good proportions are
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