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Show ? FOOD VALUE OF FRUIT L Prejudice Against Its Liberal Use Is Result 1 ? of Erroneous Notions. 9 Thero aro many popular but unfounded un-founded prejudices against tho dletic uso of fruits, u ia generally supposed, sup-posed, for example, that fruits aro conducive to bowel disorders, and that they aro especially prone to pro-duco pro-duco Indigestion if taken at tho last meal. Tho truth Is the very oppoolto of theso notions. A exclusive diet of fruit is ono of tho best-known remedies rem-edies for chronic bowel disorders. During tho Into war, large numbers of tho soldiers suffering from chronic dysentery wero In several instances rapidly cured when abundantly supplied sup-plied with ripo peaches. Fruit Julco may bo advantageously used In both ncuto and chronic bowel disorders. Care must be taken, however, to avoid fruit Juices which contain a largo amount of cano sugar. Juices of swcot fruits should bo employed, or a mlxturo of tour and sweet fruit Juices, or acid fruit Julco may bo sweetened with malt honey or mol-toso, mol-toso, a natural sweet produced from coreals. Raisins, flgs, prunes, sweet apples and pears may bo mlied with sour fruits. Indigestion sometimes results from tho uso of fruits In combination with a variety of other food substances; but fruits takon alono constitute tho host possible menu for tho last meal of the day. Tho combination of fruit, sugar, cream, bread, butter, cake and plo may woll produce bad dreams and a bad taste in the mouth in the morning. morn-ing. Tho uso of fresh or stowed fruit alono without nny addition whatever will produce no disturbance, and will loavo no unpleasant effects behind to bo regretted In tho morning. Very acid fruits sometimes disagree with persons who havo an excess of acid and thoso who aro suffering from chronic Inflammation of the stomach; but with theso exceptions, there Is almost al-most no case in which fruit may not bo advantageously used. Tho notion that acid fruits muBt bo avoided by rheumatics is another error er-ror which is based on inaccurate observations. ob-servations. Tho fact is, rheumatics aro greatly benefited by tho ubo of fruit. At tho same time they should abstain from the use of flesh foods of all sorts, boef tea and animal troths, and all meat preparations, alio tea and coffee, as well as alcohol .and to-bd'ecq. to-bd'ecq. It 1b, of cd"J0'JsW'?Jr ono to tnko an oxcess oivM'Xl ono may tako an excess of sfarcfor any other food substances. Vegetablo acids differ from mineral acids In the fact that thoy do not accumulate in the body, but aro assimilated or utilized util-ized In the samo way as sugar and allied al-lied substances. Very Dissipated. Thero nro a good many persons who might bo said to be dissipated and "all broke up" according to tho Japancso uso of tho word, illustrated in tho following anecdote; "Thoy aro telling in Boston of two or threo Japancso students of rank who havo been In tho habit of dining each Sunday at the residence of one of tho prominent citizens of tho Hub. On a recont Sunday ono was absent, and when tho host asked why, ono of tho guests said solemnly: 'Oh, ho cannot come. Ho very, very dissipated!' dissi-pated!' Tho host thought It best not to malo nny further Inquiry at tho time, but after tho meal ho ventured to ask tho samo young man In private, pri-vate, 'You say Mr. Nlm Shi is not woll?' " 'No, ho not very well ho very dissipated.' dis-sipated.' "'He hnsn't been drinking?' " 'Oh, no, no! he no drunk. '"Not gambling?' "'No, no gamble.' " 'May I ask what ho has been do-, ing, then?' "'Oh, ho very dissipated. Ho eat sponge cako alloc time ho all broko up now.'" Frances Wlllard and Fashionable Dress. Said Frances Wlllard in ono of hor last addrosses, speaking of the advancement ad-vancement and present status of women: "But bo it remomborcd that until womnn come3 to her kingdom physically physi-cally sho will never ronlly como at all. Creatod to bo well nn,i stronc and beautiful, sho long ago 'sacrificed hor constitution, and has over slnco been living on her by-laws.' Sho has mado of herself an hourglass, whbso sands of life passed quickly by. Sho has walked when sho should hnve run, sat when sho should havo walked, ro-cllnod ro-cllnod when sho Bhould havo sat. Sho bns allowed herself to becorao a moro lay flguro upon which could bo fastened any hump or hoop or far-thlngalo far-thlngalo that fashion-mongers show; and ofttlmos hor head is a mere rotary ro-tary ball upon which milliners may perch whatovcr they please bo it a bird of pnradlso, or beast or creeping thing. Sho has bedragglod her senseless sense-less long skirts In whatever combln- ) tlon of filth the street presented, submitting sub-mitting to a motion tho most awkward awk-ward and degrading known to tho en-tiro en-tiro animal kingdom, for Nature has endowed nil others that carry trains and trails with tho power of lifting thorn without turning in their tracks, but a fashionablo woman pays lowliest lowli-est obolsanco to what follows in her own wnko; and, as she does so, cutB the . most grotcsquo flguro outside a Jumping Jack. Sho Is a creaturo born to the beauty and freedom of Diana, but sho is swathed by her skirts, splintered by her Btays, bandaged by he,r tight waist, and pinioned by her sleoves until alas, that I should llvo to say it! n trussed turkey or a spitted spit-ted goose aro her most appropriate emblems." A Substitute for Leather. An English Inventor has dovlsed a porfect substitute for leather which can bo used for boots, shoes and for every other purposo for which leather is employed. Tho new tlssuo is called wolft. It is being oxtonslvely used In England, having been adopted by tho London Shoo Company especially for walking shoes on account of its coolness and its lightness. Wolft is more durable than leather and is much moro waterproof, whllo at the samo timo moro porous, which makes it a nonconductor, and to a largo degree de-gree obviates tho necessity for wearing wear-ing rubbers which aro needed by ono tfhoso feet aro clad with leather only when tho slush and mud 1b so deep that the feet are half burled at every step. Food Value of Eggs. Eggs are a vory nourishing food and represent two important elements, ele-ments, fats and protelds, In an easily assimilated form. A slnglo egg wolghs nbout one nnd one-half ounces, of which ono ounce Is white, or puro albumin, and one-half ounco yolk. Tho nutritive value of the yolk is greater than that of tho white, though its bulk and weight aro smaller. small-er. Its solid constituents aro about one half of Its fat. Fresh eggs, properly prop-erly prepared, are readily digestible. Tho best mode of preparation la whipped raw, or cooked for twenty or thirty minutes at a temperature oi about 100 (curdled). Tho yolks aro "more easily 'digested when boiled hard, and tho whites aro also easily digested when hard boiled, providing care Is used to reduco the coagulated whlto to mlnuto particles which may readily bo dissolved by tho gastrin Juice. A slnglo egg Is equal In value to a dozen oysters. RECIPES. Mashed Peas Wltn Nuts. Soak n pint of Scotch ppas overnight In cold water. In tho morning drain and put then) to cook In warm water. Cook slowly until perfectly tender, allowing them to simmer very gently toward tho last until thoy becomo ns dry as possible. Put through a colander to remove tho skins. Cook tho peanuts separately, drain from tho Julco, rub through a colandor, and add to tho peas. Bent well together, season with salt, turn Into an earthen or granlto-waro granlto-waro pudding dish, smooth tho top, and bako In a moderate oven until dry and mealy. If preferred, one-third one-third toasted bread crumbs may bo used with tho peas and a less proportion propor-tion of nuts. Servo hot llko mashed potato. Graham Gems. Placo ono pint of cold water in a crock, add ono egg; beat water, egg and a pinch of salt together. Thon add 1 cups of whlto flour and cup of graham flour, beat thoroughly, and bake In a quick oven. Irish Corn Soup. Tako one pint of sllco potato cooked until tender, add ono pint of corn pulp obtained by rubbing cooked dried com through a colander. Season with salt, add water wa-ter to make a proper consistency, ro-heat, ro-heat, and sorvo. Split-Pea 8oup. For each quart of soup deslrod, simmer ono cup of split peas very slowly In threo plnta of boiling water for six hours or until thoroughly dissolved. When done, rub through a colander, add salt and a sllco of onion to flavor. Itoheat and season with ono-half cup of thin cream or a spoonful of nut meal pro-pared pro-pared us directed below. Romovo tho allco of onion with a fork. Sorvo hot with croutons. Baked Parsnips. Wash, scrape and divide; drop into boiling wator, a littlo lit-tlo moro than sufficient to cook thorn, and boll gently till thoroughly tender. Thero should remain about ono-half pint of tho liquor when tho parsnips aro dono. Arrango on an earthon pluto or shallow puddfng-dlsh, not moro than ono layer deop; covor with tho Julco and bako, basting frequently frequent-ly until tho Julco Is all absorbed and tho parsnips delicately brownod. Servo nt onco. t |