The 1918 Fanny Farmer Cookbook

FRUITS

The varieties of fruits consumed are numerous, and their uses important. They are chiefly

valuable for their sugar, acids, and salts, and are cooling, refreshing, and stimulating. They act

a tonic, and assist in purifying the blood. Many contain a jelly−like substance, called pectin,

and

several contain starch, which during the ripening process is converted into glucose. Bananas,

dates, figs, prunes, and grapes, owing to their large amount of sugar, are the most nutritious.

Melons, oranges, lemons, and grapes contain the largest amount of water. Apples, lemons,

and

oranges are valuable for their potash salts, and oranges and lemons especially valuable for

their

citric acid. It is of importance to those who are obliged to exclude much sugar from their

dietary,

to know that plums, peaches, apricots, and raspberries have less sugar than other fruits;

apples,

sweet cherries, grapes, and pears contain the largest amount. Apples are obtainable nearly all

the year, and on account of their variety, cheapness, and abundance, are termed queen of

fruits.

Thoroughly ripe fruits should be freely indulged in, and to many are more acceptable than

desserts prepared in the kitchen. If possible, fruits should always appear on the

breakfast−table.

In cases where uncooked fruit cannot be freely eaten, many kinds may be cooked and prove

valuable. Never eat unripe fruit, or that which is beginning to decay. Fruits should be wiped

rinsed before serving.

VEGETABLE ACIDS, AND WHERE FOUND

The principal vegetable acids are:

I. Acetic (HC2H3O2), found in wine and vinegar.

II. Tartaric (H2C4H4O6), found in grapes, pineapples, and tamarinds.

III. Malic, much like tartaric, found in apples, pears, peaches, apricots, gooseberries, and

currants.

IV. Citric (H3C6H5O7), found in lemons, oranges, limes, and citron.

V. Oxalic (H2C2O4), found in rhubarb and sorrel.

Chapter I − FOOD