—Lancaster Farming, Saturday, October 23, 1965 10 For' the Farm Wife By Mr*. Richard C. Spence, Food Editor What’s In A Vegetable Vitamins come in tablets and capsules. But the most appetizing “packaging" for vita mins is vegetables. A kernel of corn, a string bean, a carrot nugget or a greenpea are all “containers” of some of our most important vitamins. A, B and C are the vitamins most abun dant in vegetables Vitamin A keeps eyes in good condition and helps give a healthy skin. The several vitamins within the B gioup help control our body-regulating processes. Vitamin C builds blood cells and generally helps keep our bodies healthy Green beans, broccoli and carrots aie excellent sources of vitamin A Good sources SPBNCB of vitamin C are broccoli, green peppers, and *weet red peppers. Most veg- Just because vegetables are etahles, but specifically peas good for us ' doesn’t mean, and beans, contribute thia- they have to be dull The var ■jane, one of the B vitamins, lety ot vegetables to select to our diets. from is tremendous. Green Minerals, though needed in small amounts, are essential for strong bones and teeth and a healthy blood supply. Vegetables supply impoitant amounts of calcium and iron seeded by growing children as well as adults Almost all vegetables contain some iron while beans and broccoli are particularly good sources of calcium Vegetables also supply car bohydrates m the form of sugar, starch and cellulose. Corn, carrots and potatoes are rich in carbohydrates Expense Creeping Up? It's a tremendous job for any woman to hold down on the cost of groceries and other necessities. What's the solution, then, to making both ends meet when everything costs so much. Add to your income by saving where saving pay* and your hard-earned dollars earn a king-sized dividend. In any amount, your account is welcome and your dollars are readily available, every on© Perhaps it's time to stop in and become acquainted ACCOUNTS INSURED TO $lO,OOO I FIRST FEDERAL 1 Savings and /oan ASSOCIATION Off LANCASTER Monday thru Thursday 9 am. to 4:30 pin. Friday 9 a in. to 6 pm. Saturday 9 a.m. to 12 noon OS- vegetables, red, yellow and white are all as nutritious s they are colorful And the variety of garnishes, sauces and combinations to vaiy veg etables is also gieat. The year-around availability of vegetables, both canned and frozen, is another big advan tage Asparagus in October, Brussels sprouts in January and golden corn in May it’s hard to beheve that these are hai vested only in the summer. And now for some ways to glrare I’hone 393-0601 25 North Duke St. serve (tome of thwto vegeta bles in an Inloroatlng way, A favorite fall Item on the menu 1b the sweet potato. ••.U'ST-RIWHT" OUANCJK SWKKT I*OTATOMS 1 2-pound 8-ouncc can sweet potatoes or yams (or rooked nesli sweet potatoes) 2 teaspoons grated orange peel 3 oranges, peeled, sliced into cartwheels l< 2 cup orange juice 1 7-ounce can jellied cran heny sauce (% cup) Vi oup honey 2 tablespoons butter or margarine Slice sweet potatoes length wise. In a 2-quart covered casserole, arrange half ot the potatoes in an even layer. Sprinkle with 1 teaspoon grated orange peel. Top po tatoes with hall of the or ange cartwheels Repeat lay ers. using remaining sweet potatoes, grated peel and or ange cartwheels Combine or ange juice, cranberry sauce and honey. Place in electric blender for 20 seconds or beat with lotary beater until smooth Heat sauce to boil ing point and simmer for 5 minutes, pour over casserole Dot with butter and cover with lid Bake in 400 de grees for 30 minutes 8 serv ings. ITALIAN CHEESE EGGPLAXT 2 cups shredded Piovolone 0 cheese cup grated Parmesan or Romano cheese cups bread cubes stick (Vi cup) butter iincdium onion, peeled imd chopped Ih green pepper, chopped 2 % i I ounce can mushroom stems nml nieces, drained 1 medium cggplnnl, pared and cnl into 1 inch cubes I pound c.m tonmloes 1 teaspoon salt 2 eggs, slightly heitten 1 teaspoon dried paisley In a hcaw skillet toast blend cubes in 2 tablespoons of butter. Remove cubes Melt remaining butter in same skillet. Add onion, green pepper, and mush) coins and cook for 3 minutes. Add eggplant, tomatoes and salt Cover and cook for 10 min utes Add eggs to Provolone cheese In a 2 quart casserole, alternate eggplant mixture with Protolone and egg Top with bread cubes, grated cheese, and parsley. Bake in a moderate o\en (350 de grees) for 30 minutes. 8 seiv mgs. i * * GOIiDKX XUGGET BRUSSELS SPROUTS 2 10-ounce packages tioz en Brussels sprouts Boiling ‘-alted. water 3 tablespoons butter or marganne 1 taWespoon flour V 4 teaspoon salt Vz cup nulk X egg yolk HOLLAND STONE a tuxure/ e/ou can a/ford) 1 teaspoon grated orange pool Vi cup orange Juice 2 tablespoons lemon Juice 2 oranges, peeled, cut into