The St. Louis Republic. [volume] (St. Louis, Mo.) 1888-1919, 1901-01-11
SUGGESTIONS FOR
TABLE AND KITCHEN.

The variety and abundance Of fruits which
are found growing in cultivated or natuTai
state in all parts Of the world. except an ex-
treme cold lattudes. seem 10 show very con-
cluslvely that they are designed for an inI-
portalt. as well as prominent place in our
dietary. And yet. IN spite of this evident
ordained purpose. and the pleasure they give
to both palate and sense Cf beauty, We nnO
fruits generally regarded as luxuries. or a,
best pleasant accessories to our list oil
foods, but not supposed to possess any EalLe
from a nutrient standpoint
The statement mat fresh fruits contain
q large percentage OF water, not less than
80 per cent. and N some v~IIeues giving as
high at 50 per cent. should not miSledd the
h~Ousekeeper into the belief that IL Is a Use
less expenditure O. money to indulge tIc-
quently In these Succu.ent -ruitS. with the
Idea that they are simply a delight TO the
eye and gratifying only ~ their delicious
fiayOrs the sense of taste. Water Is ono OF
our most important factors I'm food in aIGin5
in its prOpsf assimilation and digestion; as
well as in tissue building. And IL Is sale TO
say there are few who obtain the necessary
daily supply required by the system. There
Is no p~ieaS2nteT or safer way OF acquiring
this needful element than from fresh. ripe
fruits. prepared in natures laboratory, with
just the proper amount OF natural sugar
and acid to make the beverage most invit-
ing to the palate. The juicy winter fruits
we are most familiar with are the orange,
lemon and grape fruit. II the nature and
use OF these fruits were properly under
stood and they were considered as they
should be, as natures tOnics and regulators.
we would find the money expended in these
seeming luxuries but a small amount com
pared with the sum We uacOmplainilgiy
hand out for. the various advertised tOnics,
diEests, regulators, etc.
The generally accepted time for eating
fresh. uncoOked fruit Is at the beginning OF
cur meals. especially In the morning. IL ~
a questOi. he WtsCr, whether the ap2Su:e
that requires the Incentive of an aciG tome
to arouse . desiTe iGr food does not indicate
some seriJIs disorder OF the digestive pow
ers that requires a careful regulation of the
diet. But when the appetite is In a healthy.
Normal condition and desires nRarfV- S1t1
foods. the habit III beginning the inst meal
OF the day with fresh. s-oacid fruit snouid
be more generally observed. The juicy
fruits. like J1upS. prepare the WHY -Or
the ready digestion and assimilation of the
solids. We must remember that fruits are
meant TO serve the purpose OF food, or as
food accomplishments. and we misdirect this
purpose when We eat fresh fruits at unsea-
sonable times. as between meals.
The cranberry. or CRANBERRY, which some
authorities claim is the proper pronunciation
Is perhaps our most popular fresh fruit OBJ
tainable In the winter 1t seems essentially
a cold weather fruit. rs IL Keeps well, and
even freezing does not inJure il. While the
berries are not paldtaole UncO0ked, they
make an extremely pa!atabie sauce CT Jelly.
They are decidedly acid. with q favor pecu-
liarly their own. which develops in cooking
This fruit. when simply steamed with a little
sugar. and the skins not removed. while rel
Shed by many. is rather too acid and irri-
tating for children or delicate digestiOns.
There Is very little or any waste in craE-
berries. and the cost being moderate. they
- 800
at least an occasional addition to their bill
OF fare.
The fresh plum Is not regarded as an Al
together wholesome fruit. and unless in Just
its right condition.. is apt to prove armfui
But when dried it makes a valuable addi-
ton TO the dietary. as ii il wholesome. and
the sweeteT variety contains a large amount
Of sugar. They may be judiciously added
to the list OF foods for children and invalids.
being remedial in their nature for certain
defects Of the system
Specimen Menus.
BREAKFAST.
Fruit,
Cereal, Cream,
Beef Sausages. Creamed Sweet Potatoes.
COrnmeal, Mullins, Coffee.
LUNCH
Tripe and Oysters. Dreamed.
Brown Bread. Celery.
Cereal Coffee.
Cabbage Soup.
Dreaded Veal Outlets. Cream Sauce.
Escalloped Potatoes. Steved Tomatoes.
Peach Tapioca-
Coffee.