Evening star. [volume] (Washington, D.C.) 1854-1972, 1911-11-05
FOOD VALUE OF
THE DRIED CURRANT

TT Is not generally known what a vaIu-
able and economical article of food
we have in the shape Of the dried cur
rant, which Is SO much neglected Prop
erly prepared the currant might with
the greatest advantage. form an every
day item in meals. If We would only
memorize a few simple facts concerning
the value of various kinds of food com
monty eaten much benefit would result.
and we would be more vigorous and bet
ter equipped to resist the attacks of dis
ease. We ought TO know that food. to
be perfect. must contain i'm the proper
proportions the three main elements. nj
trogenous substances, carbohydrates and
fats.
Ii has been discovered that dried cur
rants contain no less than - per cent OF
sugar in its most valuable form, capable
of taking up its work OF producing and
maintaining energy and vitality. lit assists
digestion. aliays nervous excitement and
provides nourishment in case of exlaus-
ton. No fruit can show this large pro-
portion except the currant and kindred
fruit. 1t Is very important to know that
certain foods are abundant or deficient
in essential food elements. often We do
know. but are negligent about choosing
food that is good for rs. Let Ms compare
the componcnts Of currants and lean beef.
currants show a. per cent Of grape sugar.
the whole OF which contributes To create
energy
Beef contains no sugar al all. Currants
contain La per cent of proteid, beef 10;
per cent. In currants there Is but 20 per
cent water, IN beef 4. per cent. the bulk
of which is waste. Lean beef contains
but % per cent more hcat-producing ma
teriai than currants. the figures of which
as regards fat stand al :; per cent While
the currant has rather a low proportion
of proteid. Vet the important fact is that
there lis no less than 54.67 per cent more
total nutriment in the currant than I'm the
beef, so that if taken literally IL will
contribute IFS powerful assistance In build
ing and maintaining the body. Although
il is Well to mix with other nutritious
food Yet il is not wide of the mark to
say that esen when eaten alone the cur
rant contains nutriment in all sutiiciency.
Currants also contain in the right pro-
portion certain valuable acids. such as
tartaric citric and malic. Citric aid con-
tans a particular tonic quality which is
considered excel ent for the kidneys and
bladder for promoting perspration and
for infiamed throats. These acids. IN ad-
dition TO having wholesome individual
properties. are refrgerant, antiseptic and
antifebrile, and serve TO modify or adjust
the flavor of the sugar and help the
other nutrient components of the fruit
to readily deliver themselves up.
In the dietary of the peasant classes of
Greece, "A people remarkable for their
hardihood and health, the currant appears
at most every meal. while in Germany,
England and Hol and, currant bread Is
a common article of food. Woodworking
and insufficientiy fed people of this coun-
try have at their command a delicious
article of food which gratifies the palate
and which costs the merest trlfie. and of
which they would surely and readily
avail themselves did they but realize It's
true va lie.
Currants should be thoroughly cleaned
before rs ng. Pick all the stones. bits OF
dirt and long stems from them. Add one
pint of -four TO two quarts of currants
and rub well between the hands. This
starts the stems and dirt from the fruit.
Put about a pint of currants in the -four
sieve, and rub them until all the -four
has passed through, then put them in the
oolander and shake until the stems have
passed through. When all the fruit has
been treated in this manner put IL in u
large ran OF cold water Wash thor
oughly and dra n in the colander. Repeat
this operation three times When the
fruit is well drained spread IL on boards
or tiat dishes and dry In a warm place.
for If used when damp they will make
bread and pastry heavy: ALSO. just before
Ella II III .Asp | tttt -. s. 4 iIt Ia