CHERRIES Are "food for the gods" and much might be said of their valuable properties. Suflice it to say that they should be eaten whenever desired. It is well to have a quantity canned that they may be on hand at all seasons of the year. The unfermented juice makes a valuable table wine. It may be made from jelly dissolved in the neces- sary quantity of water to suit the taste. CRANBERRIES Make an excellent sauce, valuable to serve with nut preparations, but should be put thru sieve or colander be- fore eating. The rinds are indigestible. DATES, In dried state, contain 62 per cent of carbohydrates, are very nutritious and should be eaten sparingly. Only first-class qualities should be used. CURRANTS Which are imported in the dried state are seedless, and therefore better than home-grown varieties, which are nearly all rind and seeds. Only the juice of the latter 76 should be used, either in the form of jelly or bottled in an unfermented state. Dried currants should be thoroly washed before boiling. Boil in two waters, pouring off the first after five minutes' use. FIGS, In dried state, contain 70 per cent carbohydrates ; they are valuable as food but should be eaten sparingly. Select for use only those of first quality, as the cheaper grades con- tain vast multitudes of animalculse which, when taken in- to the stomach, produce violent headaches. The white, sugary deposit, which may easily be seen by the naked eye, contains the animalculse; they are visible only with the aid of a microscope. Raisins, prunes, dates, currants, etc., having these white deposits, should be carefully scrutinized for the same reason. GOOSEBERRIES Have no other use than to be made into jelly and jam. The seeds and rinds in all cases should be discarded. LEMONS Are the most valuable of all citrus fruits, and their medicinal properties are widely known. To get the full values, they should be baked in a moderate oven until soft, care being taken that they do not burn or burst. The action of heat during baking forms organized salicylic acid, which is a valuable diaphoretic. In cases of colds and pulmonary disorders, it acts very effectively. Only organized salicylic acid, such as made from citrus fruits, especially the lemon, or pure oil of wintergreen, should ever be used as a dia- phoretic; the commercial acid, which is unorganized and made from carbolic acid (a coal tar product), is a deadly poison and should in no case be taken into the stomach. Lem.on juice should take the place of vinegar at all times. NECTARINES Are the result of a cross between a plum and a peach. They have little to commend them more than to give addi- tional variety. 77 ORANGES Furnish a delicious juice which is refreshing and very appetizing. May be taken to advantage in the morning just before breakfast. The pulp and rind should be dis- carded. Avoid the use of the rinds of oranges, which contain an oil which produces a biting and stinging sensa- tion to the lips; the juice is poisonous to the system. The navel is the best variety. PEACHES

AI-modernized reading of the original text

CHERRIES Are "food for the gods" and much might be said of their valuable properties. Suflice it to say that they should be eaten whenever desired. It is well to have a quantity canned that they may be on hand at all seasons of the year. The unfermented juice makes a valuable table wine. It may be made from jelly dissolved in the necessary quantity of water to suit the taste. CRANBERRIES Make an excellent sauce, valuable to serve with nut preparations, but should be put thru sieve or colander before eating. The rinds are indigestible. DATES, In dried state, contain 62 per cent of carbohydrates, are very nutritious and should be eaten sparingly. Only first-class qualities should be used. CURRANTS Which are imported in the dried state are seedless, and therefore better than home-grown varieties, which are nearly all rind and seeds. Only the juice of the latter should be used, either in the form of jelly or bottled in an unfermented state. Dried currants should be thoroughly washed before boiling. Boil in two waters, pouring off the first after five minutes' use. FIGS, In dried state, contain 70 per cent carbohydrates ; they are valuable as food but should be eaten sparingly. Select for use only those of first quality, as the cheaper grades contain vast multitudes of animalculse which, when taken into the stomach, produce violent headaches. The white, sugary deposit, which may easily be seen by the naked eye, contains the animalculse; they are visible only with the aid of a microscope. Raisins, prunes, dates, currants, etc., having these white deposits, should be carefully scrutinized for the same reason. GOOSEBERRIES Have no other use than to be made into jelly and jam. The seeds and rinds in all cases should be discarded. LEMONS Are the most valuable of all citrus fruits, and their medicinal properties are widely known. To get the full values, they should be baked in a moderate oven until soft, care being taken that they do not burn or burst. The action of heat during baking forms organized salicylic acid, which is a valuable diaphoretic. In cases of colds and pulmonary disorders, it acts very effectively. Only organized salicylic acid, such as made from citrus fruits, especially the lemon, or pure oil of wintergreen, should ever be used as a diaphoretic; the commercial acid, which is unorganized and made from carbolic acid (a coal tar product), is a deadly poison and should in no case be taken into the stomach. Lem.on juice should take the place of vinegar at all times. NECTARINES Are the result of a cross between a plum and a peach. They have little to commend them more than to give additional variety. ORANGES Furnish a delicious juice which is refreshing and very appetizing. May be taken to advantage in the morning just before breakfast. The pulp and rind should be discarded. Avoid the use of the rinds of oranges, which contain an oil which produces a biting and stinging sensation to the lips; the juice is poisonous to the system. The navel is the best variety. PEACHES

Mazdaznan encyclopedia of dietetics and home cook book