Are from "the garden of the gods." They furnish a food
of great value to those who Hve in tropical climes. The
juice is very soothing to the digestive organs, and numer-
ous cases of chronic dyspepsia have been completely cured
by their use. When canned pineapples are used, select
those which have been preserved in glass jars in prefer-
ence to the ones in tin cans, as the acid forms a poisonous
oxide in the latter case.
BANANA CREAM.
Mash four bananas and whip one cup of sweet cream.
Mix both and whip thoroly until light. Serve with
shredded wheat biscuits or with cereals heated in a moder-
ate oven for five minutes. A dash of nutmeg or a few
drops of vanilla may add to the taste.
DAINTY DESSERT.
Whipped cream with any fresh fruit :crushed and beaten
or folded into cream. May be served in a well baked pie
crust, half peel of oranges or in biscuit.
PERSIMMONS.
The Japanese persimmon is the better, altho the south-
ern may be used to good advantage if combined with
other fruits. In cases of dyspepsia and general debility
the persimmon, if thoroly ripened, soft and frostbitten,
will prove an excellent remedial agent, and combined with
sweet mangoes and pomegranates, abstaining from vege-
tables and other fruits for five weeks, aids nature to ac-
complish a perfect cure, assuring perfect assimilation.
80
JELLIES.
As an article of food, jellies may be eaten occasionally.
In many cases they cause a disturbed condition of the
stomach, and persons with obese or diabetic tendencies
should carefully avoid their use; also candies, syrups and
sugar.
Jellies may be used to advantage in making refreshing
wines by dissolving in sufficient cold water to dilute to taste.
Serve in glasses after a meal.
The secret in making good jellies lies in the selection of
the fruit and the attention and care given to it when boiling,
considering the scrupulous cleanliness of the vessels used
above all other things.
Select the fruit desired, boil in porcelain or graniteware
kettle, adding a little water if necessary, until soft; strain
and mash thru a suitable cloth, flannel preferred, and
allow one pound of granulated sugar to each pint of juice✪ Jellies.
Boil again for five minutes, then add the sugar and boil
until it jellies or draws into threads as you spoon it.
All jellies should be preserved in glassware, never metal,
and should be kept in a cool, dark place, free from damp-
ness. Light is very destructive to their keeping qualities.
The use of jellies by picnic and camping out parties for
making appetizing drinks must be tried to be appreciated.
On these occasions a tempting lunch will be given addi-
tional relish by an accompanying fruit juice of coveted
flavor.
Plum jelly should not be used, as the fruit acid too often
causes acidulation of the stomach, with following pain and ^ ^^
distress.
81
MEAT.
Page 43 · 3 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Are from "the garden of the gods." They furnish a food of great value to those who Hve in tropical climes. The juice is very soothing to the digestive organs, and numerous cases of chronic dyspepsia have been completely cured by their use. When canned pineapples are used, select those which have been preserved in glass jars in preference to the ones in tin cans, as the acid forms a poisonous oxide in the latter case.
BANANA CREAM.
Mash four bananas and whip one cup of sweet cream. Mix both and whip thoroly until light. Serve with shredded wheat biscuits or with cereals heated in a moderate oven for five minutes. A dash of nutmeg or a few drops of vanilla may add to the taste.
DAINTY DESSERT.
Whipped cream with any fresh fruit :crushed and beaten or folded into cream. May be served in a well baked pie crust, half peel of oranges or in biscuit.
PERSIMMONS.
The Japanese persimmon is the better, altho the southern may be used to good advantage if combined with other fruits. In cases of dyspepsia and general debility the persimmon, if thoroughly ripened, soft and frostbitten, will prove an excellent remedial agent, and combined with sweet mangoes and pomegranates, abstaining from vegetables and other fruits for five weeks, aids nature to accomplish a perfect cure, assuring perfect assimilation.
JELLIES.
As an article of food, jellies may be eaten occasionally. In many cases they cause a disturbed condition of the stomach, and persons with obese or diabetic tendencies should carefully avoid their use; also candies, syrups and sugar.
Jellies may be used to advantage in making refreshing wines by dissolving in sufficient cold water to dilute to taste. Serve in glasses after a meal.
The secret in making good jellies lies in the selection of the fruit and the attention and care given to it when boiling, considering the scrupulous cleanliness of the vessels used above all other things.
Select the fruit desired, boil in porcelain or graniteware kettle, adding a little water if necessary, until soft; strain and mash thru a suitable cloth, flannel preferred, and allow one pound of granulated sugar to each pint of juice. Boil again for five minutes, then add the sugar and boil until it jellies or draws into threads as you spoon it.
All jellies should be preserved in glassware, never metal, and should be kept in a cool, dark place, free from dampness. Light is very destructive to their keeping qualities.
The use of jellies by picnic and camping out parties for making appetizing drinks must be tried to be appreciated. On these occasions a tempting lunch will be given additional relish by an accompanying fruit juice of coveted flavor.
Plum jelly should not be used, as the fruit acid too often causes acidulation of the stomach, with following pain and ^ ^^ distress.
MEAT.
Records on this page
JelliesBanana CreamDainty Dessert