Evening star., 1901-09-07
able and Kitchen.
Practical Suggestions About What to
Eat and How to Prepare Food.

He who learns the rule of wisdom with
out conforming to them IN his life is like
the man who labored in his field, but did
not sow. Il Or
So much stress is laid upon the import
ance of eating plenty OF fresh.g ripe fruit
there is a possibility OF unintentionally
leading many into error In the belief that
they cannot eat too much fresh fruit, and
that cooked fruits are far less wholesome
than raw. Every rule must have one eX-
ception at least. There are number of
rules governing the serving or eating of
fruit. While the cooking of fruit brings
about certain chemical changes, cooked
fruits are as a rule much more suitable
for children and delicate persons, and, in
fact better for all under certain conditions,
as they are less liable TO cause sickness.
Unfortunately when fresh fruits are most
abundant we frequently nave damp, rainy
spells when the more perishable fruits will
spoil on the stem before they can be gath
cred, or at least be unfit for eating unless
they are thoroughly cooked. 1t is almost
impossible to keep these fruits In a con-
dition fit to be eaten raw for even day
after they are gathered II they are perfect
ly ripe; If they are left exposed to air,
dust and the poisonous bacteria that are
ever present, seeking Wnat tney may de-
vour
Raw fruit that is not in fit condition
when taken into the stomach, where heat
and moisture fosters the germs of fer
mentation, will soon form an irritating, in
digestible and sour mass. Children, for
tunately are so far protected by nature
as to have the power to rid their poor little
stomachs of this troublesome burden, but
not without danger Of serious after effects
which are mischievous and ofttlmes last
ing If Of too frequent occurrence
rr.~ rp,sol- SI-inned Frnffs.
These are we'll protected from the lurk-
ing dangers in the atmosphere, and nature
evidently intended that they should be
eaten uncooked. In this class we may
make exception of the banana and the
apple. for the reason that the former never
comes to us perfectly ripe, and on account
of the larger quantity of starch 1t contains
must be cooked to be dlgestlple, as IeW
persons will select those that have rlpened
They consider these quite spoiled" while
in fact they are only ripe. If the skins are
soft and black, then in all probability the
fruit is spoiled
trees and are juicy and brittle may be
eaten raw, but are generally more whole
some cooked. One reason why we are ad-
vised to indulge in raw fruit is on account
of their cooling effect on the blood. This
is true; but we need not depend entirely
on raw fruits in summer for this purpose,
when we have an abundance of fresh,
green vegetables to provide mineral. salts
for the same purpose. If you limit your
meat diet, or, as many do, exclude fresh
red meats entirely from your summer bill
of fare, then, with an unlimited supply Of
green, succulent vegetables and raw fruit,
you are likely to impoverish the system un-
less you Supplant the meats with WELL
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
under ripe.
Do not eat the skins of such fruits as
peaches, pears, plums or other tough
skinned fruits. The skins are to protect
the pulps. and their beautiful color and
bloom to please the eye. Washing or
rubbing the skins destroys their beauty
and they would be unfit for eating without
pairing if they were not cleaned. So do
not wash them when they : re to be served
'au naturel." Do not eat acid fruits with
cereals, as they sometimes interfere with
the digestion of the starch, and do not take
milk or cream with very acid fruits, as the
acid will naturally coaguate the casein and
you have 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 the Juice tis allowed to es-
cape or the fruit soak" this DESTROYS
their flavor and firmness Put them in a
coiander or Wire basket and allow the cold
water to run over them a few minutes.
Grapes are often quite dusty if they
have stood in the city markets. and must
be washed. If this is done carefully their
bloom will not be destroyed Take each
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 rustv
Ihese may be improved in appearance by
rubbing with a soft cloth or tissue paper.
Many rub the down from the peach. This
robs 1t of it's chief beauty. if it is to he
served whole and uncooked
Never sWeeten berries that are served
uncooked until ready to be eaten; have
several small services of sugar and cream
conveniently arranged on the table,
Finger Bowls.
When whole, fresh fruit is served, finger
poWis are necessity and these should no
more De considered superfiuous or useless
additions to china closet than knives and
1orks. Inc cost need not deter anyone from
having tnem, for you can obtain them at
any price from ten cents up:t"as COSTLY as
tiny purse can buy" Fruit stains white
napkins, and colored ones unless dainty in
deslgn ana colors, are not in good taste
For all ordinary occasions. therefore the
pretty Whlte japanese doilies are to be pre-
ferred.
Serving Peaches.
If necessary. brush the peaches over very
lightly with soft linen cloth; arrange
them on round, fiat dish; then place a
smaller circle on top of these, and con-
tinue until you have one for the top; ar
range the green leaves among the peaches;
II you cannot obtain peach leaves, any
leaf resembling them will do
Pineapple.
Select a fine, ripe pineapple; with sill
yer knife cut the top leaves off with a
thick slice of the fruit: then slice the fruit
down lengthwise in two even halves; take
out the core and then cut out the pulp
in cubes; sprinkle this with sugar and re-
turn to the shells; heaping up lightly; set
the two halves on an oblong dish with
stem ends together, placing the top leaves
which you sliced Off where they join; set
away to get thoroughly chilled before serv-
Ing; then put border or gray moss around
the DISH and your fruit looks quite at
hCme.
Chartreuse of Fruit.
Put cup Of washed rice In a double
boiler and cover with milk; add half tea
spoonful Of salt and half cup Of granu-
lated sugar. Cover and stream until rice
is tender and milk is absorbed, sYou may
have to add more hot milk, some rice be-
ing very hard, but three zpints should be