The Lehi banner. [volume] (Lehi, Utah) 1891-1917, 1905-06-22

dates back int the times OF antiquity.
This luscious berry, which to-day we
70 much enjoy, was peddled about the
streets of ancient Grecian and Roman
cities by hucksters, many centuries in
the past. Virgil sing. Of 1t in his pas
toral poems, and Ovid mentions II in
words of praise.
The cultivated strawberry plant
reached Europe about the year 1912,
but attracted little attention and made
little progress until about 1850 or
1760. when another kind than those
previously raised was brought from
Chili-one having a pleasant. plneap-
ple-like aroma, which was known as
the pine strawberry.
In America, during the early colon
ial days, the wild strawberries OF the
field were abundant and furnished a
much priced article OF diet These
wild plants we're transplanted to the
garden and produced fruit Of in
creased size. The garden strawberry
Is, therefore, IN American product. II
adapts itself to a wider range Of lati-
tude and TO greater extremes in en-.
vironment than any other cultivated
fruit. There are a great many varie-
ties, each peculiar to its section of the
country.
AS the strawberry contains abund-
ant salts OF potash, lime, and soda. its
value as food can not be over-esti-
mated. What is more refreshing on a
warm day. after being fatigued from
labor in the fields, or perchance. after
returning from long walk. than to
sit down to dish OF these luscious
berries. which our Creator has so
kindly caused to grow for usl As you
cut them with the spoon and the fine
red juice begins to flow, note the con.
trast between this sight ano the one,
80 horrifylng. of cutting piece OF
bloody meat. causing the ooling out OF
the blood. (which is the life"
''Taite not the life YOU cannot give,
All things hav. equal right TO live
For persons very III with fever, or
for any others who require a light
diet. there is nothing better adapted
than fruit juices. This is the lightest
diet which can be taren. digests easily
and Is very refreshing. because of the
valuable acids which the berries con-
tain. Further, the fruit acids are
germicides, keeping the stomach. and
IN fact the whole alimentary canal, to
q great degree. free from germs.
which would otherwise do much mis-
chief. overpowering the body weaken
ed from battling against disease. Ac-
cording to some authorities, beside
the antiseptic property of the straw.
berry. II possesses more--a curative
property. Linnaeus. II is said, was
persuaded 10 take strawberries dur
the result that a sweet sleep ensued.
and when he awoke the pain had SEN
sibiy subsidized. On the next day he
ate as many Strawberries az possible,
and on the following morning the pain
was gone, and he was able to leave
his bed. Gouty pains returned at the
same date In the next year. but they
we're dispersed as soon as Linnaeus
was able to get strawberries. As the
strawberry excels all other common
fruits In the amount Of mineral salts.
itsis likely that this fruit Is beneficial
In equity states.
Strawberries are best eaten Just as
they come from the vines. after being
thoroughly washed, with as little SUI
gar as possible. as much sugar rem
ders fruit less digestible. The straw
berry. as well as all other acid fruits,
does not combine we'll with milk or
cream, so this should be avoided
Canned berries are very nice for use
when fresh ones are out OF season.
Fruit Soup-In one cup Of straw
berry Juice cook one teaspoonful OF
sage until transparent Add one cup
OF pineapple Juice. one tablespoonful
Of lemon Juice, one tablespoonful of
sugar. Serve hot as soon as well
heated.
Strawberry Minute Puddlng.-Cook
a quart OF ripe Strawberries in a pint
OF water till we'll scalded. Add sugar
70 taste Skim out the fruit. and into
the boiling Juice stir scant cup of
granulated wheat flour, previously
rubbed to paste with a little cold wa
ter; cook fifteen or twenty minutes.
pour over the fruit. and serve cold
with whipped cream.
Strawberry Toast.-Take fresh
Strawberries and mash well with a
spoon. Add sugar to sweeten, and
serve as a dressing on slices OF zwle-
back previously moistened with hot
water or hot cream. When fresh Der
ries are not obtainAble, turn a can of
wellkept berries into colander over
an earthen dish, TO separate the Juice
from tho berries. Place the Juice in
porcelain kettle, and heat to boiling.
Thicker to the consistency Of cream
with cornstarch rubbed smooth in
little water; a tablespoonful of flour
70 the pint Of Juice will be about the
right proportion Add the berries and
boil up Just sufficiently to cook the
nour and heat the berries. Serve hot
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Rest.
Few people really know how TO rest