When eaten with a meal, fruit promotes digestion by its gently irritating ef-
fect on the mucous membrane of the stomach and intestine. For a laxative effect
it is best eaten in the early morning before breakfast, or between meals. Among
the laxative fruits may be mentioned oranges, figs, tamarinds, prunes, mulberries,
dates, nectarines, apricots and plums. In the early morning an orange acts very
decidedly as a laxative, sometimes amounting to a purgative, and may generally
be relied on. Pomegranites, cranberries, blackberries, sumach berries, dewber-
ries, raspberries, barberries, quinces, pears, wild cherries, and medlars are astrin-
gent. Pomegranites are very astringent, and relieve a relaxed throat and uvu'a.
Apples are correctives, useful in nausea and the vomiting of pregnancy; they at
once relieve the nausea due to smoking. Grapes and raisins are nutritive and de-
mulcent, and very grateful in the sick chamber.
Among the fruits which act as diuretics are, grapes, peaches, strawberries,
whortleberries, prickly pears, black currants and melon seeds. Lemons, limeSi
461
FRESH FRUITS AND NUTS 465
apples, gooseberries, red and white currants, pumpkins and melons are refriger-
ants.
Cooking removes much of the acidity from unripe fruit, and renders it lighter
as well as more palatable. The acid of unripe fruit acts as an irritant poison,
causing an excessive intestinal secretion with more or less irritation, and hence
arises the resulting diarrhea. On the other hand, fruit which is over«ripe, in which
fermentation has begun, frequently causes the same disorder, and should be
equally avoided, although less easily avoided because the insidious beginning of
decay is not easily recognized.
The Acids in Fruit. — The pleasant flavor of many of the fruit sauces depends
on blending the acids which fruits contain, with sugar, and much of the success of
the various cooking operations in which they are used depends on the proper com-
bination of these elements. If the acid was neutralized, as might easily be done
with an alkali, the piquancy would be gone, and the product would taste insipid
and flat. The aim, therefore, is not to wholly neutralize the acid, but merely to
blend it agreeably with sweetening.
FRESH FRUITS AND NUTS.
Fruit for the table should be selected with care, and choose only
that which is ripe and perfect. In arranging it for the table there is
an opportunity to display one's taste and ingenuity. The garnishing
requires attention. Arrange the fruit tastefully on dishes, with
leaves between and around it, as the contrast of brilliantly colored
fruits with nicely arranged foliage is very charming. The double=
edged malloM% strawberry and vine leaves have a pleasing effect, and
in winter the bay and laurel are sometimes used. For the breakfast
table melons, oranges, and small fruits are generally served, but for
the dinner table all fruits are served in their season. Serve whole
fruit in a raised dish, blending the colors harmoniously, and mix in
any pretty green leaves or vines. Arrange them conveniently for
serving, and so that they will not fall out when moved. ✪ Banana Dessert
Page 344 · 2 recipe records on this page
Presented as published in 1902. 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
When eaten with a meal, fruit promotes digestion by its gently irritating effect on the mucous membrane of the stomach and intestine. For a laxative effect it is best eaten in the early morning before breakfast, or between meals. Among the laxative fruits may be mentioned oranges, figs, tamarinds, prunes, mulberries, dates, nectarines, apricots and plums. In the early morning an orange acts very decidedly as a laxative, sometimes amounting to a purgative, and may generally be relied on. Pomegranites, cranberries, blackberries, sumach berries, dewberries, raspberries, barberries, quinces, pears, wild cherries, and medlars are astringent. Pomegranites are very astringent, and relieve a relaxed throat and uvula. Apples are correctives, useful in nausea and the vomiting of pregnancy; they at once relieve the nausea due to smoking. Grapes and raisins are nutritive and demulcent, and very grateful in the sick chamber.
Among the fruits which act as diuretics are, grapes, peaches, strawberries, whortleberries, prickly pears, black currants and melon seeds. Lemons, limes,
apples, gooseberries, red and white currants, pumpkins and melons are refrigerants.
Cooking removes much of the acidity from unripe fruit, and renders it lighter as well as more palatable. The acid of unripe fruit acts as an irritant poison, causing an excessive intestinal secretion with more or less irritation, and hence arises the resulting diarrhea. On the other hand, fruit which is over-ripe, in which fermentation has begun, frequently causes the same disorder, and should be equally avoided, although less easily avoided because the insidious beginning of decay is not easily recognized.
The Acids in Fruit. — The pleasant flavor of many of the fruit sauces depends on blending the acids which fruits contain, with sugar, and much of the success of the various cooking operations in which they are used depends on the proper combination of these elements. If the acid was neutralized, as might easily be done with an alkali, the piquancy would be gone, and the product would taste insipid and flat. The aim, therefore, is not to wholly neutralize the acid, but merely to blend it agreeably with sweetening.
Fruit for the table should be selected with care, and choose only that which is ripe and perfect. In arranging it for the table there is an opportunity to display one's taste and ingenuity. The garnishing requires attention. Arrange the fruit tastefully on dishes, with leaves between and around it, as the contrast of brilliantly colored fruits with nicely arranged foliage is very charming. The double= edged malloM% strawberry and vine leaves have a pleasing effect, and in winter the bay and laurel are sometimes used. For the breakfast table melons, oranges, and small fruits are generally served, but for the dinner table all fruits are served in their season. Serve whole fruit in a raised dish, blending the colors harmoniously, and mix in any pretty green leaves or vines. Arrange them conveniently for serving, and so that they will not fall out when moved.
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