The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1914-08-14
Fruit Combinations
BY JANE EDDINGToH.

Meat soup or vegetable PURGE of
the watcry vegetables. and meat ana
vegetables. with fruit for dessert.
make a good meal without any brcao
or s,archy thing. You may add piece
you wish. or have a cugtard cake, or a
sweet drink or coffee.----,---'s~--- 49,,
Leaving our bread 10 use for toast
for breakfast. when we may eat II with
banana. and cream, dates prunes. or
any OF the sweet rather than the sub
acid fruits. We can easily get on with
out II II We arc 10 cat acid things,
pickles. rclishes, vinegar on tomatoes
etc. VIC VIII also not eat starchy des-
serts like corn starch or tapioca pud-
dins--a ,aptoca custard Is a better
things dietetically than apple tapioca-
when VIC have acid foods IN our meal.
We might do we'll 10 acquire the for
eign habit OF calling fruit a dessert
and then get on without this dessert
when we have eaten starchy meal.
We need fruits when We cat much
starch. but we would better not cat
them with the starch.
The French serve almost every fruit
at tho end OF meal zen compete"
without thinking il necessary 10 cat
bread and cake with IL. Therefore,
those who wish to follow good form At
the table may he sure that this way OF
serving fruit is perfectly correct. since
IL is thus served Al the most formal
tables In the world. though IL be no
more than what we would call fruit
sauce. We may cat plain apple sauce
mus as well as with roast goose. If
We cat apple sauce with roast goose or
with pork IL is best TO omit the moo
dies.
When one food ncutralizes another.
one or them is In part wasted. and il is
not sdtc 10 produce W q ~ il
tions beyond the gate of the teeth
Fruit may be put in custard and make
a perfectly untroublesome dish if these
are not thickched with corn starch
-FOUR, potato -four, etc
We need the fruit but We must "a,
u at the right time. If We want 10 eat
peaches and cream for breakfast lei US
nave Il generous lot, with plenty of
sugar and cream both of concentrated
food value, and then let us not eat any
thing else. If we have surplus of
nesh and arc going TO sit around or
rae about In an automobile, this is "A
sufficient breakfast. If We have some
strenuous work TO do let us take bana-
mas and cream and toast. even bacon If
We must and with coffee il we tbin,x
we have TO have tive get sugar and
cream or this much food in it,
Fruit Compotc.-The most elegant
compete of peaches and pears is made
by poachins or simmcring the prepared
ana halved fruit in a syrup. which NAV
DC lavored with vanilla If to taste If
haif ms much water as sugar Is used
and the sugar thoroughly dissolved
and cooked bit before tho fruit is
added either OF these fruits will sim
ner done before the syrup reaches the
candy stage This latter stage must
be avoided by adding a little more
water If necessary. as in preserving.
but the water In the fruit comes out
somewhat, and so thins the syrup. or
proceed as follows:
Pear Compote.--Cut six middlinr
sized pears IN half and peel or not. ac-
cording 10 taste and the pear used. cut
out the cores, and put them into a stew
pan with a quarter of a pound of su-
gar and few drops of water. set on
very gentle fire and stew until tender
The juice Of a lemon and a thin strtp
of rind may be added. IF carefully
cooked they form their own syrup.
Serve good and cold. but not icy. Iced
fruit is agrceab hut imposes extra
work on the digestion.