no FRUIT RECIPES 



(As food for stock-grape seeds are considered as good 

 as oats in some portions of Europe, and, dried and ground, 

 are used by peasants as a substitute for coffee) . 



Raisins are the dried form of grape as prunes are of 

 certain plums, and, like prunes, dates, and dried figs, etc., 

 contain concentrated food value. They have more pro- 

 tein, fat, carbohydrates, and ash than prunes and more fat 

 and ash than dates, figs, or dried apricots, ranking in fuel 

 value close to them. (See W. O. Atwater's and M. E. 

 Jaffa's tables of food values appended.) Raisins are an 

 excellent diet combined with other foods, furnishing suffi- 

 cient sugar of themselves to sweeten most dishes, but they 

 should be either cooked till the skins are thoroughly tender 

 or, if eaten uncooked, the skins should be eschewed as well 

 as the seeds, as neither one can be recommended as readily 

 digestible. 



The commercial name of the PassulcB minores — the 

 smaller, dried, reddish or bluish, sweet, thin-skinned 

 "berries" of the grape — is Corinthian raisins or Zante 

 Currants, the first name being directly derived from Cor- 

 inth, near which place they were first raised, and from their 

 resemblance to garden currants (see Currants or Berries) ; 

 though some authorities claim the naming of currants 

 from these grapes, reversely. The "currants" of 

 commerce are dried in the sun and packed when 

 their food value is positive and concentrated, similar 

 to that of raisins. If eaten with regularity it is 

 claimed they are blood purifiers as well as nourishment. 

 Those who suffer from uric acid troubles are sometimes 

 advised to eat certain quantities (up to eight ounces) daily. 

 They may be served alone, scalded, or as adjuncts to other 

 dishes, but, while the skin is thinner than that of raisins 

 they should be thoroughly masticated and in the case of 

 use for children, previously softened or chopped. 



