The Republican journal. [volume] (Belfast, Me.) 1829-current, 1914-02-12
- = ~ 4s71
Dried Fruits.
Farmers Wife May Add 10 Variety Of Daily
Fare b, Using Them Alone OF in Cakes,
p..aasnsse .nd Confecaionerv.

I
Farmers wife May Add 10 Variety Of Daily
Pare b, Usins Them Alone OF IN Cakes,
| Puddines and Confectionery.
Fresh fruits are divided into two class.
es. Flavor fruits" and food fruits',
according as they are valued for their
favor or az food, says the Chief Of the
Office of Nutrition Investigations. Those
that are 80 per cent or more water fall
under the first classification (apples,
pears, peaches. and most of our common
fruits, while those containing less fall
under the latter bananas, grapes. and
figs). The food value Of q pound o.
dried fruit 10, of course, much greater
than that of q pound of fresh fruit. A
pound of the latter will yield an average
Of about 6 ounces dried, but the amount
of water in the original fruit is no guide
to the food value of the dried product.
The main change which takes place
during drying is the loss of water, but
other changes also occur. Very often
the right degree of heat produces chang
es not unlike those which occur during
natural ripening on the plant. In some
cases the crude fiber which forms the
basis of the plant structure is reduced IN
amount or softened. Much of the starch
is changed to some form of sugar. The
change in flavor is due partly to the pro-
portionate increase of sugar from loss OF
chemical changes.
To determine which of two fruits is
more economical, not only must the cost
per pound be known, but the amount of
bodily fuel that makes for energy and
v,rn%o,r fvo,,eoI, b,,Ildipn roafariQn a
pound of each would supply. One must
also consider what expense is required to
prepare each for the table. Grapes corn
monty cost less pound than raisins, but
a given sum spent for grapes will buy a
smaller amount of nutritive material,
since the proportion of water IS much
higher than in the raisins.
On the other hand, low-priced fresh
fruit is sometimes as economical as
somewhat cheaper dried fruit. since the
latter would require sugar and fuel to
make it ready for the table
Attention should also be directed to the
extent of inedible material.
DRIED FRUITS REASONABLE IN PRICE AS
COMPARED WITH OTHER Fo DsTuFFS. I
Numerous studies made of nutritlve
values by the Office of Experiment Sta
lions have shown that dried fruit may
be termed an economical article OF diet.
Fruit products in general contain little
protein, but as sources of energy, de-
rived almost entirely from their sugar,
dried fruits are decidedly cheaper than
meats and compare favorably with dairy
products. They are. however, more ex-
pensive than cereals and starchy veget-
ables, such as dried beans and potatoes.
Under no circumstances should fresh
and dried fruits be thought luxury,
since they supply the needed nutritlve
material as an integral part of the diet.
besides adding to the attractiveness OF
the daily fare If they are to be eaten
raw, brands made and marketed IN
clearly way should be obtained.
The amount of dried fruit produced IN
the United States increased SIS per cent
between 1899 and 1909. California pro-
duces more than four-ffths of the yearly
output. According to very rough es-
innate, each person in the country con-
sumes on an average to pounds OF
dried fruit year.
The value of the product rose from be-
tween 81, 600, 900 and $4,000, 900 to over
$21 900, 600 in 10 years. The average
wholesale price, however, has not ad-
vanced with the increased demand on
the contrary it has dropped from about
5 IL cents to about 12 cents per pound.
Dried fruits are especially useful when
the supply of fresh fruits is limited, or
where storage space for fresh fruits is
lacking. Besides being used alone, they
may be mixed into cakes, buildings, con-
fectionery, and other dishes. They at.
ford nutritious and economical way OF
securing variety in the diet, which is
often overlooked by the housewife.