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Show Eat More Vegetables ! By BliRTHA K. KHAPLEIGH ' Of Columbia Dnlverslt There is a strong tendency to cat bo much meat, fish and egs In proportion propor-tion to vegetables and fruits. Professor Sherman of Columbia University Uni-versity ho- suid that in general, It is well to allow at lcrast as much money for the purchase of vegetables, fruits and milk as for the purchase- of meats, fish and eggs. Why" Let us consider fruits especially. espe-cially. Fruits supply a mtlch npedod acid substance in the digestive tract. VT As LAXAT1V1 Fruits have a laxativo tendency and keep tho system In a good condition Fruits supply flavor which is natural, jalso sugar which Is natural sugar They give, when cooked, variety In th-I th-I menu, and in a raw state are pieasing ! to the eye. Many housekeeper-, consider fruit expensive, and if it is an added item 'to an already heavy meal, it is expensive. expen-sive. But when wr- have learned what the body needs mos: and have given thoa; foods which supply 11 we can cut out man of the supposed necessary foods. The family will be better satisfied, and better health SOCUrarf, I a much ' lower price. TRAIN OUN'G l I T I I There is great need of training c-h'l-'dren to enjoy tin? products of the 'ground, and not be dependent on mca: i as the past generations have been. There is not and will not be sufl-cient sufl-cient meat for all, but there are un-llmited un-llmited possibilities In vegetable and i fruit raising . Raw fruits re not always as easily ; digested as when cooked, and a raw banana, for instance, ought never be given to a young child. f course, citrus fruits are an exception excep-tion and arc usually eaten without cooking. LIGHTENS WORK Another good reason tor serving fruit is that it makes the work for the housekeeper much lighter. French women do not make heavy desserts, iut give cooked fruit with cak or a sweet cracker. r they serve cooked cereal or cream with the cooked fruit. The compote is of tho most rr.sily prepared densert. being pimply canned fruit, served in attraetive dish. s. hen opening a can of fruit 'r will be found to be improved In the following; fol-lowing; manner: Arrange the fruit on the dish in which It to be served. Hour i sirup into a saucepan. Add to the juice of a quart can of fruit, one-half j cup of sugar and a few drops of van- ilia extract. Boil ten minutes, and when cooleJ. pour it over the fruit. Canned fruit prepared in this way Is delicious served With boiled cr steamed steam-ed rice. Another way to leryd canned, or dried fruit is on French toast. A dessert, acceptable at all times is one which may be cul d a "matt -doine" of fruit. Cut in sum II piei cs any kind of fruit adding, perhaps, a smndl amount t.f canned fruit Mix all tenth'-:, .aiding .aid-ing sugar to taste, a few grains Of Milt to call out the flavor, and. if at hand grape or loganberry juice. CKlll thot-oughly, thot-oughly, and serve in gLasscB oo |