Waterbury Democrat., 1902-06-25
VALUE OF FRUITS IN DIET

Apart from the nutrition which 1t contains, fruit is important because of it's salts and organic acids, which stim- ulate the appetite and improve diges- tion. Like all other foods, if fruit is eaten improperly and to excess, or when too ripe or too green, there will, of course, be trouble. Dr Gilman Thompson says:
 Cooked fruit may be eaten with any meal, but usually, when it is taken for special dietetic purposes, it's effect IS more pronounced if eaten alone either at the commencement of meals, or, bet ter, between them. The poorest time for eating fruit is at the conclusion of a very hearty dinner, at which a vari- ety of food had already been consumed. Fruit in general is less wholesome when eaten out of it's natural season"
 Ripe apples, which are extremely wholesome and very digestible; or anges one of the most useful articles of diet; lemons and shaddocks and grapes rank first among the fresh fruits. Many of the dried fruits, such as figs, dates and prunes, are not only wholesome, but contain a good deal of nour1Shment. An authority claims that biliOusness can be banished by right use of these fruits Although the vari- cities of fruit consumed in this country are lnnumerable yet the charge is still made against the Americans that they do not eat sufficient fruit Fruit is use full as the first food course of the day, because the organic acids and water which it contains stimulate the flow of the gastric juice and cut through the mucus which has accumulated in the stomach during the night. People have idiosyncracies in diet as we'll as ln other things, and what agrees with one person often disagrees with an other. If those who find that very acid fruits, like strawberries, fail to agree with them when they are eaten before breakfast. will accompany the fruit with bread or rolls and butter. trouble will often be averted. Some people md that a sprinkling of pepper on strawberries will make them harmless. The pepper will not be discernabIe. but. like the starch of the bread, counter. acts the acid of the fruit Bananas are not excellent before-b breakfast fruit since 1t Is the acid juice which is de sirable for. that purpose. Only the very ripe bananas should be eaten raw. Baked bananas, if thoroughly cooked. may be given to convalescing typhoid patient, although the ripe banana would be one of the most dangerous foods for him.
 All sorts of hot and cold desserts are made With fruits or fruit juices. The juices are used in making jellies. sher- pets, ices, 1ce-creams. Bayarian creams or different kinds, and many drinks. The secret of making a good lemonade Q IS 10 make a good sherbet or punch. flrst prepare a syrup of sugar and water, boiling it until it spins thread and add it to the fruits or their iuices Wnlle still hot in order to blend tba ulllefent Hayors. This gives a body. character which can be obtained in no otner Way Jellies should be perfectly transparent and brilliant Only suffi- clent jelly should be used to make tha Jelly just hold it's form, but not to ha 100 solid. It should literally shake lilxa, the proyerbinl "bowlfull of ielly., ,,,ba Jellylng principle of fruits is the nec- tin, and this, being soluble is destrarad Dy long boiling. Fruit to be usad for Jeilylng should be picked before . rain ana when wholly but not too rina ffults that will not jelly, such as cher T1es, have not sufficient pectin Com potes are fresh fruits stewed Tba,, are served as desserts, with caka or ln combination with rice. nodded cereals. buildings of various kinds ana ana creams. The secret of successful preserving or canning is merely tba
 leatlng of the fruit until all germs ara destroyed and sealing the cans wblla not, so that all ar which conta;ns germs may be excluded 's''''s'