The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-01-16
Some Valuable Winter Fruits.


The variety ana abundance OF fruits |
which are found growing in cultivated OF
natural state in all parts or the WoriQ, |
show very conclusfvely that they are de- |
signed Tor an important as wen as prom
inent place in our dietary And yet. IN
spite of this evident ordained purpose, |
and the pleasure they give to botn PAL PAL
ate and sense Of beauty, we find fruits |
generally regarded as luxuries, or at least |
pleasant accessories to our list or Ioouss |
but not supposed to possess any value
from q nutrient standpoint
FRESH FRUITS
The statement that fresh fruits contain
a large percentage of water, not less than
70 per cent, and in some varieties giving |
the housekeeper into the belief that it is
a useless expenditure Of money to IN
dulge frequently in these succulent fruits,
with the idea that they are simply a de-
light to the eye and gratifying only by
their delicious fiavors the sense of taste
tors in food in aiding in its proper as
similation and digestion. well as in
tissue building And it is safe to say
there are few who obtain the necessary 4
There is no pleasanter or safer way OF
acquiring this needful element than from
laboratory with just the proper amount
of natural sugar and acid to make the
beverage most inviting to the palate. The
with are the orange. lemon, lime ana
grape fruit. If the nature and use Of
these fruits were properly under
stood and they were considered as
they. should be. as natures tones and
pended in these seeming luxuries but a
uncomplainingly hand out for the various
advertised tones, digests. regulators.
WHEN TO EAT FRUIT.
The generally accepted time for eating
fresh, uncooked fruit IS at the beginning
of our meals. especially in the morning
1t is a question, however, Whetner the
appetite that requires the incentive of
an acid tonic to arouse a desire for food
does not indicate some serious disorder OF
the digestive powers, that requires a care
full regulation of the diet. But WhGn the
appetite is in a healthy, normal condi-
habit of beginning the ifirst meal Of the
day with fresh, stb-acid fruit should be
fruits like soups prepare the way for
the ready digestion and assimilation OF
the solids. We must remember that fruits
or as food accomplishments, and we mis-
direct this purpose when we eat 1resh
fruit at unreasonable times, as between
meals ..--
Or craneberry, which some authorities
claim is the correct pronunciation, IS per-
haps our. most popular fresh fruit obtain 3Eti1i
cold weather fruit, as 1t keeps We'll ana
the berries are not palata'ble uncooked,
they make an extremely paiatable sauce
or jelly. They are decidedly acid. with a
flavor peculiarly their own, which de-
velops in cooking: This fruit when
the skins not removed, while relished by
many is rather too acid ana irritating
IS very little or any waste in cranberries,
and the cost being moderate they are
within the means of most families, Tor az
least an occasional addition to their bill
- - OUR DRIED FRUITS.
These, of course. do not possess tne
same refreshing powers which make the
should not be classed in the same order
of foods or substituted entirely FOR the
they lose considerable of their proportion
of water, they are richer than the Ire s
fruits and retaining their nutrients are
a more condensed form Of food and not
SO readily digested- In fact they serve
a very different purpose in our dietary
compared with the juicy, uncoolzed fruits.
They partale less of the nature OF tones
and may be properly admitted IN the rank
Fsy the most successful process of dry
ing or evaporation, the fruit IS su1nclent-
IL preserved without being subject TO a
degree Of heat great enough 70 qestroy
their fine flavor or make them cry OF
Until very recent home cultivation en-
abled to obtain this fruit green ana
fresh, We have been obliged to depend on on
which come from Smyrna Both dry and
green figs. contain much sugar ana con-
siderably larger proportons ol nA1E egsf+
Gus substances than most other FRUITS,
unless we except the date. The fig IS the
first fruit which received any particular
mention in the writings OF sacred history
and its cultivation has continued from lhe
parent tree placed in the Garden of Eden
down to the present day, and IN nsaLly
all eastern countries it forms one Of the
principal articles Of food. IL should not
be eaten in too great quantities, as they
ported figs have hard, tough SKIN ana
numerous Seeds which are 1ndlgeSt1ble
and often irritating in their action Our
native grown dried figs are tender, moist
and contain fe a4t9r- s q aus SEEDS
This Is also fruit Of great antiquity,
and a highly nutritious fruit. In Egypt
nd AFT be t oo5a I1r haf fheir weight IN
sugar and a fair proportion of nitrogen
Gus matter flesh fOrmers), as We'll me
Arab as it furnishes him food for hlmself
and beast drink fuel, in fact. supplies al
most every physical need his life de-
DRIED PLUAIs (PRUNEsl.
The fresh plum is not regarded as an
altogether wholesome fruit, and unless
harmful But when dried It makes q
valuable addition TO the dietary. as 1t IS
wholesome, and the sWeeter variety con-
~ fI1diciously added to the list of foods
for children and fnvalids. being remedial
| in their nature for certain defects of the
y 1RAIsINs AND CURRANTs.
These are the sweet varieties OF grapes
dried by exposure to the sun or artificial
heat the sun-dried making the DesL
raisfns Raisins are rich in sugar. and
NAV with proper preparation be given to
invalids They fmpart a delightful flavor
acceptable to the sick, especially when
there is a dfstaste for milk. a very serious
obstacle which often con1ronts the nurse
when a LIQUID milk diet IS ordered her
patient The apple and banana are so
generally known and universally used 1t
does not seem necessary TO go into de-
tailed description Of them.
When dried stewed fruits are substitute
ed for the fresh fruit at breakfast, serve
with cereal and without sugar. Cream
| may be used with the sweeter kinds.
Inquiries Answered.
-~f~,o