X FRUIT RECIPES 



foreign and domestic niarkets so generally used as mild 

 tonics as well as stimulants, would not be countenanced or 

 would be rated at their real standing and money value 

 from strict analysis. Fruits have medicinal or tonic value 

 which in cordi^s "go to exactly the right spot"; the old 

 fruit brandies were used for flavouring, and were far supe- 

 rior to the average, adulterated or cheap, weak stuffs we 

 have to buy to-day and which as a matter of course in- 

 clude alcohol. 



As authorities I have consulted Haig's " Diet and Foods" ; 

 Burnett's "Foods and Dietaries"; Holbrooks's "Food 

 and Work" ; Williams's "Chemistry of Cookery" ; Fownes's 

 "Manual of Chemistry"; Remington's "Practice of Phar- 

 macy"; the Dispensatory of the U. S. (Wood and Bache), 

 the encyclopedias, American, Britannica. and Chambers's; 

 Gray's Botany; Helen Harcourt's "Florida Fruits and 

 How to Raise Them"; Country Life in America, Table 

 Talk, Whai to Eat, Harper's Bazar, The Delineator, the 

 New England and all other of the leading periodicals per- 

 taining to the table and to health, and dozens of "cook 

 books." Most of my recipes, however, are original or long 

 since adopted and adapted by family habit or traditions of 

 cooking of friends—scotch, English, German, and Amer- 

 ican (to whom I am much indebted), but endless consul- 

 tation and comparison for years has resulted in agreeing 

 with Solomon that, with national or individual exceptions, 

 change of name, or proportion of ingredient, "there is no 

 new thing under the sun." 



I wish also to express ray thanks to Dr. Wiley, chief 

 chemist of the Agricultural Department, and to William 

 A. Taylor, H. E. Van Deman, G. B. Brackett, H. Harold 

 Hume, P. H. Rolfs, H. J. Webber. W. T. Swingle, R. B. 

 Handy. W. H. Evans, M. E. Jaffa, W. O. Atwater, Fred 

 V, Colville, and Deborah G. Passmore of this greatest of the 



