Northern Ohio journal. [volume] (Painesville, Ohio) 1872-1896, 1873-08-23
PRACTICAL HINTS.
Edited by Mrs. r. G. CONANT.

Just now and, indeed, while begin
ming to write my weekly installment iof
recipes for this, Department, ! came
across an article in the Science Of Health,
which is SO opporfune and so. truthful,
that feel l can do no better than to
transfer it bodily from that publication
to this. Mrs. Julia Gilman while there
discussing what she calls "seasonable
dishes" for the present season, goes on
to speak of fruits in general-their use
and preparation and says: ..s.1. r.
ssSeptember, of all the year, is the car
nival for fruits. We do not have so
many small fruits, hut peaches, pears,
grapes, tomatoes and pluns are in their
glory. Apples begin to be solid and
rich, while the melons laughingly roll
in their handsome rigs of refreshing and
delicious drinks to cool the lingering
Summer heats. What more suggestive
of generous hospitality than to see the
host standing up after the removal of
the cloth to dispense crisp slices from
huge, cracking watermelon? The
effect. perchanee, heightened by the
flanking of round ribbed musk-melons,
and dishes of rosy-cheeked peaches,
purpling grapes, and pears swelling
with luscious ripeness-these wines of
choicest vintage, these drinks of Ma
ture's own brewing.
Strange as it may seem, it now re-
quires some study, at least in this lati-
tude, to make fruits acceptable as a
stated and important article Of diet.
Stewed and cooked fruits, and few
berries and cut fruits are admitted to the
table to limited extent; but, as gen
eral fact, people have got to learn how
to take fruit as part of their regular
diet. There are thousands of farmers
who raise the choicest apples, peaches,
pears, plums, cherries and other fruits,
which yet never appear on their table
uncooked as part of their regular
meals, to be eaten before Or after or
with the other food. Promising that
this should be done, we pass On to the
more elaborate domain of cookery,
which can prepare fruits for use in
other shapes, and make their refreshing
juices and flavors take the place of the
hot and biting condiments which SC
constantly injure the digestive organs
and pervert the taste. - 4, =.
Tomatoes stand first in variety of use
and in general availability, if not
in wholesomeness.- In the latter respect
they have, we believe, been greatly be-
lied. In spite of the most extraordina.
Try stories about their deletefious, char.
acter, we have yet to be convinced ol
any serious injury done by their use
whatever may be said of the effects Of
| the red pepper, butter. and salt with
which they are frequently seasoned
1t is to me very amusing to hear then
called a vegetable and see then
treated with pepper and salt, when they
are so palpably big juicy berry.
1 consider them valuable addition tt
our list of fruits; and all the more st
from the fact that they come to maturity
in one season. The settler on a new
farm is not Obliged to wait until .frui
trees and berry bushes grow before h,
can have fruits OF his own raising. I
the soil be nor too heavy and the ma
nure be not too rank, and if the season
be rather warm and dry, tomatoes may
be produced of a quality quite fiji,
enough to eat from the hand withou
dressing. Certainly the appearance o
the fruit is handsome enough to give i
Ia place in any fruit-basket.
When perfectly-ripe, they peel readily
and are more delicate without scalding
TO simple taste they are very nice fol
'sauce," peeled and cut up withou
seasoning; and if so placed upon the ta
Die, eacn one can season LneHA III nj
own dish if he prefers to do so, and theI
all will be suited. Or you can plac,
them on the table whole, as. is oftel
done at public tables, letting eacn dres
them for himself, though you will neel
to provide an extra plate for the waste
The most natural seasoning for this, IL
for all other fruits, is sugar. Sugar an,
lemon-iuice is a delicious dressing; so il
sugar and corn cI cam. Those who bar
barously treat them as II vegetable,
prefer salt, or salt and vinegar, whil
others add to this little minced raw on
ion, but that is not 10 our taste. Cut NJ
with fine ripe peaches in equal parts, o
with one-third peaches, and sweetened
they produce charming dish. Ii
this case they are better TO be prepared
half an hour beforehand, being KEEP
cool and covered. .saes @
For cooking, tomatoes may b.
scalded and skinned. Then slice an,
slew gently in their own juice for thir
ty minutes OR more. Season with su