Perth Amboy evening news., 1922-10-06
Kitchen Hints
Tempting Menus
BY BERTHA E. SHAPLEIGH
lOf Columbia University

(Of COLUMBIA University
There is a strong tendency to eat
too much meat, fish and eggs in
proportion to vegetables and fruits.
Professor Sherman of Columbia
University has said that in general
it is we'll to allow at least as much
money for the purchase of vegeta-,
bles, fruits and milk as for the pur-
chase of meats, fish and eggs.
Why? Let us consider fruits es-
pecially. Fruits supply a much
needed acid substance in the diges-
tive tract.
Act as Laxative
Fruits have a laxative tendency
and keep the system in a good con-
dition. Fruits supply flavor which is
natural, also sugar which is natural
sugar. They give, when cooked.
variety in the menu and in a raw
state are pleasing to the eye.
Many housekeepers consider fruit
expensive, and if it is an added item
to an already heavy meal it is ex-
pensive.
But when we have learned what
the body needs most and have given
those foods which supply it we can
| cut u many of the supposed nee
essary foods.
The family will be better satisfied,
and better health secured at a
much lower price.
Train Young to Eat 1t
There is great need Of training
children to enjoy the products of
the ground and not to be dependent
on meat as the past generations
have been.
There is not and will not be suf-
ficient meat for all, but there are
unlimited possibilities in vegetable
and fruit raising.
Raw fruits are not always as
easily digested as when cooked, and
a raw banana for instance, ought
never be given to a young child.
OF course, citrus fruits are an ex-
ception and usually are eaten with
out cooking.
Lightens Work
Another good reason for serving
fruit is that it makes the work of
the housekeeper much lighter.
French women do not make heavy
desserts, but give cooked fruit with
cake or a sweet cracker. Or they
serve cooked cereal or cream with
the cooked fruit.
The compete is of the most easily
prepared dessert, being simply
canned fruit served in attractive
dishes.
When opening a can of fruit it
will be found to be improved in the
following manner: Arrange the
fruit on the dish in which it is to be
served. Pour strip into a sauce
pan. Add to the juice of a quart
can of fruit one-half cup of sugar
and a few drops of vanilla extract.
Boil 10 minutes and. when cooled,
pour it over the fruit.
Canned fruit prepared in this way
Is delicious served with boiled or
steamed rice.
Another way to serve canned or
dried cooked fruit is on French
toast.
A dessert acceptable at all times
is one which may be called a
"mace-doine" of fruit.
Cut in small pieces any kind OF
fruit, adding perhaps a small
amount of canned fruit. Mix all TO-
gether, adding sugar to taste, a few
grains of salt to call out the flavor
and, if at hand, grape or loganberry
juice. Chill thoroughly and serve
in glasses.
Torchbearers." which she felt was
an unusual and novel play. Five
tolo her the second act couldn't oa
done.
"IH just do it myself, and show
Them" she declared. So she invested
her W savings in settings and
scenery, selected her cast and
brought her production into New
York.
1t proved all she hoped it would
be and more-and it established hei
as one of the few women producers
on Broadway-besides proving that
a woman is usually right.