The Forest Republican. [volume] (Tionesta, Pa.) 1869-1952, 1890-06-25

No more healthful diet can be put upon
the table at this season, than fruit, says
the Courier Journal. Leibig says on
this subject:
"Besides contributing a large pro-
portion of sugar, mucilage and other
nutritive compounds,i in the form of food,
they contain such fine combination of
vegetable acids, attractive substances,
and diuretic principles. with the nutrl-
tive matter, as to act powerfully in the
capacity of refrigerants, toncs and
antisceptics, and when freely used at
the season of rlpeness, by rural laborers
and others, they prevent debility,
strengthen digestion, correct the putre-
| factive tendency of nitrOgenous food,
avert scurvy and probably maintain and
strengthen the power OF productive
labor"
Fresh ripe fruit is particularly whole
some if taken in the early part of the
day. That housekeepers may serve
them with variety the following sug-
gestions are given:
Ripe Currants-Select large clusters of
cherries, rinse them by dipping in and
out of cold water, then place on seive
to drain. Amonize on II glass dish.
Sprinkle with powdered sugar. sit on ice;
serve in small saucers around Il little
pyramid of sugar.
Frozen Currants-Mash quart of red
currants, add two pounds of sugar, the
Juice of three oranges and one lemon, let
stand one hour, add quart of water,
stir until the sugar is dissolved, turn in
the freezer and freeze.
Currauts and raspberries-for tea or
lunch)-To every quart of large, red
raspberries allow pint of ripe currants
and pound of sugar. Put on pre-
serve kettle, bring to boil, dish and set
in the ice-the juice should jelly.
Currant Sponge-Cover half a box of
gelatine with half cup of cold water,
and soak for half an hour; then pour over
half a pint of boiling water, add half n
pint of sugar and stir until it dissolves.
Strain half pint of currant juice, and
put on ice until thick and cold; then beat
the whites of four eggs, put in the mix
ture, beat until smooth, tHrn into fancy
mould, and set on ice TO harden.
Raspberry Meringue-Crush pint of
ripe raspberries with pint of sugar;
beat the whites of four eggs; stir all to-
gether gently until it stands alone.
Raspberry Tapioca-Wash teacup of
tapioca through several waters, then
cover with cold water and let soak all
night. In the morning set on close
fire; pour over pint of boiling water
simmer slowly until the tapioca is per
fectly clear. Stir quart OF ripe rasp-
berries into the boiling tapioca and
sweeten. Take from the fire; pour in a
deep dish; set on ice; when very cold,
serve with sugar and cream,
Stewed Gooseberries-St Stem and top
one quart OF gooseberries; put them in
porcelain kettle; add one pint Of boiling
water; cover the kettle close and stew
ten minutes. Add one pound of sugar,
stand on the back of the stove where it
is not too hot for fifteen minutes.
Goosebeuy Food-Stem and top a
quart of ripe gooseberries and stir them
in one pint of water until they are
crushed. Pour through colander to re-
move the skins; add a teaspoonful of
butter and a cup of sugar, and the yolks
of four eggs we'll beaten, and pour in a
GLASS bowl. Beat the whites of the eggs
until frothy, and add two heaping tea
spoonfuls Of powdered sugar, and beat
until it stands alone. Heap on top Of
the gooseberries.