Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1903-07-23

Blueberry Cake.
Coffee.
DINNER
Brown Bread. Caviare and Lemon.
Cocoanut Soup Croutons
Olives. Sailed Nuts.
Brased Beef Brown Gravy.
Potatoes. Peas.
Nasturium and Cream Cheese Salad. |
Waters.
Blackberry Shortcake.
Coffee.
SUPPER
Chicken Salad.
Saratoga Chips. Olives.
lIuckleberries, Sponge Cake.
Iced Tea.
While the amount ana variety OF
fruit consumed in this country seems
enormous, when reduced to figures, the
fact remains that as nation Ameri-
cans do not eat sufficient fruit, the ma
jority of people counting II luxury
rather than a necessity. Many a house
keeper who thinks nothing of paying 30
or 30 cents for a roast would feel that
she was guilty of unwarranted eX-
travagance in putting the Same amount
into fresh fruit, unles she was going to
can or make jelly.
scarcely be more sensbly expended. for
fruit should be a staple article of food
in every household for daily use. While
the nutritive value OF many fruits does
not compare specially we'll with flesh
foods that is not tho only thing to be
considered. Even apart from the nutri-
ton, fruit is valuable because of its salts
and organic acids. which cool the blood,
stimulate the appetite, and improve di-
geston. This explains the reason why
fruit is so grateful to most palates when
taken az the first food course of the day,
the acids and water stimulating the flow
of the gastric juice. Some fruits nota-
| bly, the pineapple-attend to this part
| of the programme too strenuously, not
only cutting through the mucus which
has accumulated in the stomach during
| the night, but attacking and digesting
the lining of the stomach as well, when
| there is nothing else to work upon. For
| this reason pineapple is not appropriate
| for the first course at breakfast. Very
acid fruits. like strawberries or currants.
| disagree with some persons, when eaten
| before breakfast, while bananas sit
| heavy for the opposite reason-that they
have not acid enough. AS, people have
! idosyncracies in diet as in other mat
ters, each person has to learn his own
personal pecuiarites and accommodate
his diet to them. The old adage, Fruit
is golden in the morning. silver at noon
and lead at night" applies TO the great
ma jorlty.
The poorest time for eating fruit Is at
the conclusion of n hearty dinner, when
a variety of hearty food has already
been consumed. The growing fancy for
serving fine fruit on individual plates al
the beginning Of course luncheon OF
dinner has reason on Its side.
The nutritive and medicinal value OF
fruit varies greatly. The banana which
is composed largely of starch. contains
the highest per cent Of nutriment
Grapes come next, In point of nutriment
and are besides the most digestibe OF
any of the fruits. They may be eaten al
natural in immense quantities if care i!
taken not to swallow the seeds, and viii
work wonders for American people whose
digestion is out of order. In Germany
the unfermented grape juice is used as
cure for dyspepsia Next in the scale o
nutrition comes huCkleberries, followe,
closely by cranberries, apples. cherries
and blackberries, while Strawberries
peaches and apricots contain compare
lively little nutriment, although they ar
valuable factors of the diet. Many o
the dried fruits, such as figs, dates
prunes and raisins are not only whole
some, but contain great deal of nour
ishment The best way to prepare drio,
fruits is to soak them In cold water 70
"A hours, then simmer slowly withou
boiling two or three hours until tender.
Raisins are specially valuable in case
whore sustained physical exercise is nee
essary. affording both nourishment an
stimulus. A bunch of raisins eaten whe
fatigued often serve the same purpose n
a glass of wine. Figs and dates are bot
$ valuable in certain conditions but Shout
be thoroughly washed and looked owe
. before eating. Green figs are an excel
lent food.