COOKING AND RECIPES.

Manawatu Standard, Volume LIX, Issue 205, 31 July 1939, Page 13

COOKING AND RECIPES.

VITAMINS. (Copyright.) The won] vitamin came into existence only 27 years ago .Tin's name was proposed in brder to describe the newly discovered hut potent organic coinpounds which were beginning to he recognised as necessary for maintenance and growth. Although the letters A, 15, C, 1). K and G have been given, as new vitamin units were established, research work in the famous laboratories throughout the world have shown that all of these are made up of a number of fractions. I)r C. A. Elvohjem, of the department of bio-chemistry, University of Wisconsin, discussed the vitamin 1! complex in practical nutrition recently. At the present moment its complex has been found to be divisible into at least six parts, each of which has an individual influence upon physical well-being of experimental animals. The necessity of three of these for human nutrition has already been established. Dv. Elvchjem made the point that at present we have not enough available information in regard to the vitamin content of food. First analyses are always made with foods which are easiest to test. At the moment brewer's yeast and wheat germ seem to be the richest natural sources, but. vegetables. fruits, whole grains, milk, eggs and moats also contribute. Wo also are beginning to have at our disposal vitamin concentrates which allow us to take measured amounts in convenient form. French beans and celery with cream. —lib French beans. 1 bunch celery. & eup cream, salt, pepper. String and cut beans crosswise and cook until tender with a dash of sugar and a dash of salt in a small amount of vnter in n heavy covered pan. Dice celery and cook until tender in the same way. Drain vegetables, mix together with cream, season to taste with salt and pepper and reheat. Whole wheat fig bread.—l eup white flour, 1 teaspoon baking powder, 1:1 teaspoons baking soda. 1 teaspoon salt, I eup sugar. 2 cups whole wheat flour. 1 eup shredded figs. 2 cups sour milk or buttermilk. ■?, cup molasses. Sift together white flour, baking powder, soda, salt and snsar; stir in whole wheat (lour and fi"s. Combine milk and molasses and add to floor mixture. Stir lightly until mixed. Pour batter into a greased loaf pan, and bake in a moderate oven, abr.tit one hour. Discarded powder-puffs washed and dried make excellent pads for using with cleaning powders.