The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-09-07
Are All Raw Fruits WholesomeP

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He who learns the rules Of wisdom with
/ cut conforming to them in his life, IS IKE
the man who labored IN his field, but did
not SOW
lance of eating plenty of fresh. ripe fruit
there is a possibility OF ENTHUSIASTICALLY
they cannot eat too much fresh fruit and
that cooked fruits are far less wholesome
ception al least. There are a number Of
rules governing the serving OF eating OF
about certain chemical changes. coof1ed
fruits are a rule much more suitable
fact better for All under certain coudi-
lions, as they are less liable to cause sick
ness. Unfortunately when fresh fruits are
most abundant we frequently have damp.
rainy spells when the more perIshso bic
fruits viii spoil ON the stem before they
can be gathered or at least be unfit for
eating unless they are thoroughly cooked.
fruits in a condition Mt TO be eaten raw
for even day after they are gathered if
exposed TO air, dust and the poisonous
bacteria that are ever present, seeking
Raw fruit that is not in. fit condition
when taken into the stomach where heat
ingieestible ma sos1r mass Shflrer fos
tunately, are SO far protected by nature
H7tle sfon1achs Of this troi,biesome bur
den. but not without danger of serious
after effects which are mischieVous and
Outlines lasting If of too frequent oc-
THE THICK SKINNED FRUITS.
These are well protected from tlle llrz-
ing dangers IN the atmosphere and nature
eaten uncooksd. IN this class We may
make exception of the banana and the
never comes to us perfectly ripe, and on
account Of the large quantity Of starch it
contains must be cooked to be dlgestiple,
as few persons will select those that have
ripened until their skins are dry and al
most black: they consider these quite
spoiled" while in fact they are only ripe.
If the skins are soft and black then in all
Apples that have ripened naturally on
the trees and are juicy and brittle. may
wholesome cooked One reason why we
are advised to indulge in raw fruits IS
On account OF their cooling erect on the
blood. This IS true; but We need not de
pend entirely on raw fruits Ia summer Tor
OF fresh. green vegetables to provide min
eral salts for the same purpose # you
limit your meat diet or as many 90 eN-
clude fresh red meats entirely from your
summer bill OF fare then. with an IN
limited supply OF green, succuient veg
etables and raw Iruit. you are tlkeiy 70
plant the meats with weli-cooked cereals
SOME RULES TO OBSERVE
The rule is. eat moderately of raw fruit
in hot weather
Eat only sound fruit, not too ripe. or
Do not eat the skins Of such fruits a-
Skinned frits HE ei Sims are 9eh IS nrotect
the pulps and their beautiful color and
rubbing the skins destroys their beauty,
and they would be unit for eating with
do not wash them when they are to be
served 'au naturel. Do not eat acid
terIers with the digestion OF the starch,
and do not take milk or cream with very
Goa gulate the casein and you have an
indigestible curd. All fruits must be
served clean but small berries should be
washed. This must be done quickly and
carefully, and the berries drained before /
soak this destroys their flavor and
47rmness. Put them in cOlander or wire /
basket and allow the cold water to run
over them q few minutes
Grapes are often quite dusty if they
be washed If this is done carefully their |
bloom will not be destroyed Take each I
bunch by the stem and hold under the
water tap or dip quickly IN and out OF a
basin OF cold water two or three times
Apples sometimes are dingy or rusty. |
These may be improved IN appearance by |
rubbing them with a soft cloth or tissue |
pa per.
Many rub the down from the peach;
this robs it Of its chief beauty, if it is |
Never sweeten berries that are served |
uncooAed until ready to be eaten; have |
cream conveniently arranged on the table. |
FINGER BOWLS.
When whole fresh fruit is served. finger |
bowls are a necessity and these should no /
and forks The cost need not deter anv- |
one from having them for you can OBJ |
tain them at any price from ten cents I
up. "as costly as thy purse can buy /
Fruit stains white napkins. and colored 4
ones. unless dainty in design and colors. 1
are not in good taste For all ordinary 4
occasions. tf.Erefore the pretty white /
japanese doilies are to be preferred
SERVING PEACHES
If necessary brush the peaches over
very lightly with a soft linen cloth: ar /
range them on q round fiat dish then /
place a smaller circle on top or these, /
and continue until You have one for the 4
tep. arrange the green leaves among the I
peaches If you cannot obtain peach /
leaves. any leaf resembling them viii do. /
PINEAPPLE
Select a fine, ripe pineapple; with a sill
Yer knife cut the top leaves of with a
thick slice of the fruit; then slice the 1
fruit down lengthwise in two even halves;
take out the core and then cut oat the /
pulp in cubes: sprinkle this with sugar
and return to the shells. heaDing uD
Iigntivs set the two halves on an oblonr I
dish with stem ends together placing the
top leaves which you sliced on, where
they join. set away to get thoroughly
chilled before serving then put border
Of gray moss around the dish and your
fruit looks cutie at home
CHARTREUSE OF FRUIT
Put a Gun of washed rice in a double
boiler and cover with milk add half a
teaspoonful Of salt and half a cup of
graduated sugar Cover and steam until /
rice is tender and milk is absorbed You
may have to add more hot milk. some