The report of the Department of Agricultural Chemistry, University of Wisconsin,
reveals that mineral losses in boiling vegetables are tremendous. (Journal of Home
Economics, Vol. 17, No. 5, pages 272-274, Pub. 1925.) The average percentages of
mineral losses in all vegetables by boiling in too much water were as follows:

ite & i a 31.9% Cabbage cooked 72.3% in calcium.

Magnesium..... ce ae 44.7% as above lost... . .76.1% in magnesium.

PRANIOS., 487 Ss 46.4% 59.9% in phosphorus.

OR Ss eect oe .. 48.0% 66.6% in iron.
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APPLE SAUCE—

Wash well, remove stem and blossom end. Slice and rinse. Do not peel or core.
Place over medium heat until lid is hot to touch when tested with the hand or until vapor
appears. Reduce to low heat and cook 15 to 20 minutes. Press apples through food
press while still hot. Red-skinned apples (McIntosh, Delicious, etc.) will make a pink-
tinged apple sauce.

BAKED APPLES—

Wash and remove core, but do not break through to the bottom. Place apples
to bake in large skillet and place 1 tablespoon corn syrup, honey or brown sugar in and
around each apple. Sprinkle with cinnamon or nutmeg and score skin with knife.
Cover skillet and place on medium heat until lid is very hot, then reduce to low and
continue to bake 20 to 25 minutes or until tender.

CRANBERRY SAUCE—

Wash and pick over 2 lbs. cranberries and place in food press. Place 114 cups water
in lower part of steamer. Steam 15 to 20 minutes or until berries begin to pop open.
Then press them through to the juice in the bottom of the steamer. Add 3 cups of
sugar or honey and cook 5 minutes, stirring constantly to prevent burning. Pour into
molds and cool.

BAKED PEACHES—

Select firm ripe peaches, wash, cut in half and remove pits. Place in utensil, and
place on each half peach 1 teaspoon white Karo syrup or honey. Sprinkle with cin-
namon, nutmeg or cloves. Cover and place on medium heat until lid is very hot to
touch. Reduce heat to low and continue cooking 20 to 25 minutes.

BAKED PEARS—

Prepare same as peaches, allowing a few minutes extra baking time.

RHUBARB—

Wash and cut into 1 inch pieces—do not peel. Place in utensil and rinse. Cover
and place over medium heat until lid is hot to touch or vapor appears. Reduce heat
to low and continue cooking 15 to 20 minutes. :

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