Fer Beginners and the Best Cooks ee |

Radishes—Raw: chopped, sliced or whole in salads. Whole or cut in
“radish flowers,’’ for salad plate or hors d’oeuvres dish. —

Salsify—Cooked: dropped in acidulated water as ; peeled to prevent
discoloration.

Spinach—Same as Chard.

-Squash—Cooked: has additional use as pie filling (like pumpkin).

Sweet Potatoes—Cooked.

. Tomatoes—Raw. Superb salad and appetizer material.” Tomato
past valued with orange juice for vitamins. Little loss of vitamins in
cooking or canning. Juice plain or highly seasoned, an excellent luncheon
or dinner appetizer; seasoned, in jelly for salad. Small whole tomatoes,’
stuffed, included in hors d’oeuvres. Served every way in salads. Sliced
and seasoned with dressing, as sandwich filling. Colourful garnish.

Cooked: most versatile as vegetable, sauce, contributor to made-up
dishes.

Turnips—Cooked: hot as vegetable.

CEREALS

The hot cereal for breakfast and for the children’s supper has high im-
portance. Wheat, oats, etc., have excellent regulating qualities. For real
regulating value, the whole grain of the cereal is essential. Bran may be
added when desired to finer hot cereals. Crisp prepared cereals for cold
serving add valuable variety.

Cereals combine well with fruits, fresh or cooked, thus doubling the
regulating quality of the dish.. The milk served with cereals adds further
in the same way besides contributing major nourishment.

Variety may be introduced into breakfast foods by selecting a different
cereal each day. All are favourful—all are wholesome.

MILK

Fresh sweet milk is the most nearly complete food we have. For the
very young infant, it is entirely complete. A little later, orange juice or
tomato juice is required to round out the baby’s diet. And as time goes on,
although other foods are added as they become suitable, the quota of milk
allowed for each child, each day, should remain at one quart throughout
the period of growth. The ideal adult diet requires one pint per person
per day.

Very valuable regulating materials remain in the milk after the butter
fat (the cream) has been removed. So we include as regulating foods, both
skimmed milk and buttermilk.

| EGGS

Eggs, so valued for their nourishing character, are also rich in important

vitamins and minerals.