F r u it R e c ip e s A Man ual of the Food Value: of Fruit: an d N ine H undred ' Diflerm t Ways of Ul ing Them BY ILEY ‘ M FLET H RY R . C ER BER ILLUS TRATED FROM P H 0 T O G R A P H S 1 JUL 1‘ NEW YORK Doub e da Pa e 8: C om an l y , g p y 1 90 7 DEDICATED TO ALL MEN AND ALL WOMEN NT — INTERESTED IN FRUITS : AS SC IE IS TS WHETH ER IN THE LAB ORATORY. THE GAR RTIST BY R SIO KITCHEN. O R TH E DEN; AS A S P OEES N OR THOS E WHO UNP ROFESS IONALLY I'IAVE ARTISTIC APPREC IATION O F TH IS TYP E ' OF EARTH S B EAUTY; AND TO THOSE WHO CLAIMS PEC IAL TRAINING IN NEITH ER SC IENCE NOR ART B UT MPLY AND OROU HLY OY GOOD S I TH G ENJ , LES ME K WHO O C OO ERY. RILE M. FLETC H ER BE RR Y Y , h rch ar f T e O d o P alms, Or an do F orida l , l . PREFACE DA N IE L had goo d reason for his f am ou s and wittv after “ d lion s A ou inner speech when he remarked to the , fter y , t t "” gen lemen , af er you On the same principle prefaces are often postponed . But I hope that you will read this be ore di one f ning , that you may understand why such an anomaly as both a discussion of the food values of fruits and formulas for the practical preparation of fruit dishes ofie re me n should be d as well as women . Whatever men tal attitude one may hold in relation to foods , whether one makes meat the chief article of diet or ex clu de s it , or follows a middle course , one uses fruit as one : does water possibly as a luxury , possibly only because other people use it , but always to some degree (unless one be an Esquimau beyond even the reach of courageous A r rctic ber ies) , and always , just as surely , in lesser degree and with less appreciation of its real value than one shou ld use it . D ff clim ate of i erence of age , of , \ occupation , or consti tu tion make variation of kind a—nd quantity of foods a necessity . but , generally speaking leaving out discussion : of the three types of necessary food elements protein , or s nitrogen , the carbohydrate (including sugar and starches) , an d fa — r t all this aside , it is ag eed that human beings as a class need more of the potash salts than they ordinarily realise or take into their systems . The lack of proper pro portion of these salts lays the foundation for many troubles , in simple and complicated form , which , however , may be avoided by the substitution or inclusion of more fruit FRUIT RECIPES r foods , for vegetables and f uits contain these necessary N . salts in abundance . (See ote ) Fruit juice s furnish the most delightful form of pure o o to d w ; wate r , which is t apt be consi ered , in the ords of in u ose s vi the Southern colonel , good h p pp of na gation , ’ " i c t e but a mighty po drink . The fru t form of a ids is i h to freshin—g ; it speedily furn s es energy the —muscular system the sugar being readily assimilated and in ge neral or directly (as with the tropical papaw and pine . l apple) assists digestion Each fruit has a. specia an d some of the general values ; som e of them me an t only as i an d accessories to other foods, as a rule st mulants purifiers . ai i cont n ng chiefly the carbohydrates, and must be bal an ce d t by fats , nitrogen , or protein , and foods con aining " e . b more c llulose Some fruits require very little alancing , i be ng substantial and nearly perfect in themselves , as figs , prunes , and the cocoanut , which last , when fresh , should be r ranked rather with f uits than nuts . The banana is a “ " substantial food , very rich in carbohydrates and body ; G so also the persimmon . rapes are nearly perfect from a general point of view and the apple is unique in rank. Acid fruits are not always to be recommended in com s a d bination with starchy food , and too much d may be use d , but all people are not constituted alike : uncooked fruits may or may not agree with one (though in general fruits t ff t are bes and more direct in e ec uncooked and , whether re ‘ e f sh or cooked , should be aten with less sugar than is the usual habit) and special . fruits or combinations may be found undesirable . Some human beings need food te t of ner than o hers or in greater quantity . Some need c r to be redu ed in flesh or the everse . No hard and fast rul es can be laid down ; each one should realise the value of fruits as a whole and of fruits in dividually and s hould as thoroughly know his own needs. PREFACE ix Facts concerning the values of fruits have been widely scattered , hidden behind masses of figu res or buried in scientific works . Figu res and scientific terms are nec essary in their places , but those included here are only as matters of reference . To be vitally interested is the first “ ” r requisite for lea ning more and more . Everyone has u not the gift for remembering fig res and names , and to be so burdened is often to stop one at the outset or detract seriously from interest . M any foundation recipes are included and explanations , because this collection is meant quite as much for men who are “ batching it ” (perhaps having their first experiences in cooking where strange fruits have to be dealt with) as for women who rightly believe variety to be the spice of life ; and I have given as far as possible just wh at ' I my self would many times have valued could someone have saved my having to hunt through a great many volumes for all I wished to know concerning the preparation of some f orm u la which particular fruit , or for some general each book usually takes for granted one already knows in exact proportion . I have included also a few old- time recipes because of their great interest , from their age , to this generation , or the superior results to be obtained from their use . The housekeeping of earlier centuries seems elaborate and heavy by contrast with the lighter , modern methods , but life as a whole was simpler then than now and in attempting to improve upon the old- fashioned ways we have dropped a i r l ttle too much , for there were ce tain quaint touches of housewifely care ‘ which exercised untold charm in many —m - u - directions . Were the old ti e still rooms in vog e to day , with their fragrant atmosphere of aromatic herbs , fruit cordials , brandies , and wines , patent medicines would find fe w victims ; the murderously adulterated liquors of x FRUIT RECI P ES foreign an d domestic markets so generally use d as mild n ot n c tonics as well as stimulants , would be counte an ed or would be rate d at the ir real stan din g and mone y value n ue from strict analysis . Fruits have medici al or tonic val “ " which in cordials go to exactly the right spot ; the old fl rin n d w r f ar s e fruit bran dies were used for av ou g, a e e up e r e a we k s ff rior to th average , adulte rate d o ch p, a tu s we have to buy to-day an d which as a matter of course ia e lude alcohol . ’ As authorities I have consulte d H aig s Diet and Foods ’ “ " ’ Burnett s Foods an d Dietaries ; H olbrooks s Food ’ “ ” ' and Work Williams s Chemistry of Cookery ; Fown e s s ” ' ' Manual of Chemistry ; R emington s Practice of Phar ” . a d macy ; the Dispensatory of the U S (Wood n B ache) , ’ c n B an n a Ch ambe rs s the ency clope dias, Ameri a , rit ic . and ’ ’ Gray s Botan y ; Helen H arcourt s Florida Fruits an d n r i i"n A r c bl How to Raise Cou t y L fe me i a, Ta e ’ lk h o t H r er az ar The De ine ato Ta , W at t Ea , a jz s B , l r, the New England and all other of the leadin g periodicals per “ t d o l z c taining o the table an t hea th , and do ens of ook M r . i books ost of my recipes , however , are o ig n al or lon g since adopte d an d —adapted by family habit or tradition s of co f S En Ge oking o frien ds cotch , glish , rman , an d Amer o m am h i te ican (t who I muc ndeb d) , but endless con sul tation and compari son for years h as resulted in agreein g wi So omon th t n i a n i a e xce ti th l at , wi h at on l or i div du l p ons.