Evening Republican, Volume 17, Number 155, Rensselaer, Jasper County, 30 June 1913 — DESSERTS OF FRUIT [ARTICLE]

DESSERTS OF FRUIT

THEY ARE EASILY PREPARER AND CONSIDERED HEALTHFUL, i Tendency to Eat Meats and Other Heavy Foodstuffs During the Sum- ; mer Months Is Rapidly Passing, Says a Writer. . Fresh fruits play an important part in the dietary of people of highest culture and refinement, those who affect beautiful and harmonious simplicity, combined with simple, wholesome and appetizing dishes. They are a delight to tfie eye, delicious to, taste, and easy to prepare in divers agreeable ways. It is a mistake to regard fruits as mere accessories to Idealize an otherwise too-solid and realistic dietary. While fruits differ very materially from such concentrated food as the flesh of animals, they are akin to the cereals and grains, and combined with them will give every element required: as building material for the body; and: the fact that they are of a lighter,: less condensed form is evidence of! their superiority over the grosser materials, too rlph in nitrogen and fleshforming elements when consumed alone and in quantities that are in excess of the requirements of the individual, During the summer, especially, it is very necessary to maintain harmony’ and a healthy performance of the digestive functions in order to become: . one of the enviable serene, self-poised! individuals so rarely met, but soi soothing and refreshing to the overfed, over-stimulated, over-heated, ner-i vous American, who goes on eating: the same amount of condensed food,, regardless of the season or the physiological effect. In a land where all: kinds of fruits are grown in such abundance all the year, it is well: that necessity is rapidly increasing: their use and proportionately decreasing the supply of animal fpod, this, forwarding the march of civilization more rapidly. Fruits are no more perishable than meats, and have the added advantage of being easily preserved in many ways, without lessening their dietetic value, though changing some of their most active principles, perhaps. Fresh, uncooked fruits should not be eaten in quantity after a hot meal, and for that reason are better served for breakfast fruit, or at luncheon, when they constitute thq principal dish. At present we have the strawberry, pineapple, grapefruit, banana, orange, and lemon in abundance, and at fairly reasonable prices. As all these fruits have a rich and pronounced flavor, one does not have to go to any great outlay in making a varied number of very dainty and appetizing desserts.