New-York tribune., 1902-05-05
PEPPER STRAWBERRIES.
THEN THEY WILL NOT DISAGREE WITH
THE EATER - VALUE OF
FRUITS IN DIET

Wherever the diet Of nation is simple
strong, healthy, muscular people are sure to he
70 ma said Miss Helen Louise Johnson. in a
lecture on Fruit before the Domestic Science
Branch Of the Brooklyn Institute last week
holiln informs US that when the public games of
ancient Greece first instituted the athletes
had no other nourshment than dried figs, nuts
soft cheese, and gross, heavy bread. We are all
familiar with the value of the oocoanut, date fig
and pineapple in their native lands but too often
forget to adopt the wholesome diet for ourselves.
The nutritive value of fruit varies The banana
" lich is composed largely of starch, is highly
nutritious. while peaches and apricots contain
comparatively little nutrimtnt, although they are
valUabl factors of the diet.
Apart from the nutrition which il contains fruit
Is important because of its salts organic acids
which stimulate the appetite and improve digestion
Like al other foods. if fruit is eaten improperly
and TO excess, or when ripe or green, there
WI. 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 Dur
poses its effect is more pronounced if eaten alone
either at the commencement of meals, or, better
between them. The poorest time for eating fruit
Is At the conclusion of a very hearty dinner at
which variety of food has already been con-
sured. Fruit in general is less wholesome when
eaten out Of its natural season
Ripe apples, which are extremely wholesome
and very dieestibe; oranges. of the most use
ful articles Of diet; lemons and shaddocks and
grapes rank first among the fresh fruits. Many Of
the dried fruits, such figs, dates and prunes
are not only wholesome but contain a good deal
Of nouTishmeut. An authority claims that bilious
ness can be banished by right use Of these
fruits. Although the varieties Of fruit consumed
in this country innumerabe, yet the charge is
still made against the Americans that they do not
sufficient fruit.
Fruit is useful 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 accumu-
lated in the stomach during the night. People have
idiosyncracies in diet well in other things
and what agrees with one person often disagrees
with another. If those who find that very acid
fruits like strawberries. fail to agree with them
when they eaten before breakfast will accom-
pany the fruit with bread rolls and butter.
trouble viii often be averted. Some people find
that a sDrinkling Of pepper Strawberries will
make them harmless. The pepper will not be dis
ccrnibe. but. like the starch bread counter
the acid Of the fruit
Bananas not excellent before brea kfast
fruit, since it is the acid juice which desirable
for that purpose
Miss Johnson charged her hearers to remember
that banana equals in nutrition a four size piece
Of oeefsteak with potato. Only the very
ripe banana -hould be eaten Baked bananas,
II thoroughly cooked, may be given GONZALES
cling typhoid patient, although the ripe banana
would be one of the most dangerous foods for him.
BAKED BANANAS.
To bake six bananas remove the entire skins
Make syrup of the juice of two oranges one
lemon and a little pineapple if it can be had and
sugar TO taste with a little the ba-
in a fat granite baking dish, and turn the
syrup them. Bake them in fairly hot oven
for twenty minutes until the bananas are near
ly clear. bastng them occasionally with the syrup
and turning them ,.9i once so they will cook evenly
them from the syrup and cook the syrup down
9eliy- Pour the Jeily over the bananas and chill.
Serve the dish dessert. Cream does not i'm
prove II.
FRUIT CHARLOTTE
delicious fruit charlotte may be made
follows: Half box of gelatine, one cupfuI of
strawberry juice, two eggs, one-quarter pound Of
stale macaroons, one-half cupful of cold water.
three-quarters of cupful Of sugar and one and
Cover the geiatine with the cold water and let it
t f9r n M e bep5s TO he r6
then add the sugar and cook TO a light syrup.
Fress thIough sieve ana return 10 me stove 10
neat Beat the yolks or the eggs nght and add
the hot syrup beating all the time Return TO the
double boiler and cook two minutes. then add the
selatlne and macaroons and pour on 10 the beaten
whites Of the eggs. stirring continuously: Whip
The cream 10 stin froth, beat In the fruit and
egg mixture and turn into mould previously wet
Jelly ''''''
DELICIOUS FRUIT PUNCH.
To make a delicious fruit punch cut small
fresh pineapple in dice add cupful OF Maras
chino cherries and the carefully peeled segments Of
two good sized shaddocks. Mix the fruit together
with the fuice Of each. Dissolve a cupfu of sugar
IN a cupful of rum, and let IL come 10 the bollng
point Pour the fruit at once and let 1t stand
until cool FIJI the punch glasses ana fLapPe' or
frappe In the freezer and I'LL the glasses when de
sired 10 The latter is the harder way as the
punch VIII easily melt down when exposed to the
heat in serving This may be made with sherry
although II is not particularly good. or without
using liquor all, IL the Juice Of preserved pine