Those who overeat of
starch or partake of much alcohol cultivate irritable stomachs, which
object to the bracing fruit juices.
For the sake of a change fruits may be cooked. The more plainly they are
cooked the better. Always use sugar in moderation, no matter whether the
fruit is to be stewed or baked.
To stew fruit, clean and if necessary peel. Stew in sufficient water
until tender. When almost done add what sugar is needed. When stewed
thus less sugar is required than if the sweetening is done at the start.
Stewed fruit can be sweetened by adding raisins, figs or dates. This is
relished by many. Figs and dates stewed by themselves are too sweet for
many tastes. This can be remedied by making a sauce of figs or dates
with tart apples or any other acid fruit that appeals in such
combinations.
_Baked apple_: Place whole apples in large, deep pan; add about
one-third cup of water and one and one-half teaspoonfuls sugar to each
apple. Put into oven and bake until skins burst and the apples are well
done. Serve with all the juice.
_Boiled apple_: Place whole apples in a stewing pan; add two
teaspoonfuls sugar and one cup or more of water to each apple; use less
sugar if desired.
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