The Seattle post-intelligencer. [volume] (Seattle, Wash. Terr. [Wash.]) 1888-1914, 1900-05-06
W0GnAN'S WHOLE EXISTENCE,

before serving. Baker apples may be pre-
pared in the same way. Bananas con-
tain iron and are beneficial in enriching
the blood For those who find them hard
to digest raw they may be baked. little
sugar, lemon juice and butter being add
ed. In this form they are both palatable
and digestible.
Much has been said recently about the
lemon juice cure for rheumatism Many
physicians indorse this and recommend it
for the govt also. The greatest English
authority on govt - Garrod - prescribes
oranges, lemons, Strawberries, grapes,
pears and apples for his patients. a
French physician of equal prominence
says that the salts of potash found so
plentifully in fruits and vegetables are
the CHEF agents in purifying the blood
from rheumatic and equity poisons.
Tho sluggish action of liver and bowels,
which produces so many ills in our highly
civilized life of today, may be overcome
more readily by the use of fruit than
drugs, according to recognized medical
authority.
The whole profession regards diet of
fruit ano vegetables as the only remedy
in scurvy. and some other diseases attend
ed by general breaking up of the sys-
tenn, and science is looking to the same
remedy for help in the treatment of
everyday diseases resulting from impure
DIpOu, SuCH as IueuIndtlsTl, SIKH ulStdStsy
ricketts,, etc
The reason that food of this kind is so
essential at the end of winter Is that our
energies have been strung so taut to meet
the exigencies of cold weather that the
reaction of the firm warm days is likely
to bring about a corresponding debility.
The blood, which has been nourished by
heavy foods all the winter, is thick and
sluggish, and needs to be purified. Fruit
acids and vegetable salts accomplish this.
Rhubarb, although strictly vegetable.
is usually regarded as fruit. Its medi-
cinal properties are of the highest value.
Many tire of 1t quickly because IL usually
is served in the stereotyped. not especially
tempting stew. This may be varied agree
ably by baking or serving with a mer-
ingue.
Strawberries have been in the market a
long time, but are just beginning to be
available for the ordinary housekeeper.
This is an excellent spring food for those
who can eat It, but there are those to
whom the strawberry acid is a poison.
This is said to be true. however, only of
the cultivated berry, and not in It's wild
state.
One thing that recommends the straw
berry to the housewife is its appearance.
1t decorates the table as admirably as any
plant or flower. 1t is the first distinctively
spring fruit, and that makes 1t douhly
valued. Moreover, il can be used in an in
finity of ways. If the berries are particu-
larly fine there is no better way to serve
them than in their natural state, stems
and all, with a few leaves if possible.
They may be busted lightly with powdered
sugar. or each individual may dip them
one by one in sugar to suit himself. This
is the way to get the full flavor of the
berry and to be most benefited by its use.
Strawberries and cream, which appeal
strongly to many people, are a combina-
l.x.H
ties. who point out that the acid In the
berries disagrees with the cream violently
in the stomach of him who partakes of
this delectable but alleged unwhoesome
dish.
Strawberry shortcake is not recommend
ed for its health-promoting qualities, but
as 1t will continue to be eaten by the vast
majority of people every season. here is a
recipe for 1t: Make a crust with one cup
Of -four, one teaspoon of baking powder,
one tablespoon of butter and a little ice
cold water. Roll thin and bake in pie tins
Spread the crusts first with butter, and
then with slightly crushed and sweetened
strawberries, putting layer OF them also
over the top. Many prefer plain to
whipped cream for this kind OF shortcake
Strawberry pie Is made by lining pie
tin with puff paste, and when well baked
and cool filling with crushed strawberries
sweetened to taste, and just before serv-
ing covering with whipped cream. Tarts
may be made in a similar manner. omit
ting the cream.
Strawberry dumplngs are made with
biscuit dough baked in a quick oven in
muffin rings and filled with fresh. sweet
ened berries when done. They are served
hot with plain or whipped cream.
More healthful desserts may be made
with gelatine or tapioca. For a pudding,
soak half box OF gelatine in cold water.
then add half pint OF boiling water and
the Juice of two lemons and two oranges
with cup and a half OF sugar. As the
Jelly hardens stir in as many Strawberries
as desired, a few at time. A sauce for
this pudding is made by Dreaming half a
cup OF butter, adding a cup OF sugar. the
beaten white OF an egg and a cup of
crushed strawberries 1t should be set on
the ice until cold. This may be served
also with other puddings
Strawberry taploca is made by soaking a
cup of pearl tapioca in pint OF cold water
for two hours then cooking in n double
boiler until clear and stirring into IL a
quart of ripe berries and cup of sugar
Serve cold with cream.
Strawberry ice cream is delicious made
from the fresh berries. An agreeable
change may he made by making a sauce
of crushed and sweetened berries and
pouring it over vanilla ice cream.