| Show strawberry A PERFECT FOOD fruit juices admirably adapted to those requiring a light diet although the strawberry has been in cultivation for nearly two hundred and fifty years the wild strawberry dates back into the times of antia nty this luscious berry which to day we so much enjo was peddled cabout the streets of ancient grecian and roman cities by hucksters many centuries in the past virgil sings of it in his pas poems and ovid mentions it in words of praise the cultivated strawberry plant sched europe about the year 1712 but attracted little attention and made little progress until about 1750 or 1760 when another 1 ind than those previously ral was brought from chill one having a pleasant pineal pie like arc a which was known as the pine strawberry in america during the early colon ial days the wild strawberries of the field were abundant and furril shed a much prized article of d et these wild plants were trai to the garden and produced fruit of in creased size the garden strawberry Is therefore an american product it adapts itself to a wider range of lati tude and to greater extremes in en viron ment than any other cultivated fruit there are a great many varle ties each peculiar to its section of the country As the strawberry contains abend ant salts of potash lime and soda its value as a food can not be ove resti mated what Is priore refreshing on a warm day after being fatigued from labor in the fields or perchance after returning from a long walk than to sit down to a dish of these luscious berries which our creator has so kindly caused to grow for us As you cut them the spoon and the alne red juice beg ns to flow note the con between this sight and the one so horrifying of cutting a piece of bloody meat causing the oozing out of the blood which Is the life take not the life you cannot rive AH things 1 ave equal right to live for persons very with fever or for any others who require a light diet there is nothing better adapted than fruit juices this is the lightest diet which can be taken digests easily and Is very refreshing because of the valuable acids which the berries con tain further the fruit acids are germicides keeping the stomach and in fact the whole alimentary canal to a great degree free from germa which would otherwise do much mis chief overpowering the body weaken ed from battling against disease ac cording to some authorities beside the antiseptic property of the straw berry it possesses more a curative property linnaeus it is said was persuaded to take strawberries dur ing a severe attack of sciatica with the result that a sweet sleep ensued and when he awoke the pain had sen sibly subsided on the next day he ate as many strawberries as possible and on the following morning the pain was gone and he was able to leave his bed gouty pains returned at the same date in the next year but they were dispersed as soon as linnaeus was able to get strawberries As the excels all other common fruits in the amount of mineral salts it Is likely that this fruit Is beneficial in gouty states are best eaten lust as come from the vines after being thoroughly washed with as little su gar as possible as much sugar ren ders fruit less digestible the straw berry as well as all other acid fruits does not combine well with milk or cream so this should be avoided canned be ries are very nice tor use when fresh ones are out of season fruit soup in ms cup of straw berry juice cook one teaspoonful of sago until transparent add one cup of pineapple juice one tablespoonful able spoonful of lemon juice one tablespoonful of sugar serve hot as soon as well heated strawberry minute pudding cook a quart of ripe strawberries in a pint of water till well scalded add sugar to taste skim out the fruit and into the boiling juice stir a scant cup of granulated wheat flour previously rubbed to a paste with a little cold wa ter cook fifteen or twenty minutes pour over the fruit and serve cold with whipped cream strawberry toast take fresh strawberries and mash well with a spoon add sugar to sweeten and serve as a dressing on slices of zwieback previously moistened with hot water or hot cream when fresh her ries are not obtainable turn a can of well kept berries into t colander over an earthen dish to separate the juice from the berries place the juice in a porcelain kettle and heat to boiling thicken to the consistency of cream with cornstarch rubbed smooth in a water a tablespoonful of flour to the pint of juice will be about the right proportion add the berries and boll up just sufficiently to cook the flour and heat the berries serve hot |
