Cane sugar is quite different from fruit sugar, in that it .needs to be digested, or converted into fruit sugar, in order to be utilized by the body. Saliva does not exert any influence upon cane sugar, neither does the gastric juice. The intestinal juice aids in con- verting it into fruit sugar; but there is more or less danger of fermentation's being set up, and the irritant thus formed aids in bringing about catarrhal conditions. If one subsists largely upon fruits, the desire for artificial and highly s\veetened foods will disappear. Xo other foods are so well suited to children as are fruits. All children have a craving for sweets. This is natural, at least to some degree ; and they should be supplied with sweets designed by nature to satisfy this desire. 190 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY As a rule, far too much sugar is used in food. "Sweet breads, sweet cakes, . . . perpetuate indigestion and make dyspeptics." We should exercise care, however, to provide suitable dishes to take the place of the more harmful ones, ever remembering that "diet reform must be progressive." The free use of milk and sugar taken together is especially harmful, and should be avoided. Their place should be supplied, as far as possible, by preparations of fruit, and a variety of grains served in an appetizing manner. A simple cake may be made without the large quantities of but- ter, sugar, milk, and eggs ordinarily used, which are difficult of digestion. A few examples of such cake will follow. DRIED FRUITS In many localities, during the winter months, it is difficult to obtain fresh fruits; but good varieties of dried fruit can be pur- chased in the markets at any season of the year. The high temperature to which dried fruit is usually subjected in cooking, produces a strong flavor, which few persons relish. In the process of drying, the water is evaporated from the fruit; and if this moisture can be restored to the fruit before cooking, the original flavor is retained, and to a large extent, it will have the appearance of fresh fruit. Instead of dried fruit's being cooked several hours, as is customary in many homes, it needs to be cooked no longer than fresh fruit of the same variety, after the water is restored to it. SOAKED DRIED PRUNES Select a good grade of large prunes, wash thoroughly, and soak in cold water for 24 to 36 hours, or until as soft as fresh prunes. Serve the same as stewed prunes. STEWED DRIED PRUNES Wash thoroughly several times in warm water; then cover with water, and let soak from 12 to 24 hours, or until sufficient water has been absorbed to make them soft as fresh, ripe fruit. Simmer slowly until thoroughly done, and little or no sugar will be required. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) IJ SCIENCE of FOOD and COOKERY STEWED DRIED APRICOTS Ripe apricots are never sour unless brought to a high tempera- ture in cooking. Wash the fruit thoroughly in warm water, and let soak for 24 hours or more, or until the fruit is as soft as fresh fruit. If properly soaked, apricots will require very little cooking. Heat gradually over a slow fire, using the water in which they were soaked, but do not let them come quite to the boiling point. Let them simmer on the edge of the stove until they are thoroughly scalded, and they will be fairly sweet without sugar.

AI-modernized reading of the original text

Cane sugar is quite different from fruit sugar, in that it .needs to be digested, or converted into fruit sugar, in order to be utilized by the body. Saliva does not exert any influence upon cane sugar, neither does the gastric juice. The intestinal juice aids in converting it into fruit sugar; but there is more or less danger of fermentation's being set up, and the irritant thus formed aids in bringing about catarrhal conditions. If one subsists largely upon fruits, the desire for artificial and highly sweetened foods will disappear. No other foods are so well suited to children as are fruits. All children have a craving for sweets. This is natural, at least to some degree ; and they should be supplied with sweets designed by nature to satisfy this desire. As a rule, far too much sugar is used in food. "Sweet breads, sweet cakes, . . . perpetuate indigestion and make dyspeptics." We should exercise care, however, to provide suitable dishes to take the place of the more harmful ones, ever remembering that "diet reform must be progressive." The free use of milk and sugar taken together is especially harmful, and should be avoided. Their place should be supplied, as far as possible, by preparations of fruit, and a variety of grains served in an appetizing manner. A simple cake may be made without the large quantities of butter, sugar, milk, and eggs ordinarily used, which are difficult of digestion. A few examples of such cake will follow. DRIED FRUITS In many localities, during the winter months, it is difficult to obtain fresh fruits; but good varieties of dried fruit can be purchased in the markets at any season of the year. The high temperature to which dried fruit is usually subjected in cooking, produces a strong flavor, which few persons relish. In the process of drying, the water is evaporated from the fruit; and if this moisture can be restored to the fruit before cooking, the original flavor is retained, and to a large extent, it will have the appearance of fresh fruit. Instead of dried fruit's being cooked several hours, as is customary in many homes, it needs to be cooked no longer than fresh fruit of the same variety, after the water is restored to it. SOAKED DRIED PRUNES Select a good grade of large prunes, wash thoroughly, and soak in cold water for 24 to 36 hours, or until as soft as fresh prunes. Serve the same as stewed prunes. STEWED DRIED PRUNES Wash thoroughly several times in warm water; then cover with water, and let soak from 12 to 24 hours, or until sufficient water has been absorbed to make them soft as fresh, ripe fruit. Simmer slowly until thoroughly done, and little or no sugar will be required. STEWED DRIED APRICOTS Ripe apricots are never sour unless brought to a high temperature in cooking. Wash the fruit thoroughly in warm water, and let soak for 24 hours or more, or until the fruit is as soft as fresh fruit. If properly soaked, apricots will require very little cooking. Heat gradually over a slow fire, using the water in which they were soaked, but do not let them come quite to the boiling point. Let them simmer on the edge of the stove until they are thoroughly scalded, and they will be fairly sweet without sugar.

Science of food & cookery