Value of fruit as a food. Using the term in its restricted and popular sense, it will be seen from the table of analysis that all fruits contain nitrogenous substances and are, so far, tissue-forming, but these are so very small in amount that to sustain the body on fruits alone would demand enormous quantities. Thus, to replace one egg in food value there would be needed more than 1 lb. of cherries, nearly 1^ lb. grapes, 2 lbs. cranberries, fully 2^ lbs. apples or 4 lbs. pears. With respect to their carbohydrates, fruits show more favorably, especially the grape, fig and date, which are rich in sugar. Thus there is 1 lb. starch to 5| lbs. potatoes, to 5.4 lbs. grapes, to 6.7 lbs. FRUITS 117 cherries or apples, to 10.8 lbs. currants, to 12.3 lbs. strawberries. Fruits are, however, chiefly valued for the water and the vegetable acids, free or in combination, upon which depend their valuable properties as blood purifiers, and also for the min- eral. Dried fruits, like dried vegetables, are richer in nutriment than when fresh, having a larger propor- tion of nutrients to given size or amount, but they have not the same refreshing power as the fresh juicy fruit. With the exception of nuts, the nutritive value of fruits is not great, but as a regulator of the system they are exceedingly valuable. Fruits, when eaten imder-ripe or over-ripe, derange the digestive organs. Nearly all fruits are best when allowed to ripen on the tree or vine. Pears are an exception to this. If fruits are to be kept they should be put in a cool dry dark place. It is necessary to examine stored fruits frequently, because decay is contagious. Fresh fruits differ in their effect upon the digestive organs. For most people, pears, apples, plums, and grapes are a laxative, while strawberries have an opposite effect. These properties are much modified by cooking. Unless fruit be ripe enough, and not over-ripe, it is more wholesome when cooked. The uses of fruit then are: for nourishment, to supply alkalinity of the blood, to re-act on certain secretions of the body, to stimulate appetite, to aid digestion, to furnish a variety in food, and for medic- inal purposes. Cooking Fruits. Fruits are usually stewed or baked. In stewing the fruit loses some of its sugar. Pears, apples and quince are cut in pieces. Pine- 118 DOMESTIC SCIENCE apples are shredded or sliced. Small fruits are cooked whole. In stewing fruits use half water and half fruit. Put sugar and water in saucepan, and when they boil add the fruit. Hard fruits should be cooked in clear water until soft and then sugar added. Use of sugar in cooking fruits. Some fruits require very little sugar in cooking, while others are very poor if a good deal is not used. Some of the fruits that require much sugar are strawberries, cranberries, plums, tart apples, currants, and gooseberries. The fruits that are better with a moderate amount df sugar are raspberries, blackberries, peaches, pears, quinces, etc. Nearly all fruits are of better color and flavor and of a more tender texture if the sugar is added when they are first put on to cook. Hard fruits, such as quinces, must be made tender in clear water before the sugar is added. Some fruits will be im- proved by long cooking, while others would be spoiled by this process. Fruits that will endm-e long, slow cooking will not as a rule require as much sugar as those that must be cooked quickly.

AI-modernized reading of the original text

Value of fruit as a food. Using the term in its restricted and popular sense, it will be seen from the table of analysis that all fruits contain nitrogenous substances and are, so far, tissue-forming, but these are so very small in amount that to sustain the body on fruits alone would demand enormous quantities. Thus, to replace one egg in food value there would be needed more than 1 lb. of cherries, nearly 1^ lb. grapes, 2 lbs. cranberries, fully 2^ lbs. apples or 4 lbs. pears. With respect to their carbohydrates, fruits show more favorably, especially the grape, fig and date, which are rich in sugar. Thus there is 1 lb. starch to 5| lbs. potatoes, to 5.4 lbs. grapes, to 6.7 lbs. cherries or apples, to 10.8 lbs. currants, to 12.3 lbs. strawberries. Fruits are, however, chiefly valued for the water and the vegetable acids, free or in combination, upon which depend their valuable properties as blood purifiers, and also for the mineral. Dried fruits, like dried vegetables, are richer in nutriment than when fresh, having a larger proportion of nutrients to given size or amount, but they have not the same refreshing power as the fresh juicy fruit. With the exception of nuts, the nutritive value of fruits is not great, but as a regulator of the system they are exceedingly valuable. Fruits, when eaten under-ripe or over-ripe, derange the digestive organs. Nearly all fruits are best when allowed to ripen on the tree or vine. Pears are an exception to this. If fruits are to be kept they should be put in a cool dry dark place. It is necessary to examine stored fruits frequently, because decay is contagious. Fresh fruits differ in their effect upon the digestive organs. For most people, pears, apples, plums, and grapes are a laxative, while strawberries have an opposite effect. These properties are much modified by cooking. Unless fruit be ripe enough, and not over-ripe, it is more wholesome when cooked. The uses of fruit then are: for nourishment, to supply alkalinity of the blood, to re-act on certain secretions of the body, to stimulate appetite, to aid digestion, to furnish a variety in food, and for medicinal purposes. Cooking Fruits. Fruits are usually stewed or baked. In stewing the fruit loses some of its sugar. Pears, apples and quince are cut in pieces. Pine- apples are shredded or sliced. Small fruits are cooked whole. In stewing fruits use half water and half fruit. Put sugar and water in saucepan, and when they boil add the fruit. Hard fruits should be cooked in clear water until soft and then sugar added. Use of sugar in cooking fruits. Some fruits require very little sugar in cooking, while others are very poor if a good deal is not used. Some of the fruits that require much sugar are strawberries, cranberries, plums, tart apples, currants, and gooseberries. The fruits that are better with a moderate amount df sugar are raspberries, blackberries, peaches, pears, quinces, etc. Nearly all fruits are of better color and flavor and of a more tender texture if the sugar is added when they are first put on to cook. Hard fruits, such as quinces, must be made tender in clear water before the sugar is added. Some fruits will be improved by long cooking, while others would be spoiled by this process. Fruits that will endure long, slow cooking will not as a rule require as much sugar as those that must be cooked quickly.

Domestic science (Clark, Cornell home economics)