TIM TABLE

FOR ROASTING

Temp. Mins. ver lb. Temp. Mins. per lb.
Reef 300 Rare - 20 Chicken
Med. - 25 3-5 lbs. 350 ),0
Well - 30 Over 5 lbs. 325 35 = 30
Lamb 300 30 - 35 Turkey
8 - 10 lbs. 325 25 = 20
Veal 300 25 = 30 10 - 1h 325 20 - 18
1, - 18 300 18 - 15
Pork 350 30 - 35 18 - 20 300 15 - 13
Ham 300 18 - 20
Note: For rolled roasts, add 10 mins. per 1b.
VITAMINS --- their sources and functions
Vitamin A Provides vitality, gnards Milk, butter, cheese, carrots,
against infections. Preserves | cod and halibut liver oils,
skin health and promotes tooth | broccoli, yellow squash, sweet
development. . potatoes, liver.
Vitamin B 1} ‘hets the appetite and helps Rran, whole wheat bread, lean
| in the assimilation of food. meat, liver, nuts, beans, peas,
Steadies the nervese fish, egys.
Vitamin C Helps to resist. infection and Oranges, lemons, grapefruit,
keeps teeth and gums healthy. tomatoes, berries, caobage,
Combats arthritis. and helps pineapples, peppers,
prevent ulcers. cantaloupe.
Vitamin D “Prevents bone deformities, Cheese, eggs, milk, spinach,
rickets, tooth decay. and bananas, broccoli.
muscle weaknesse
Vitamin E | Needed for healthy mscles Meat, milk, butter, whole
and normal growth. Promotes grain and cereals, green
vigor and vitality. leafy vegetables.
Vitamin K | Affects clotting of the Cabbage, spinach, and other

blood. Important for
expectant. motherse -

green vegetables, cheese,
eggs, liver, tomatoes,
cauliflower.

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