The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1905-06-23
STRAWBERRY A PERFECT FOOD
Fruit Juices Admirably Adapted to Those
Requiring Light Diet.

Although the strawberry has bee
II cultivation for nearly two hundre
and fifty years, the wild strawberr
dates back into the times of antiquity
This luscious berry, which to-day W
30 much enjoy, was peddled about tn
streets of ancient Grecian and Romal
cities by hucksters many centuries il
the past. Virgil sings of it in his pas
toral poems, and Ovid mentions it il
words Of praise.
The cultivated strawberry plan
reached Europe about the year 1872
but attracted little attention and made
little progress until about 1850 OF
1850, when another kind than those
previously raised was brought from
i Chili-one having a pleasant, pineap.
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 were transplanted to the
garden and produced fruit of in
creased size. The garden strawberry
Is, therefore, an American product. 1t
adapts itself to wider range of lati-
tude and to greater extremes in en-
vironment than any other cultivated
fruit There are great many varie-
ties each peculiar to it's section Of the
country.
AS the strawberry contains abund-
ant salts of potash, lime, and soda, it's
value as food can not be over-esti-
mated. What is more refreshing on
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 us! AS you
cut them with the spoon and the fine
red juice begins to flow, note the con-
trast between this sight and the one
SO horrifying, of cutting a piece of
bloody meat, causing the oozing out of
the blood. (which is the life"
Take not the life you cannot give.
All things have equal right to live"
For persons very i'll 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 taken, 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
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, it possesses more-a curative
property. Linnaeus, it is said was
persuaded to take strawberries dur
Ing severe attack of sciatica, with
the result that a sweet sleep ensued
and when he awoke the pain had SEN
'ibly subsidized On the next day he
lte as many strawberries as possible.
md on the following morning the pain
vas gone, and he was able to leave
lis bed. Gouty pains returned at the
anne date in the next year, but they
we're dispersed as soon as Linnaeus
vas able to get strawberries. AS the S
trawberry excels all other common {
49, to- a
Is likely that this fruit is beneficial c
4 equity states t
Strawberries are best eaten just as c
hey come from the vines, after being d
thoroughly washed, with as little SUI t.
ar as possible, as much sugar rem |,
ers fruit less digestible. The straw
cry, as well as all other acid fruits, d
oes not combine well with milk or a
'eam, SO this should be avoided. Il
AIMED berries are very nice for use t,
hen fresh ones are out Of season. II
Fruit Soup-In one cup of straw n
srry Juice cook one teaspoonful of If
lgo until transparent. Add one CUP Il
pineapple juice, one tablespoonful
lemon juice. one tablespoonful of HI
gar. Serve hot as soon as we'll tt
lated w
Strawberr Minute Pudding.-Cook CT
quart of ripe strawberries in a pint tie
water till well scalded Add sugar in
taste. Skim out the fruit, and into We
Q boiling juice stir a scant cup of sh
anulated wheat flour, previously or
bbed to paste with a little cold wa
:; cook fifteen or twenty minutes,
ur over the fruit, and serve cold
tn whipped cream. di
Toast.-Take fresh oh
awberries and mash we'll with a mi
BON. Add sugar to sweeten, and fiji
we as dressing on slices of zwie- WI
ok previously moistened with hot KIN
ter or hot cream. When fresh ber- an
s are not obtainable, turn a can of dir
ll-kept berries into colander over mc
earthen dish, to separate the Juice as
m the berries. Place the Juice in a act
celain kettle, and heat to boiling. tie
icken to the consistency of cream the
h cornstarch rubbed smooth in a ere
lie water; tablespoonful of flour sto
the pint Of Juice will be about the THU