Norwich bulletin., 1918-05-25

Fruits should be liberally used in the diet BECAUSE:-
 They provide nourishment, keep the blood alkaline, stimulate the appetite, relieve monotony in thes diet, furnish valuable mineral salts and acids, and aid digestion;
 They are chiefly valuable for car bohydrates (starches and sugars) and mineral matter Cron, calcium, phos .phorous, magnesium) The iron is es- pecially valuable. The cellulose which constitutes the framework of fruit together with the fruit acids has a laxative effect and so should be eaten freely with meat diet.
 Many people think that fruit is luxury, but this is an erroneous idea unless it is bought out of season or transported from remote sections. Canned fruits, if put up from one's own garden or when the product is reasonable in price are economical. For many canned fruits are more easily digested than fresh fruits due to the breaking down of the cellular framework, destruction of bacteria, and cooking of starch. Fruit juices are easily digested by young children and inyalidS.
 Expose all canned foods to the air one-half hour if possible before serv- i ing This tends to restore the natural l flavor. The flavor of canned fruit is also improved by re-heating. 1 Now is the time to take stock of our I canned fruits, grouping together those | jars we shall need to open before the fresh fruits arrive.
 There are many attractive ways ot l serving these fruits. Possibly the following recipes may prove sug- gestive:-
 Preparation of Rice for Compete One cup rice, one-quarter cup butter substitute, one-quarter cup sweetening 1 quart milk or water, grated rind and juice of 1 lemon. Pick over rice rinse we'll with hot water; add salt milk or hot water, cook in double boiler until liquid is absorbed anC rice is tender. Ada remaining ih- gredients, mix well, place in a greased border mold, pressing in firmly. Sci in oven 10 min. then turn on to serv- ing dish. This amount of juice vii fill quart ring mold.
 Compete of Pears with Rice-FiI center of rice ring with canned pears placing two halves together witt orange marmalade between and a bi of angelica projecting as stem of pear Halves of pears may also be arranged around outside of ring. Fill centers with marmalade. Pour syrup oyer dish, and serve or chill before serv. ing. Chopped nuts or cherries may also be added as a garnish.
 Syrup-One cup canned pear syrup F tb. gelatine. 2 tb. cold water. Poul hot syrup over gelatine dissolved ir cold water. Let cool and thicker slightly, then pour over compete Variations: Other canned fruits may be used in same manner. Peaches are especially good. After adding these to rice ring, garnish with whipped cream or marshmallow cream ano sprinkle with chopped nut meats.
 Fruit Sauce-Two C. cornstarch, c fruit juice. Dissolve cornstarch in g little of the juice. add gradually re- maining juice heated, bring to boiling point stirring constantly.
 Raspberry Juice Cornstarch Pudding lone at. raspberry juice, F c. corn starch, tb. sweetening, F t. salt Mix cornstarch, sugar and salt to- gether, add enough cold raspberry juice to make a paste. Add mixture to heated raspberry juice and cook 1T double boiler about 15 m. stirring oc- casionally. Turn into a mold rinse6 in cold water. Chill serve with sweet ened cream, marshmallow cream ol
 boiled custard Variations. Straw berry, grape or other fruit juices may