sha pepei # ef “aie 2 ermeaieis nai olafaie siersia(aleieielefel avevererey Ter feinie sees Ses” LL, << rere 3 eiaielol eh jopatcredetarspaiererey she o\oistebei= rer je(etote rere peretaiaieferste Spee Gajetate.et fotetsinteretaleinia(t: enn Spe sietsist oi Shee (oe 53° University Library TX 811.853 ss of the food valu | ‘aii NM T Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www. archive.org/details/cu31924001362460 FRUIT RECIPES BLOSSOMS AND IMMATURE FRUIT OF THE CERIMAN OR “FAISE BREAD FRUIT”’’ (Monstera delicvosa) Fruit Recipes A Manual of the Food Values of Fruits and Nine Hundred Different Ways of Using Them By RILEY M. FLETCHER ee \\ ILLUSTRATED FROM PHOTOGRAPHS oy ae “HOTEL ADMINIS > 1 JUL 1 .. LIBRARY NEW YORK Doubleday, Page & Company 1907 we Copyright, 1907, by Doubleday, Page & Company Published, March, 1907 All rights reserved, including that of translation into foreign languages, including the Scandinavian eee DEDICATED TO ALL MEN AND ALL WOMEN INTERESTED IN FRUITS: AS SCIENTISTS—WHETHER IN THE LABORATORY, THE KITCHEN, OR THE GARDEN; AS ARTISTS BY PROFESSION OR THOSE WHO UNPROFESSIONALLY HAVE ARTISTIC APPRECIATION OF THIS TYPE OF EARTH'S BEAUTY; AND TO THOSE WHO CLAIM SPECIAL TRAINING IN NEITHER SCIENCE NOR ART BUT SIMPLY AND THOROUGHLY ENJOY GOOD, WHOLESOME COOKERY. RILEY M. FLETCHER BERRY, The Orchard of Palms, Orlando, Florida. PREFACE DanizEL had good reason for his famous and witty after- dinner speech when he remarked to the lions, ‘‘After you, gentlemen, after you!’’ On the same principle prefaces are often postponed. But I hope that you will read this one before dining, 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 should be offered men as well as women. Whatever mental attitude one may hold in relation to foods, whether one makes meat the chief article of diet or ex- cludes 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 Arctic berries), and always, just as surely, in lesser degree and with less appreciation of its real value than one should use it. Difference of age, of climate, of occupation, or consti- tution make variation of kind and quantity of foods a necessity, but, generally speaking—leaving out discussion of the three types of necessary food elements: protein, or nitrogen, the carbohydrates (including sugar and starches), and fat—all this aside, it is agreed 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 Vil viii FRUIT RECIPES foods, for vegetables and fruits contain these necessary salts in abundance. (See Note.)

AI-modernized reading of the original text

sha pepei # ef “aie 2 ermeaieis nai olafaie siersia(aleieielefel avevererey Ter feinie sees Ses” LL, << rere 3 eiaielol eh jopatcredetarspaiererey she o\oistebei= rer je(etote rere peretaiaieferste Spee Gajetate.et fotetsinteretaleinia(t: enn Spe sietsist oi Shee (oe 53° University Library TX 811.853 ss of the food valu | ‘aii NM T Cornell University Library The original of this book is in the Cornell University Library. There are no known copyright restrictions in the United States on the use of the text. http://www. archive.org/details/cu31924001362460 BLOSSOMS AND IMMATURE FRUIT OF THE CERIMAN OR "FALSE BREAD FRUIT"”’’ (Monstera deliciosa) Fruit Recipes A Manual of the Food Values of Fruits and Nine Hundred Different Ways of Using Them By RILEY M. FLETCHER ee \\ ILLUSTRATED FROM PHOTOGRAPHS oy ae “HOTEL ADMINIS > 1 JUL 1 .. LIBRARY NEW YORK Doubleday, Page & Company we Copyright, 1907, by Doubleday, Page & Company Published, March, 1907 All rights reserved, including that of translation into foreign languages, including the Scandinavian eee DEDICATED TO ALL MEN AND ALL WOMEN INTERESTED IN FRUITS: AS SCIENTISTS—WHETHER IN THE LABORATORY, THE KITCHEN, OR THE GARDEN; AS ARTISTS BY PROFESSION OR THOSE WHO UNPROFESSIONALLY HAVE ARTISTIC APPRECIATION OF THIS TYPE OF EARTH'S BEAUTY; AND TO THOSE WHO CLAIM SPECIAL TRAINING IN NEITHER SCIENCE NOR ART BUT SIMPLY AND THOROUGHLY ENJOY GOOD, WHOLESOME COOKERY. RILEY M. FLETCHER BERRY, The Orchard of Palms, Orlando, Florida. PREFACE Daniel had good reason for his famous and witty afterdinner speech when he remarked to the lions, ‘‘After you, gentlemen, after you!’’ On the same principle prefaces are often postponed. But I hope that you will read this one before dining, 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 should be offered men as well as women. Whatever mental attitude one may hold in relation to foods, whether one makes meat the chief article of diet or excludes 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 Arctic berries), and always, just as surely, in lesser degree and with less appreciation of its real value than one should use it. Difference of age, of climate, of occupation, or constitution make variation of kind and quantity of foods a necessity, but, generally speaking—leaving out discussion of the three types of necessary food elements: protein, or nitrogen, the carbohydrates (including sugar and starches), and fat—all this aside, it is agreed 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 proportion 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 viii FRUIT RECIPES foods, for vegetables and fruits contain these necessary salts in abundance. (See Note.)

Fruit recipes