COOKED EITHER

Many fruits are eaten raw, while others are cooked either because they require cooking to make them appetizing or because it is desired not to use them in their raw state. The cooking of fruits has a variety of effects on them, being sometimes advantageous and other times detrimental.

The flavor is always changed by the application of heat, and in some cases the acid that fruit contains becomes stronger. On the other hand, the fibrous material, or cellulose, of fruits is softened by cooking and thus becomes more digestible.

Then, too, the sugar that is usually added to fruits in their cooking increases their food value. Because of these facts, cooked fruits have considerable value and, like raw fruits, should have an important place in the diet. Those fruits which are dried and usually eaten raw, such as figs and dates, supply much nourishment in an easily digestible form.

The medicinal value of fruit has long been considered to be of importance, but this may be almost entirely disregarded, for, with the exception of the fact that most fruits are valuable as a laxative, there is nothing to consider. However, several fruits, such as blackberries and bananas, have an anti- laxative effect, and large quantities of these should for the most part be avoided, especially in the feeding of children.

In general, fruits are divided into two classes, namely, food fruits and flavor fruits. As their names imply, food fruits are valuable as food, whereas flavor fruits are those distinguished by a characteristic flavor. It should be remembered that the flavors, as well as the odors, of fruits, are due chiefly to what is known as their volatile, or ethereal, oils. Fruits in which these oils are very strong are often irritating to certain persons and cause distress of some sort after eating.

In this Section, it is the purpose to acquaint the housewife with the relative value and uses of the various kinds of fruit, to teach her the best methods of preparation, and to supply her with recipes that will encourage her to make greater use of this valuable food in her family's diet.

In this discussion, however, the general classification of fruits is not followed. Instead, the various fruits are arranged alphabetically under the headings Berries, Non-Tropical Fruits, Citrus Fruits, Tropical Fruits, Melons, and Dried Fruits, in order to simplify matters. While it is hardly possible to use fruits too extensively, they must not be allowed to take the place of other more nourishing foods that are required by the body.

Therefore, in order to make proper use of them, their value in the diet should not be overlooked.