The Alaska citizen. (Fairbanks, Alaska) 1910-1917, 1911-08-14
Fruit As a Diet.


and natures provides delicate fruits.
veget ables and meats.
In all cases there are habits, and
in many. idiosyncracies of the stom-
ach which are the best guides in the
selection of foods For instance, 1t
is generally believed that the proper
place for a fruit course is at the
end of a meal. when the wine. sugar,
acid and salts lend valuable assist
anCe to the digestive organs. Juicy
fruits. eaten raw. that are unspoiled
by sugar. cream or pastry. act like
an aperient. People who live to eat
and have in mind the welfare of
the stomach pay as much attention
to the dinner fruit as they do to
any other course.
Says an epicurean on this subject
The sick will be well and the well
will be beautiful when the fruit
question is poperly understood. Fruit
should be eaten last; sent down the
canal on top of the freight to has
ten its distribution. II. however. t
has been the habit to eat fruit first
that habit cannot be changed with
out mischief. Let well enough alone.
The banana is splendid fruit
where it belongs For the North
American ii is one Of the worst ar
ticles of consumption. ImpOrtationS
of green foods are not as attractive
as they appear. Fruit freight travels
slowly To reduce the risks taken
in handling these perishable goods
they are packed green. Bananas and
q scaled
heated by kerosene lamps or Sas,
which inexpensive heat brings out
a ripe color. but the perfection - the
wine pulp and flavor-is lost. In,
stead of being juicy the banana is
pasty and indigestible. The berries
brought in refrigerators are better.
Oranges and lemons are good
travellers. but apples. pears, pine
apples and peaches lose in the trip
Grapes. oranges and grapefruit are
so good. because of their acid, wine
and sugar that it is difficult to
compare them. Strawberries and fresh
figs are worth their weight in gold
There is a syrup in the juices OF
great medicinal value.
Raw. ripe cherries are cheap a.
any DllNt, anu - dit S'"iiu VI t'iiS'-
A fine orange full of wine is heavy.
Weight is the test of the fruit. For
the system set against fruit, aspar
agus. lettuce, caulifiower, beets, ar
tichokes. green peas and wellstrung
beans are good There are properties
in the asparagus that are unsurpass-
ed, stimulating rather than nourish
ing the tissues. The water in which
asparagus is cooked is one of the
best washes for the face and neck.
Ii was used by the beauties OF an
tiquity. and is now being resorted
to by the English and French ladies.
Used after the bath, it will make the
skin fine. soft and clean
only the heart of lettuce is worth
eating. The outer dark green leaves
merely tax the digestion with so
much supertluous matter
This is Good.
Raspberry jelly is made of three
pints of raspberries, one pint of
sugar, the Juice Of two lemons, half
pint of cold water, one pint and
one-third of boiling water and one
package of gelatine.
Soak the gelatine in cold water for
two hours. Mash the raspberrles
and sugar together and let the mix
ture stand for two hours; then press
all the juice through fine strainer.
Pour the boiling water upon the
gelatine and stir until the gelatine
is dissolved; then add the strained
juice and the lemon juice. Strain
through napkin and pour into the
moulds When cold, set in an ice
chest for four or five hours, so that
the jelly may become firm.
Bananas and Whipped Cream.
For six persons use six bananas,
four tablespoonfuls of sherry, half
cupful of sugar and one pint of
cream whipped to a froth. Pare and
slice the bananas. and after sprink-
ling them with sugar, sprinkle with
the sherry also. Set the fruit in the
refrigerator for an hour or two. Serve
with whipped cream.
A Sunday Dinner Dessert.
The dinner which ends well has
and the memory of your dinner is
sure to be pleasant one; Line a
quart bowl with fresh straw
berries or raspberries. To one
third of box of gelatine
add one-third of cup of cold water.
Soak half an hour then add one-third
of cup of boiling water and one
cup of sugar. Scald and cool to luke
warm Flavor to taste. Beat the
whites of two eggs, add these and
beat all together stiff and white, then
turn into the bowl of berries. Cool
on ice To serve, turn into a glass
dish and cover with whipped cream.
This desert is called berry charlotte.
Apple Fritters.
Make batter with one cup OF
sweet milk, one teaspoOnful OF sugar,
two eggs, two white and yOlks beat
en- separately; two cups of flour, one
teaspoonful of baking powder, mixed
with flour. Chop some good, tart
apples, mix them in the batter and
fry in hot lard.
Raspberries Preserved Without Cook
ing.
After Kidding twelve quarts of
raspberries of stems and leaves, put
them into large bowl with nine
pints of granulated sugar. Mash the
fruit and sugar together and place
the mixture in cool place for three
or four hours At the end OF this time
mix the fruit and sugar very thor
oughly and pack in jars. Just before
packing, however, hold each jar over
lighted candle for half minute
to exhaust the air. Screw the covers
on carefully Wipe the jars and