THIRTY CENT BREAD 55 



ter, the color being whiter and the flavor better. 

 A third test was made by placing the cabbage in 

 cold water in which a small quantity of sodium bi- 

 carbonate had been dissolved and then allowing the 

 whole to come slowly to the boiling point. A small 

 piece of salt pork was added and the cabbage boii^i 

 for thirty minutes. The color was perfectly white 

 and the flavor difficult to distinguish from that of 

 fresh cabbage. 



§ 38 — ^Appi.i;s 



"The apples were in the form of dried slices of 

 cored and peeled apples but did not crumble easily 

 when handled. They were soaked for thirty minutes 

 and then cooked on the range in the same water. 

 No trouble was experienced in cooking the apples 

 soft enough and when made up in the form of sauce 

 and pie the results were excellent, the color and 

 flavor being superior to some fresh cooking 

 apples." 



§ 39 — The; big reason 



The imperative necessity of adopting the dehy- 

 drating processes in order to save for the food of 

 army, navy and civilian population the hundreds of 

 thousands of tons of fruits and vegetables which an- 

 nually go to waste in the United States, is based upon 

 the issues of public health as well as those of imme- 

 diate economy. 



Fruits and vegetables are indispensable to man 

 for the reason that they supply the needs of his body 

 with alkaline salts in a form in which they can be 

 utilized. To the absence of these alkaline salts many 

 grave, physical disorders are traceable. 



