San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1923-10-05
DRIED AND
| FRESH FRUITS
IN AUTUMN
Lunches Call for Variety Of
Heartier Bread
stuffs.
HAVE MINERAL SALTS
October Dinners Offer Op.
portunity for New Ideas
in Fish Dishes.
HAVE MINERAL SALTS
By WINIFRED STUART GIBBS.
Food Specialist.

| Food Specialist.
October is a sort Of way station
between the relaxation of summer and
the coming activities of cold weather,
and this fact must be taken into ac-
count in planning the meals. Take
breakfast, for. example; the late fruits
must be alternated with the dried va
rleties, unless there is an unlimited
amount of money to spend. This is
in no sense to be deplored, since the
dried fruits are especially rich in food
iron and other valuable salts. There
must be special care, however, in pre-
pairing the prunes, raisins or dates.
The hard skin must be cooked suffi-
GENTLY to render the fruit absolutely
SOFT, and, in the case of prunes, the
fruit should be SO thoroughly cooked
as TO render the juice rich. Care
should be taken not to add an excess
OF sugar; let the richness of the
juice come from thorough boiling.
Dried Fruits for Breakfast.
Dates make an excellent marmalade
for an autumn breakfast. Simply
steam over a double boiler. mash and
tor children. strain the ma.malaGe.
This is delicious with toast.
Ralsins, stewed ana served as n
sauce. are delicious and always appre-
ciated. Select Sultana raisins if pos
sible, although the ordinary scedless
varieties make delicious sauce.
Pulled figs provide another bit of
variety in the fruit group.
The breakfast cereal comes in for
the next consideration. Try varying
this. as was suggested in our recent
issue. In addition to varieties pre-.
viously suggested. try "bread crumbs
and milk an old-fashioned dish but
very nourishing and. if carefully pre-
pared. delicious. Use graham bread.
dry 1t in the oven; put through a
grinder and serve it'll hot thin cream.
Ten to one the members of the fam
ll5 will ask YOU the name of the new
breakfast food.
AS to the main breakfast dish. when
you select Dreamed fish you will
earn your fanily's everlasting graft
ture If you give theR creamed seal
Tops. Anyone can serve scallops fried.
but only those who have snmmered
on Long Island or "down on the cane"
know the deliciousness of these NOR
sells when served in well-made cream
sauce.
Heartier Breads in Autumn.
Autumn lunches call for a variety
of heartier breadstuffs. Cheese club
sandwiches, old-time Johnny cake.
corn crisps and the like. Cream of pea.
lentil and dried bean soup makes a
good main course and is always nom
ular when served with one of the
aforementioned hot breads. The fact
that is it carrying so large a share of
the needed mineral salts need not be
obtruded on the notice of your family.
but you will have the satisfaction of
knowing that this is so and. to use
an old adage, "what they do not know
will not hurt them ~ This keeping
the real value of foods somewhat in
the background is part of the tech.
nique of feeding people No one likes
to be urged TO eat on the ground of
the wholesomeness of the food.
October dinners give opportunity ITO
introduce all sorts of lew ideas in
the preparation of shell fish. of game
and of fish.