Kankakee Valley Post, Volume 8, Number 32, DeMotte, Jasper County, 7 July 1938 — Vitamin C Easily Wasted in Cooking [ARTICLE]

Vitamin C Easily Wasted in Cooking

Don’t Lose Any; Eat Fruits and Vegetables

By EDITH M. BARBER

A LTHOUGH the discovery that ** vitamin C was a separate entity took place within the last few years, it has, been recognized for centuries that human beings, in the absence of fresh food, developed a disease known as scurvy. Sailors on long voyages were prone to develop this disease in its severest form. In 1772, however, we have records that Captain Cook proudly proclaimed upon his return from a three-year voyage that he had not lost one man. He gave credit to the use of what he called “sweet wort” made from barley and sauerkraut. Later crews which had stocked the galley with limes and lemons when they stopped at a tropical port were found to be immune. Acute scurvy with its symptoms of sore mouth and loose teeth, black and blue spots on the skin, and soreness of the joints, is seldom encountered in this country. Sallow skin, lack of energy and pains in the limbs and joints, which used to be called “growing pains” in the case of children, are now attributed to a shortage of vitamin C. Foods which supply this vitamin generously are fruits and vegetables, especially the citrus fruits, apples, bananas, pineapple, strawberries, raspberries, and peaches. Among the vegetables we find tomatoes, spinach, lettuce, cabbage, carrots, potatoes, peas and onions well endowed. Vitamin Cais easily destroyed by cooking excepting in the case of thpse fruits which contain large amounts of acid. Canned fruits and tomatoes lose little. It is a good habit, however, to serve daily raw vegetables as well as fruits. Baked Onions With Tomato Sauce. T quart canned tomatoes 1 bay leaf 2 teaspoons salt 2 cloves ' Pepper 2 tablespoons flour 2 tablespoons fat 6 medium-sized onions Cook the tomatoes with the seasonings for ten minutes. Blend the flour and melted fat. Add some of the tomatoes to this. Mix w r ell and stir into the tomatoes. Skin and cut the onions in half and put them in a large baking dish. Strain the tomato sauce over them. Add sugar and more salt if needed. Cover and bake in a moderate oven (350 degrees Fahrenheit) until the onions are tender., about an hour. Fruit Canape 6 slices pineapple 1 grapefruit 12 'sections orange 1 sliced banana ■3 tablespoons lemon juice 6 strawberries or candied cherries 6 sprigs mint Arrange on each serving plate, a slice of pineapple, fresh or canned, and around the edges arrange sections of grapefruit and orange, leaving <|enter free for sliced banana-;. Sprinkle lemon Juice over bananas and garnish with strawberries or cherries and sprig's of.mint. Pass powdered sugar. - * * *, THESE ARE WORTH WHILE Red Raspberry Jelly. 4 cups red raspberry juice- . 7>2 cups sugar 1 bottle fruit pectin , Wash about thi)ee quarts of ripe berries. To prepare juice crush well or grind the berries. Put berries in double cheesecloth or one thickness of Canton flannel and squeeze out the juice. Measure into kettle* add sugar and stir well. Put over a hot flame, bring to a boil, stirring occasionally to make sure that the sugar is dissolved. As soon as the mixture boils, stir in the fruit pectin, bring to a hzrd boil and continue boiling for half a minute. Take from fire, skim quickly and pour at once into scalded jelly glasses. Cover with an eighth of an inch layer of paraffin. Yield—ten to eleven six-ounce glasses. Loganberry jelly may be made by the above method. Date Nut Sauce. Vz cup chopped dates V 2 cup sugar 1 cup water *4 cup broken nuts 1 teaspoon vanilla Cook the dates with the sugar and water until well blended and slightly thickened, Remove from fire, add nuts and vanilla, cook and serve with vanilla ice cream. Vegetable Goulash. V 4 cup salad oil 2 onions 2 green peppers 8 tomatoes or one can Salt Pepper Parsley (minced) Heat, the oil, slice the vegetables. Cook the peppers and onions five minutes and add tomatoes. Cook until the tomatoes are soft. Just before serving acTd minced parsley to taste and seasoning. Caramel Sauce. 2 cups granulated sugar 1 cup cream Pour the sugar into a heavy frying pan and stir over a low heat until melted and slightly brown. Add the cream gradually, stirring constantly, and cook until smooth. £ Bell Syndicate.—WNU Service.