Milford chronicle., 1940-05-31

i 4 NEACANUAG -AAAA 81 VIC VIII AuEAAuE
in this series on vegetables.
As our knowledge Of food and nu
triton has grown, the demand ha
increased FOR those vegetables whiel
yield the highest return in food val
tIe. The tomato is one Of these.
Food research has proved that tn
tomato is not poisonous but is an ex
cellent food and most valuable q
q source OF both vitamins A and {
and a good source Of vitamin B. Also
the minerals, calcium and iron. ar
Of value,
OF all these values, vitamin c Il
the one that gives the tomato itl
unique place in nutrition. VitamiI
C is the one that prevents scurvy
II is also needed for good develop
ment end health OF bones and teeth
Vitamln C is no doubt one Of the i'm
| portant factors In positive health.
Vitamin G cannot be stored in the
body as some other vitamins. Hence
the necessity for having a supply ev.
! cry day. The tomato (raw or can
ned, the citrus fruits, (orange, tan.
gerine, grapefruit; lemon), straw
berries. raw cabbage and raw onion
are among the HIGHEST food sources
of this vitamin.
Strained tomato and orange juice
are. therefore. routinely prescribed
for babies by doctors
Vitamin G is sensitive to heat and
is. for that reason. easily lost in
cooking and canning. except in the
case of the tomato when cooked
quickly OF when canned by the cold
pack method.
Vltamin G easily dissolves in water
and hence is largely lost If cooking
water is thrown away.
In families where food money ia
limited, tomatoes are better economy
than oranges. Delaware produces
quantities Of tomatoes Like all
fruits, they are easy to can. Every
family could profit, both in money
and Ia health, by canning a sufficient
supply for winter use.
AgaiIs tomatoes can Be used 10
such variety Of ways. Always.
fresh sliced In season in salad.
Fresh, they can Be stuffed and bak5
ed.
Tomatoes always combine well
with cheese and starehy foods-ma-
caroni, spaghette, rice, and bread.
Tomato SeaIlOped with Egg Plant
And Cheese
Cut egg plant in one-inch slices,
pare. drop in saltsd water until all
slices are pared, drain, parboil and
drain. Build up, in buttered baking
dish. layer about Of egg plant. toma-
toes. grated cheese and stale bread
seasoning each layer with
bits Of butter. pepper and salt Cover
with butteFed crumbs and bake in
moderate oven.
Tomato Toast VITA POaehed Egg
Cover slice Of toast with stewed |
tomato, well-seasoned with butter. /
pepper and salt and little sugar |
On the tomato, place q poached egg 1
and sprinkle with salt and pepper. /
Tomato Rareblt
Heat one can Of commercial toma-
o soup. Add = TO e pound of graf
ID or finely sliced cheese When
Melted, serve on toast.
Other Vegetables
We list below the remaining vege-i
ables so as to have them in mind as
We discuss their value.
This large list includes: Beets.
parsnips. white turnips,
DOT celery, onion. caulifoweF, GU
lumber. egg plant. peppers (sweet
ed, wax beans, sweet corn, white
Otato, dried peas and beans.
All of these are worthy Of place
a the diet both for variety they give
4 the diet and for the valuable.
hough small, amOdnts Of minerals
nd Vitnmins.
Only two need special mention: "a
he potato and (2) dried peas and
cans.
The Irish potato is thought Of as
lst a starchy food by many peO- :
lie. When there Is the question Of
sducing weight. the potato is often
ntirSiy banished from the menu.
his Is a mistake. One medium po- I
ito furnishes no more energy than 1
70 tablespoons (scant) Of granulat- I
sugar. Sugar has only one value 2
ld that is energy. The potato, on b
le other hand has other values. Il t
a good source Of vitamin c. Also. o
contributes vitamins B and G in b
,out the same amount as vitamin G. II
irthermore the potato is richer in b
on than most OF as think.
Dried peas and beans furnish the
rgest amount Of protein Of any OF !
e vegetables. They are the one J.
getable group listed with milk, =
eese. eggs, meat, and Ash az pro- Z :,
In foods. Other contributions 70 Z.
noted are iron. vltafnins B and G. I,
for al vegetables, their 4
portance &c q source Of rOughage 4
ould be emphasized. II people con- y s,
Itently. day after day, ate the rec z z
lmended amount and variety OF 2
constipation, which Is
; most common disease among 5l
nericahs, would be largely correct m
Oven Creamed Potatoes IN
Put diced. cold. cooked potatoes in &. y
king dish. sprinkle with -four. stir NJ
htly, season and proceed. Add Gust ~ ~
jugh milk to be seen through the ~
} layer, bake n moderate oven. ~
ated cheese may be added. ~