Iby • • • Philamena The Long Arm . . ."
wHAT tin odd thing is coincidence I I had just returned front a visit to Arundel, with its historic castle and its beautiful modern church. when a reader sent in the quotation from BI. Philip Howard that we print this week. As it happens I have rather a special devotion to Blessed Philip, whose relics are at Arundel. He made such a valiant return to the Faith and suffered for it so heroically during his ten long years in prison (he was only thirty-eight when he died) and we are told that " he died in a most sweet manner. without any sign of grief or groan, only turning his head a little .aside, as one falling into a pleasing sleep."
A, B, C and ii ANOTHER reader wrote a little while ago to say ." that she always enjoyed the little Vitamin Notes at the end of this column. Then another wrote to say that they were misleading because not comprehensive enough. So here is a short list for the first reader, and an expression of regret for our space restrictions to the second !
Vitamin A promotes growth and keeps your skin and tissues healthy. ft is good for the eyesight and builds up resistance to disease. It is found in liver, fish liver oils, the yolks of eggs, cheese, butter, margarine, milk, parsley, spinach, dandelion greens. carrots, lettuce, tomatoes, prunes, peas and beans.
Vitamin B 1 gives you an appetite, is good for your nerves. and gives you energy. It is found in pork, beef liver, wholemeal bread, yeast, eggs, milk, beans, parsnips, raisins, cucumbers, orange juice, fresh pineapple, watercress, cabbage and carrots. Vitamin B 2 keeps your eyes, mouth and tongue in good condition and you can get it by eating liver and meat, eggs and cheese, and by drinking milk.
Vitamin C is the anti-scurvy vitamin. It builds good teeth and helps. you to resist infection. Oranges and lemon, grapefruit, limes and pineapple, gooseberries, black currants and tomatoes, strawberries, asparagus and parsley, spinach. sprouts, cabbages., potatoes and lettuces, are a few of the pleasant sources of this very necessary vitamin. Vitamin D builds hones and prevents rickets in small .hildren. It h.ts been called the " sunshine vitamin." Eat herrings, Onion and sardines, butter, margarine and eggs. fish liver oils and chicken liver; and let this summer's sunshine give you the rest Swiss 31a ea roni NOW that cheese Len he bought on points it is quite a good plan. 10 keep the small weekly ration (often rather dry by the time one gets it!) for grating. Cheese omelettes., scrambled egg and cheese, and cheese semolina. all make pleasant Friday fare, and here is a way of making macaroni cheese that may be new to you: Cook your macaroni in the usual way and drain, then put a layer into a well-margarined fireproof dish, sprinkle this fairly thickly with grated cheese, cover with another layer of macaroni and this again with cheese. A layer of breadcrumhs over this, dotted with margarine and cooked in the oven for about a quarter of an hour gives you a tasty dish. Before serving sprinkle it with chopped parsley and eat fresh sliced tomatoes with it, "Insect Life,' I DEFY any grown-up interested in Natural History • '• not to be entranced with this first volume of the Visual Library (Winchester Publications, Ltd., 6/6) which shows in pictures that are not only interesting and informative but very wittily drawn, varying stages in the lives of our betterknown insects. The coyness of the' Queen Bee and the purposeful " forward march " of her workers, the expressions on the faces of the drones, and the uniforms of the nursing ants, will make the book a delight to any parent who invests in it to arouse the interest of young children: while the clearly drawn, diagrammatic pictures of the Colorado Beetle, with its emphatic letterpress, should be of use to old and young alike in the
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BI. Philip Howard.
spotting of these dangerous pests.
L AMB and mint sauce-if you can get the lamb -`-• And you will find it improves your mint sauce if you chop the mint leaves finely, cover them with sugar (pressing down with a spoon to extract all the juice) and then leave for an hour or two, only adding the vinegar just before serving.