The Sunday telegram. [volume] (Clarksburg, W. Va.) 1914-1927, 1915-02-28
Delicious and Nourishing Meals
From Oranges, Bananas,
Dates and FiuS.
BY MRS. ANNA n. SCOTT.
Culinary Expert Of the Philadelphia
North American. - Published hy
Special Arrangement with the North

North American. - Published by
Special Arrangement with the North
American.
There are two things that are con-
stantly worrying housewives every
iwhere
One Is the cost Of living, which. in
spite Of all the efforts to REFUGE .ci
get around, Is still the biggest prob
lem for every woman who has TO
make a certain allowance do for a
certain number OF meals.
4 The other is best expressed in that
complaint 80 often heard what sfafi
u have to vary the menu9r
For years have been doing ali I
could to help housewives with these
problems. AS / have gained in ex-
lperience, have found many new
ways to cut the cost Of living and
many ways TO enlarge and vary
menus.
Within the last few months i have
experimental in a new field. and with
results more amazing than ever
had Hoped for.
4 have, been testing out fruits as
foods; ordinary fresh and dried fruits
such as we all have around the house
all the time.
M Mark we'll what ] say. fruits as
Nearly every one has been using
ORANGES bananas, prunes and apples
simply as fruits or for different kinds
o. desserts But hardly any one ever
has thought of these things being
worth much more than their delicious
flavor. And almost no one has at
tempted to use them as meat substi.
tuttes or in place of vegetables, or
3 even in soups!
Well. for months I have been ex-
perimepting with these and other ev-
eryday fruits. and with rice. for i
( have found 1t is such an Indispensable
thing when working with fruits a.
1 food.
Food Value In Fruits.
had always known that many
fruits possessed far more nutritiyA
value than Is commonly attributed to
them. For Instance, a pound OF ripe
bananas contains more fuel value
than pound of white potatoes. And
q pound OF dates is far more produce
tive Of energy in the human body than
similar amount Of sbeefsteak. These.
and all other statements i make con-
corning the food value OF fruits, are
based ON figures furnished by the
United States. Department OF Agricul-
ture u. "a I rs { y II. -
z Also, |. had realized that people did
not make free enough use Of fruits.
although their consumption has in
creased largely during recent years.
Still, more should be eaten. And with
meat prices steadily climbing and
other food staples advancing as a re-
suit of the war, i set to work to sea
what we could do with fruits as
suppose few persons have any
idea that an orange; has real food
value. Yet, pound forspound the ed
ihle portion Is two-thirds as nourish-
ing as potatoes
Also, few persons have any idea
that oranges can be served in more
than half a dozen ways. and those
in the raw state or used as flavor
+. ing. n e <
Yet nothing. is more delicious than
an orange omelet, breakfast 1isn
fit for a king!
Yes, the orange admits OF SO many
j suilSISulFMdyS'O OIL preparing anu a6eIN-
ing, some cooked and others uncook-
cd. that II is possible to serve. a whole
course. dinner with almost nothing
else but orange dishes in the menu.
And this meal. aside from being nov-
ell, Is tempting and nourishing. In
the orange page next Sunday ] shall
give the menu and recipes for this
dinner.
Following the publication of this
page will come-a week from next
Sunday--a whole page on bananas.
one of the first foods there is. And
IN similar pages, for, eight Sundayr
after that. ! shall zeal with new and
economical ways to serve lemons. dat
cs and figs, raisins, apples. prunes,
pineapples, nuts aud rice.
My purpose in presenting the re-
suits of this work, which I consider
the most important ! have ever un-
dertaken. IL to help housewives re-
diice the cost OF providing for the
table without reducing the goodness
or nutritiye value of the food served,
and TO give every woman a fund Of
new material from which to plan her
meals.
And to open. UP new food possibil-
files for everybody.