The Wyandotte herald. (Wyandotte, Mich.) 1879-1943, 1939-03-17
All of Our Fruits
Are Health-Giving
Citrus Varieties Have
High Vitamin e Content

that most OF US dislike 70 DC
told what's good for us When II
comes to fruits. however. we are
glad Of another excuse besides the
fact that we like them, to use them
often.
The most important contribution
which fruits make to general nutri-
ton is through their vitamin g con
tent. In the absence Of an ade-
quate amount Of this vitamin, sour.
wy develops. For this reason and
long before the word vitamin had
been coined a supply of fresh food
was included on long sailing voy-
ages and exploring expeditions. In
a book, Hell on Ice," which de-
picts the experiences of polar ex-
petition of the eighties, note is made
of the barrel of lime juice which
was saved from the sinking ship by
one Of the crew, who dove into the
icy water to recover it.
While acute cases of scurvy are
practically unknown in this country
today, certain ailments which are
often considered unimportant and
sometimes designated as a run
down condition" may result when
vitamin c is not used literally. Per
haps the growing pains" which
were so common among children
a few decades ago resulted from
sub-acute scurvy.
Citrus fruits and tomato juice are
first on the list of vitamin e con-
tributors, but most fruits supply
more or less literally.
Fruit Bread Pudding.
6 or 2 slices bread
3 or tablespoons butter
l can shredded pineapple
Butter bread on loaf and cut In
slices II inch thick and remove
crusts. Select bowl, or inches
in diameter with a rounding bottom,
and grease with butter. Line with
bread, cutting one piece to fill
spaces between slices. Pour in the
pineapple and cover with sliced
bread. Select plate to fit just inside
of bowl and weight it down into
pudding Put in refrigerator for "a
hours. Turn out of mold and serve
with whipped or plain cream. In
stead of the pineapple, canned Der.
ries may be used.
Lemon Meringue Pie.
II cup flour @
cup sugar
l12 cups boiling water
2 eggs
] tablespoon butter
3 tablespoons lemon juice
Grated rind of one lemon
tablespoons sugar
Mix flour and sugar and stir in
boiling water slowly. When well
blended boil over fame for five
minutes, stirring constantly. Cook
Is minutes over boiling water, stir
ring occasionally. Beat egg yolks
and add a little Of the hot mixture
to them and then pour back into rest
of hot mixture. Add butter, lemon
juice and rind and cook over hot
water until the mixture is thick.
Cool and pour mixture into baked
pie crust Beat egg whites until
stiff, beaten in tablespoons of sug-
ar and spread meringue over filling
Bake in a moderately slow oven,
325 degrees Fahrenheit until me-
ringue is brown.
Mince and Cranberry Pie.
IL cups mince meat
IL cups cooked cranberries
n cup sugar
Pie crust
Mix mince meat prepared as for
cranberries and sugar. Place in a
pie tin lined with pastry. Place
one-half inch strips of pastry over
top to form lattice work. Bake in
a hot oven (450 degrees Fahrenheit)
about Is minutes, then lower tenn
perature to $50 degrees and bake
20 minutes.
Fruit Meringuet Cream.
a cup sugar
u cup -four
II teaspoon salt
3 egg yolks
3 egg whites
l teaspoon vanilla or
II teaspoon lemon extract
cups scalded milk
y cup powdered sugar
IA cup toasted coconut
3 cups sliced oranges and bananas
Mix the dry ingredients, add the
egg yolks slightly beaten, and pour
in gradually the scalded milk. Cook
Is minutes in a double boiler, stir.
ring constantly until thickened, aft
erwards occasionally. Flavor and
pour over the fruit In the serving
bowl. Beat the egg whites and fold
in the powdered sugar Cover with.
coconuf and bake 10 minutes in q
slow oven (320 degrees Fahrenheit).
Apple Pand0wdy.
Pastry
quart sliced tart apples
a cup sugar
I teaspoon cinnamon 9.
u teaspoon nutmeg
u teaspoon salt