Fruit recipes

foreign and domestic markets so generally used as mild tonics as well as stimulants, would not be countenanced or would be rated at their real standing and money value from strict analysis. Fruits have medicinal or tonic value which in cordials ‘‘go to exactly the right spot’; the old fruit brandies were used for flavouring, and were far supe- rior to the average, adulterated or cheap, weak stuffs we have to buy to-day and which as a matter of course in- clude alcohol. As authorities I have consulted Haig’s ‘‘ Diet and Foods”; Burnett’s ‘‘Foods and Dietaries’’; Holbraoks’s ‘‘Faod and Work”; Williams’s ‘‘Chemistry of Cookery’”’; Fownes’s ‘Manual of Chemistry”; Remingtan’s ‘‘ Practice of Phar- macy”; the Dispensatory of the U. S. (Woad and Bache), the encyclopedias, American, Britannica, and Chambers’s; Gray’s Botany; Helen Harcourt’s ‘Florida Fruits and How to Raise Them”; Country Lije in America, Table Talk, What io Eat, Harper’s Bazar, The Delineator, the New England and all other of the leading periodicals per- taining to the table and to health, and dazens of ‘‘cook books.” Most of my recipes, however, are original or long since adopted and adapted by family habit or traditions of eooking of friends—Scotch, English, German, and Amer- ican (ta whom I am much indebted), but endless consul- tation and comparison for years has resulted in agreeing with Solomon that, with national or individual exceptions, change of name, or proportion of ingredient, ‘‘there is no new thing under the sun.” I wish also to express my thanks to Dr. Wiley, chief chemist of the Agricultural Department, and to William A. Taylor, H. E. Van Deman, G. B. Brackett, H. Harold Hume, P. H. Rolfs, H. J. Webber, W. T. Swingle, R. B. Handy, W. H. Evans, M. E. Jaffa, W. O. Atwater, Fred V. Colville, and Deborah G, Passmore of this greatest of the PREFACE xi government departments as well as to the Department in general. Such work, scientific, practical, and artistic, cannot be overestimated, whether one is little or much dependent upon it; for the results of these investigations reach people who might never be reached in any other way and yet influence those who have every other oppor- tunity and scientific authority at hand, helping to sim- plify everyday affairs; and we must—men and women— live with eyes open to the practical power of the products of the earth if we expect to live the sweetest, the simplest, and so, the fullest lives. R. M. FLeTcHER BERRY. Note: Bicarbonate of potash in proportion of ‘about an eggspoonful to a pound of ripe fruit, rather more in the case of unripe fruits’”—(Burnett) is now given patients of gouty and other types of cases with fruit—even with lemons and tartest gooseberries—that they may have fruit-diet, although until very recently it was supposed they must be denied fruit. R. M. F. B. CHAPTER CONTENTS Weights and Measures. ‘ : . xix Introductory Recipes eg ; i: 8 The Apple . F : 5 j . - 23 The Pear . : ; ‘ ‘ : » 49 The Quince . ; : ‘ A - 57 The Medlar and the ae : ‘ - 63 The Peach and Apricot . : ‘ . 66 The Cherry . ‘ : F ‘ ‘ . 81 The Plum . : F ; : Z - 93 The Northern Papaw ‘ . : . 106 The Wild Northern Persimmon . : . 107 The Grape . ‘ ; ‘ : Z - 108 The Olive . : ; ‘ 3 é - 122 Melons : ; ; : : é - 125 A Cluster of Berries . ‘ : : - 136 The Lemon . . : . 185 The ‘“ Wild,” ‘‘ Sour,”’ or Seville oe . 201 The Orange : : : é a - 211 The Citron, Bergamot, Limeberry, Kumquat, and Trifoliata . , + 223 The Pomelo (or ‘Grape Fruit’’), aa Tangelo, and Citrange . . 229 xiii xiv CHAPTER XIX. XX. XXiI. XXII. XXITI. XXIV. XXV. XXVI. XXVIII. XXVIII. XXIX. XXX. XXXII. XXXII. CONTENTS—Continued 3 PAGE The Pineapple. p . . . » 238. The Banana a is . A 5 . 250 The Fig. : . . ‘ . 260 The Date—The Cocoanut . : ; . 271 The Japanese Persimmon . . ‘ . 283 The Guava . . . , : . 287