The Syracuse Journal, Volume 20, Number 22, Syracuse, Kosciusko County, 27 September 1928 — Page 6

couldn’t live without vitamins, and we never have. ■* p They were in our households long before we suspected it. and present, if we followed a good dietary, in all of our meals. But they had had no publicity at that time, and it never occurred to anyone to bother about them. in recent years all that' has changed. They have had a great deal of publicity, and the public is as eager to read about their haunts ar.jd habits as about those of a popular motion picture. star. The research department of Columbia University has devoted years to investigating these-little creatures whose nalmes started with A, have reached E,| and seem apt to penetrate, as time goes on, further and further into the" alphabet. Dr. Edward F. Kohman and Dr. Walter H. Eddy cqllaborated’ in this work, and have issued several authoritative bulletins on this subject. The first thing they decided to discover was just where all the vitamins dwelt. The difficulties of this task were considerably increased by the fact that they didn’t know just how many of them there were. But they began feeding fats, as test animal’s, on various foods in which they thought the particular vitamin for which they were seeking might lurk. Then, by the way in which these rodents grew or languished, they could judge how much of that particular vitamin each one of these foods contained. It Wasn’t Really New Theirs was an ingenious scheme, but, after all, it wasn’t original. It had been tried out, unconsciously *o be sure, on countless men and

Who Started It? . , _____ |®Ff' ’ w to * isfSS | — / /n\ LI ■ >

•SfllD Eve cook for her lord and master? Or did this earliest couple eat all their food raw? And what sort of menus did Eve plan? With such an abundance of food as the Garden of Eden provided she could have prepared meals unrivalled in variety. She had a wonderful chance to pamper Adam, but she forfeited it, and it is not on record that he ever grew fat. Noah, too, was given carte blanche as to the eating of animals when the Lord said to him: “Every moving thing that liveth shall be meat to you.” We have no way of knowing whether Noah and his descendants did eat of every living thing, but perhaps they overdid it, for Moses put certain foods under the ban where they have stayed, for a large section of the 3 world’s population, to this day. Man Is Only Cook Whatever dietary rules he was following, man was undoubtedly the first cook. This habit of cooking his food is one of the things that distinguish him from all the rest of brute creation. Other animals may eat theirs raw, but he must needs bake, broil, stew, fry, roast, steam, whip, jell or coddle his. And another peculiarity of genus homo is that he gathers at all seasons and from all quarters of the globe any food he may desire and keeps it until he wants to eat it. The feat of eating strawberries in the North in December has been aided and abetted to some extent by the railroads with their swift re- ° frigerator cars which bring fruits and vegetables from Florida or California in only a few days. But, more than anything else, the humble

women and children ever since the world began. Sailors who’contracted scurvy, sufferers from beri-beri, children who became all bowed by rickets while their playmates who drank milk remained straight and strong; mountaineers with the dread eye disease, xeropthalmea, while their neighbors o'ver the mountains retained the perfect eyesight due to a more varied diet — all these manifestations of the power of vitamins pointed the way. It was pretty well established that fresh fruits, vegetables and milk were generally high in vitamin content, and scientists soon learned pretty much which vitamins favored which foods aS an abiding place. Then women who had been using canned food because of the time and* money saved, not to mention the advantage of having all sorts of good foods in and out of season, • began to ask about vitamins they contained. “Do vitamins consider these processed foods as de- . sirable homes, or don’t they? I ; have to know because I’m depending on them to provide a large share : of the vitamin content of all my r meals.” , Kettles Versus Cans Here was a new lead for scien- : tists. They set immediately to ■ work comparing the vitamin con- - tent of fresh and canned foods. If ; raw peaches contained a good supply of vitamin B, would an equal amount remain in the canned ones? If raw, fresh tomatoes were considered an ideal abode by various , vitamins, would these same vitamins t al! remain after these vegetables had r been processed in a can? Would the 1 processing destroy them? And how

tin can v has helped to make diets less seasonal and less restricted geographically. Today if we, in the United States, want to have some pineapple one winter day, do we have to go to Hawaii and wait half a year until the fruits mature? Hardly! All that is necessary is to reach up on the shelf, take down a can and remove the lid. There are the golden slices ready to use. Once upon a time rhubarb was strictly a spring vegetable, a thing to accompany the arbutus and the crocus. The blushing cranberry was distinctly a fall fruit, destined by nature to accompany the festive turkey and goose. Today, we have rhubarb pies at Christmas and cranberry ice in August. All Foods Available Everywhere When it comes to overcoming geographical limitations, ouy change in food habits is even more startling. Many people living today never saw a banana, that omnipresI ent fruit, until they were adults. Avacados, artichokes, grapefruit are all fairly recent accessions to North--1 ern tables. t An inlander who knew the taste of lobster and tuna fish used to be a real curiosity; the wonder concerned in part the fact that he would take such an awful chance as to eat fish from so far away. “Ain’t 1 he scairt he’ll be pisened?'* The Kansan of today toys as carelessly i as the coast dweller with his shrimp or oyster cocktail, his crab cutlet, his lobster ala Newburg. His fish comes dneetiy from the can to be > sure, but so does much of the New Yorker’s, and he is eating something . that he could get in such reliable and : delicious form in no other way.

did this treatment compare with cooking in an open kettle on a stove? All these things, and more, were under consideration. After extensive animal feeding by many workers, the results were gathered and tabulated by Dr. Kohman and Dr. Eddy who say: “The real comparison which interests the consumer with respect to foods that must be cooked is how he can obtain theq with the highest vitamin potency Can he accomplish this best by purchasing canned foods, already cooked, or by purchasing the raw foods and cooking them by the usual methods?” Their conclusions, in general, are that commercially canned foods are richer in most of , thej vitamins than the same foodstuffs home-cooked. ’ Letters from Housewives That this general conclusion re- , gardihg canned foods has carried real weight with many housewives . is evident from the letters that come in to canners. Women now feed canned tomato juice to their babies. and fearlessly use canned vegetables and fruits for the young children as well as the adults. Another development which hat • appealed to them highly is the coupi paratively new method of gold- • enameling the interiors of cans ■ which are to contain highly colored ■ foods; this enamel conserves com--1 pletely the natural fine color. One 1 woman wrote: “I wonder if any ■ one of us thousands of women has/ ; told you how much we (■’ Country Gentleman corn in the I newly enameled bright inside can. ; ' It gives us a new confidence in canr |neries and ned foods.”

r . Just tp show you how far we are . away from our grandparents’ day, ■ here are a couple of recipes which : would have made them hold up their ■ hands in amazement: Two Unusual Recipes > Artichoke Hearts Parisien: Drain i contents of a can of artichoke hearts : and ch.ll. Arrange on eight individual salad plates garnished with ; lettuce. Mix eight tablespoons oil, • four tablespoons lemon juice, two ; tablespoons minced parsley, two tablespoons minced green pepper, ! two tablespoons minced celery, two . tablespoons minced pimiento, one . teaspoon minced onion and salt and pepper to taste. Let ttand some ime before serving in order to bl nd flavors thoroughly. Chill, mix ag 'in, pour over the artichokes and -ve at once. ; Pineapple Icebox Cake: Melt one- - half cup sugar in one-fourth cup r watef in double boiler, then add - gradually four beaten egg yolks, stir- . ring constantly until mixture is ; thick and smooth. Cool. Cream - one cup butter, gradually work in two cups confectioner’s sugar and * add the cool egg mixture. Add one i cup drained, crushed Hawaiian pine- - apple. Feld in four stiffly-beaten 1 egg whites to which have been added > one-half teaspoon vanilla and two t tablebpoons powdered sugar. Line : bottom and sides of a can : split ladyfingcrs or -heet sponge > cake. Pour in the mix- * . ture and cover top with ladyfingcis. i Place in an icebox twelve hours or : overnight. Remove to service plate, l decorate with one cup whipped j cream and garnish with bits of cani died fruit. This makes a large cake.

~ THE SYRACUSE JOURNAL

WORN OUT CARS The nation generally has failed to handle the discarded automobile problem with the efficiency and economy that obtains in a vast majority of other lines. The problem is growing with the increase in the number of automobiles scrapped. Used of the reclaimed materials by local industry, in theory at least, is the proper solution of the economic problem connected with utilization of metal scrap. A fair-sized plant could be operated on the reclaimed metal from the automobiles and trucks scrapped in any city and its surrounding trade area. This is what a new corporation in Missouri proposes to do. The world long has been accustomed to beating plow-shares from swords, but making farm tools and machinery from old automobiles is something new. That is the plan of the Missouri firm. It the farmer the hope of cheaper farm equipment, and perhaps a better price for his old automobile through boosting of junk prices. Thus the steel in the car the farmer drives this year may be returned to him next year in the form of shovels hoes and a new hayrake. So what is wasted toI day, and expensive waste at that, in view of the cost of hauling it, to distant plants for conversion into other products,- will become a source of new wealth free from these charges. <> OSTRICH DIET It seems that ostriches really do eat everything. Inside of Ida an ostrich that d ed in the Lon- j don zod were found four handkerchiefs, three gloves, a spool, I several nails, a number of coins, a [ piece of a comb, a piece of a gold t necklace a brass key, screws, rivets, lead pencils, a piece* of wood four inches long and a cord three feet long. Q i n □□□□□□) ZTHIS OFFICE \L/ is the place to have your printing done, nc matter what kind it may oe. nnapppunn

A message to the editor I of this paper from : GENERAL MOTORS

what General Motors is and what it is trying to accomplish. At that time the public was purchasing our cars at the rate of about one in every three; and our Frigidaire automatic refrigerator and Delco-Light electric plants were leading in popular 8 preference in their respective fields. Since then each of our car divisions has introduced new, further improved models and public patronage has readied the point where almost , one out of two automobiles purchased is a General Motors car. Frigidaire and Delco-Light products haw showed comparable increases in sales. The reason for this is two-fold. First, the public wants value for its automobile dollar and recognizes value when it is given. Second, General Motors is seeking so to conduct its operations as to deserve the goodwill of the public. We are particularly impressed with the number of letters which have come to us from editors of small city newspapers during recent months. These editors, who are in a position to reflect local sentiment, speak of the goodwill which attaches to General Motors in their communities

_—— ——— — - CLIP THE COUPON — ——— ——— — — General Motors wants you to know what it is doing to give value to the purchessr of its products. Send in the coupon. There will bo no obligation attached. nwwrwsi motors (D—t.A). Detroit, MICH. [~| CHEVROLET PONTIAC OLDSMOBILE OAKLAND BU,CK LASALLE n CADILLAC FRZG/DAJRE A-tomette DELCO-LIGHT OwM. Name :

For Results Advertise in THE JOURNAL xAx WHU ■hßm i; 11 /JM I Mrs. Herbert Hoover On The Importance Os Food

I W A S truly as food is, first and ?A last, our most important i concern in life — so perhaps governing, in one of its forms or another, is the second in iml portance.” Mrs. Herbert Hoover makes the above statement in an interesting foreword written for the new Congressional Cook Book, recently published in Washington by wives of the President, Vice-President, members of the Supreme Court, Cabinet, Senate, House and Governors of the''various States. * “Our cooking, like our governing, is done for the people and by the people,’’ Mrs. Hoover says. “It is astonishing how closely each of the great majority of us keeps to the food and cooking habits of her own line of ancestors and how little given to experimenting to see if her neighbors and compatriots near and far have better ways.” With recipes from wives of foreign legations, Mrs. Hoover suggests that Americans may fancy they are dining in an embassy in the Capitol or in some representative home in a foreign country. To get the best results with these dishes, as with all dishes, it is important to use quality foods for the ingredients. You will find new table delights and find also that teal food economy can be had while

UST about a year ago we published, in your advertising columns, a message in which we sought to give you and your readers an idea of

buying for quality. Just as no two peas are alike in our gardens, different grades of canned peas on the market differ, and the best quality of peas are best for most dishes. It is not necessary, of course, to use the best grade of peas for pea soup or a puree. The large peas of standard grade are the proper ones for these purposes. Distinguished Dishea Here are some of the dishes described by members qf the diplomatic corps: Tamale Pie: (From Hon. Alexander W. Weddell, Consul General of the United States at Mexico City). Line a baking dish with eight tamales (canned tamales may be used). Mix one cup tomato pulp, one small can corn, one cup ripe olives cut in pieces, one-half cup chili sauce, one tablespoon olive oil, one tablespoon Worcestershire sauce, and two cups cooked chicken, cut in large pieces, and salt to taste. Pour into dish and cover with one cup grated cheese. If sauce seems dry, add liquor from cooked chicken. Bake one hour. Chicken Salad: .(From Senorita Carmdh Teresa Grisanti, daughter of Senor Dr. Carlos F. Grisanti, Minister of Venezuela to Washington). One chicken, a can of peas, a small jar of pickles in mustard and a can of asparagus. Parboil the chicken ■ 1 V — - —-

and express an obviously sincere appreciation of the character of General Motors’ advertising in their publications. For our advertising has been as much concerned with giving your readers facts of helpfulness to them in the purchase of automobiles as with the merits of our own products. Our messages have set forth the principles of trade-in transactions and used car allowances. They have dealt with timp payments and the change in the public’s attitude toward the used car. Other messages have told of the policies of General Motors and of how our resources are being employed to effect them. That General Motors enjoys the goodwill of the people in the small cities and on the farms of America gives us an especial satisfaction and confidence in the future. It is in the country sections of the United States that half our population lives. It is there that the whole industry must look in increasing measure for maintenance of the production volume upon which high values and low prices depend. And it is there that General Motors is paying particular attention to its facilities for sales and service. To our friends in your community we express our thanks.

and cut into very small pieces; add to it some vinegar and oil. Cut off the tips of the asparagus and keep for trimming. Make some mayonnaise and mix one-half with the chicken, the peas, pickles and asparagus. Place in a salad dish, cover with the portion of the mayonnaise and adorn with the asparagus tips. Putchero: (From Madame Guevara, Wife of Resident Commissioner from the Phillipines). Cut onefourth pound chicken into five big pieces. Boil it in the kettle with one-half pound Spanish beans for 55 minutes. Separately, boil onefourth pound green string beans and one-fourth pound heart cabbage for twenty minutes in another kettle. These done, place one-sixth pound olive oil in a big frying pan. and put two ground onions in it. After five minutes, put contents of one small can of tomato sauce in the frying-pan and one-half tablespoon salt. Allow it to boil for three minutes. Place the chicken pieces and the Spanish beans from the first kettle and the string beans and cabbagte from the second kettle in the same frying pan. Then put three teacups of chicken broth taken from the first kettle also »« the frying pan and allow the m : tore to boil for ten minutes, the putchero is ready for tbc