FUDGE. — Take 2 cups granulated sugar, 1 cup of milk, 1 heaping teaspoonful of butter, 1 small teaspoon of vanilla, 2 squares or 1 ounce of chocolate✪ Fudge. Shave the chocolate fine. Mix the sugar and milk until there are no lumps : then place it on the stove, and put butter in at once, and stir continually. When it comes to a boil add the chocolate ; allow it to boil until, when dropped into a cup of cold water, it sticks together like a soft caramel (about 10 minutes) ; add the vanilla just before taking off of the stove, and continue stirring until it is quite stiff, but not so hard that it will not run freely. Pour into buttered pans, and cut into squares just before it gets cold. Nuts of any kind may be chopped fine and added at the same time as the vanilla, if desired, to give variety. FRUITS AND NUTS. GREAT variety of fine fruits abound in our markets which in their season are clieap and easily obtainable. They may be considered as luxuries, because no fruit is essential to life, but they afford a ijleasing variety to bills of fare, and they possess some value in themselves. While most highly prized by the inhabitants of warm countries they are craved and procured by those of temperate climates, often even at much expense. Fruit may be profitably eaten at least once a day. The juice, consisting largely of watery solutions of acid and sugar, is the most enjoyable part, and those varieties containing the most juice with the least cell structure are the most highly prized. Although judged by their chemical composition their food value is not large, fruits act beneficially on the system, when fully ripe and eaten in moderation, as they improve the apj)etite and promote a healthy condition of the vital organs. Nuts do riot form a very important article of diet among any peo- ple with the exception of the cocoanut. Although judged solely by their chemical composition they should be very nutritious, they are difficult of digestion and are valuable principally for the oil which they contain. The most wholesome and nutritious fruits are the bland varieties, like ap>>ie8, grapes, pears, strawberries, and gooseberries, although the latter, as well as cur- rants and raspberries, are less wholesome than the others. Stone fruits are apt to disagree with the stomach, but the more watery, like peaches and large plums, are better than those which are smaller and drier, like apricots and damsons. Bananas are wholesome. The skin of fruits, and the cellular parts in general, are not readily digeste 1. The pulp of oranges renders them heavy. Fruit may be eaten with a meal or on an empty stomach. The quantity vhich should be taken depends on the kind. A healthy person may now and then eat the bland, nutritious fruits, as freely as any other wholesome food, but, as a rule, he will gain most if he eats but little, and takes it regularly. Whatever fruit is eaten uncooked, must be fully ripe, but not over-ripe.

AI-modernized reading of the original text

FUDGE. — Take 2 cups granulated sugar, 1 cup of milk, 1 heaping teaspoonful of butter, 1 small teaspoon of vanilla, 2 squares or 1 ounce of chocolate. Shave the chocolate fine. Mix the sugar and milk until there are no lumps : then place it on the stove, and put butter in at once, and stir continually. When it comes to a boil add the chocolate ; allow it to boil until, when dropped into a cup of cold water, it sticks together like a soft caramel (about 10 minutes) ; add the vanilla just before taking off of the stove, and continue stirring until it is quite stiff, but not so hard that it will not run freely. Pour into buttered pans, and cut into squares just before it gets cold. Nuts of any kind may be chopped fine and added at the same time as the vanilla, if desired, to give variety. FRUITS AND NUTS. GREAT variety of fine fruits abound in our markets which in their season are cheap and easily obtainable. They may be considered as luxuries, because no fruit is essential to life, but they afford a pleasing variety to bills of fare, and they possess some value in themselves. While most highly prized by the inhabitants of warm countries they are craved and procured by those of temperate climates, often even at much expense. Fruit may be profitably eaten at least once a day. The juice, consisting largely of watery solutions of acid and sugar, is the most enjoyable part, and those varieties containing the most juice with the least cell structure are the most highly prized. Although judged by their chemical composition their food value is not large, fruits act beneficially on the system, when fully ripe and eaten in moderation, as they improve the appetite and promote a healthy condition of the vital organs. Nuts do riot form a very important article of diet among any people with the exception of the cocoanut. Although judged solely by their chemical composition they should be very nutritious, they are difficult of digestion and are valuable principally for the oil which they contain. The most wholesome and nutritious fruits are the bland varieties, like apples, grapes, pears, strawberries, and gooseberries, although the latter, as well as currants and raspberries, are less wholesome than the others. Stone fruits are apt to disagree with the stomach, but the more watery, like peaches and large plums, are better than those which are smaller and drier, like apricots and damsons. Bananas are wholesome. The skin of fruits, and the cellular parts in general, are not readily digested. The pulp of oranges renders them heavy. Fruit may be eaten with a meal or on an empty stomach. The quantity which should be taken depends on the kind. A healthy person may now and then eat the bland, nutritious fruits, as freely as any other wholesome food, but, as a rule, he will gain most if he eats but little, and takes it regularly. Whatever fruit is eaten uncooked, must be fully ripe, but not over-ripe.

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Fudge

The household cook book