Evening capital news. (Boise, Idaho) 1901-1927, 1919-02-09

IN Winter we all know that we
need to eat more heavy foods,
II more sugars, starches and fats
IN order to resist the cold weather's
constant efforts to lower our body
temperatures. So the wise house
wife sees that her family has
plenty OF boiled puddings with mo-
lasses, fried cakes, corn bread,
dumplings, etc. But 1t should not
be forgotten that such an over
heavy diet needs a balance" and
the addition Of foods which act as
contrasts.
Fruit is needed all year round, as
II is the one food which balances
the other more substantial food
qualities. Fruit contains salts and
acids, some sugars and great deal
OF water. No other food gives these
valuable acids which keep the blood
purified, cool and toned up. Also,
we have recently discovered that
fruits contain what are called
"vitamines," which are particularly
necessary to ward off disease and
keep the blood pure.
Many housekeepers will say that
they cant afford fruit" in Winter.
They may be thinking of expensive
tropical fruits. But why cannot
avery table depend almost entirely
on different kinds of dried fruits in
Winter? There is long list of
these to be had at good stores
everywhere-dried peaches, april
cots, pears, apples, prunes, raisins.
figs, dates, cherries. currants-
more than one kind for every day
in the week!
Most of these cost from IL to 25
cents a pound 1t is better to buy
peeled peaches. apples and pears.
Always select large prunes. The
stones weigh the same In all sizes,
and the smaller the prune the more
waste. Those which are called go
40" are a good grade. Raisins come
In the "seedless" kind, which are
small grapes grown without seeds.
and the large seeded kinds which
are the usual grapes with the seeds
removed by machinery before they
are dried.
All dried fruits have the same
values dry as when taken fresh.
Dried grapes or raisins have all the
qualities Of fresh grapes; dried
pears are just as valuable as fresh
ones. The only difference Is that
the moisture has been removed
from the dried fruits.
The reason why many families
don't like dried fruits Is because
they are not cooked and prepared
in the right way. Too often the
housekeeper puts them on to cook
before they are sufficiently soaked,
or she does not clean them well, or
in other ways doesn't bring about
the best results. Here are Ave rules
to be followed in cooking all dried
fruits:
J. Soak in tepid water.
2. Wash carefully, especially In
the grooves and folds of the pieces.
3. Remove from this rinse water
and put on to cook.
d. Simmer slowly so as not to
tougher. A
5. Remove cooked fruit, boil
down juice more, then pour strained
Juice over cooked fruit.
Prepared like this. each piece
should come out unbrolen and with
the juice clear and as delicious as
that of canned fruit.
The chief reason why dried fruit
Is often not more appetizing IS that
1t Is not allowed to soak sufficiently
long. II merely allowed to rest in
water a couple Of hours and then
at once put on to cook the flesh be-
comes tough. All dried fruit should
soak at least six hours before cook
ing. In many cases 1t is not neces-
sary to cook the fruit at all. Mere
ly make syrup and pour over the
already swollen fruit.
Who likes stewed raisins for
breakfast? The small "seedless"