VARIOUS DISHES 473 



cause of dyspepsia. When the eating of fruit does harm, it is generally becausQ 

 It is eaten at improper times, in improper quantities, or when imperfectly 

 ripened. An eminent physician recently said: " If my patients would eat a 

 couple of oranges every morning before breakfast, from February to June, my 

 practice would be gone." It is a simple thing to do, but it would be magical 

 in its alterative action upon the system. And to derive the greatest benefit. 

 horn the use of our common fruits, let only sufficient sugar, cream, season- 

 ing, etc., be used to give a relish, that the pure fruit acids may have their 

 cooling and correcting — alterative— influence upon the system. 



Fruit 'Cooking, Suitable Vessels for.— In cooking any acid fruit 

 (and most of them are of an acid nature), tin, brass, or porcelain vessels are the 

 best; never cook them in glazed earthen, on account of the lead in the glazing, 

 nor in copper without especial care to brighten it with brick-dust and flannel, 

 and to pour out as soon as done. 



Fruit as a Medicine. — Apples, peaches and strawberries, perfectly 

 ripe and juicy, are not only some of our most delicate fruits; but they are a 

 pleasant and alterative medicine (eaten in moderation, as suggested by the phy* 

 sician in speaking of oranges). These fruits, perfectly ripe, digest in \% to 3 

 hours, while boiled cabbage requires 4 to 5 hours. Baked apples and baked 

 peaches (which see) make as healthful a dessert as can be placed upon the 

 table. These, and strawberries uncooked, eaten frequently at breakfjist, with 

 GraJiam bread and nice butter, without meat, will have the effect of removing 

 constipation, correcting acidities, cooling and removing fever tendencies very 

 effectually. This can be done with apples nearly all the year round ; and with 

 children, especially, would save many a doctor s bill, as well as meet their 

 craving desires for something of an acid nature, without being obliged to give 

 them food requiring much longer time for digestion. "We will first give a 

 receipt for baking peaches, which originated with myself, and carried into 

 ^jffect many times by my dear wife, since passed to her reward in the spirit 

 world 



Peaches, To Bake for the Table, and for Canning, a Very- 

 Choice Diah — Equally Applicable to Apples. — Wash fully ripe 

 peaches, carefully rubbing off the furze, with a suitable cloth, from the skin, 

 which is needed to hold this lucious fruit together; cut out a little of the skin 

 from the blossom end, to allow sugar to penetrate and the juices to escape; then 

 place a baking tin full of them, stem-end down, pour upon them water to fill 

 half or two-thirds up, and scatter on sugar, according to their tartness, 

 to make them palatable. Place in a moderate oven till entirely tender Serve 

 hot; but if any are left over they are nice cold. The same plan is equally 

 applicable to apples 



Remarks. — My wife, at one time, having some apples baked in the above 

 manner, and there being also a large quantity of peaches that season, and som*. 

 upon the table at that time, the thought struck me like a flash, to ask her if she 

 ever thought of or saw peaches baked I never had, nor had she. Then I 

 asked her to try some for the next meal, I think, which she did, with the most 



