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MINERALS IN FRUITS Grapefruit: . . . . . I. Wash grapefruit and cut in halves crosswise. Remove seeds and Calcium Aids In Building Bones , . . . . . . loosen flesh from the membrane by running a sharp curved knife down the Fruits furnishing Calcium: side of each piece. Cut through membranes of the sections around central Rhubarb Lemons . Grapefruit Figs core; cut core at bottom and remove. Chill. Add sugar or honey just l Strawberries ISaspberries Seaclges Pineapple before serving _ 0 e urrants ran erries . . . . rang s 2. Wash grapefruit and cut in half crossw15e. Remove seeds and cut Phosphorous Helps to Build All the Tissues of the Body around each fleshy section with a sharp curved knife, separating the flesh Fruits furnishing Phosphorous: from the membrane. With scissors cut down each membrane from edge Rhubarb Strawberries Raspberries Currants to core; then cut core from fruit shell. Lift out th.e membrane in one piece. Chill. Add sugar or honey just before serv1ng. A red cherry Iron Helps to Build Red Corpuscles in the Blood dropped in the centre adds an attractive bit of colour. Fruits furnishing Iron: Oranges: Dried Apricots Lemon Prunes . Oranges I. Halved Orange. Cut fruit crosswise; remove core; cut each section w Rhubarb Currants Cranberries Raisins . b t b d l l l l f 1 ith 1 Strawberries Dates Pineapple Raspberries Tyeen mem rane an comp etey oosen pup rom pee W1 a snarp . knife. Serve two halves on a plate with spoon. Daily Requirement - Eat Fruit at Least Twice a Day. .2. Orange Sections. Pare. orange, removmg peel down to juicy pulp. With a sharp knife cut on either side of each membrane, removing pulp . section by section. Arrange attractively on a plate. 2 When Should We Eat Fruits) 3. Orange Slices. With a sharp knife remove all skin and membrane For Breakfast: down to juicy meat. Cut in thin even slices. Segments and slices also There is no better way to start the day than with fruit or fruit ju/ce. form base for many fruit cups, salads and desserts. Raw, unsweetened fruits are particularly appetizing in the mormng. 4. Orange Juice. This may be prepared by using a lemon squeezer or Cooked fruits may be served alone or with cereal. Serve a baked or coddled fruit extractor.' Serve soon after preparing, as orange juice is apt to lose apple in the centre of a bowl of cereal. Prunes may be put on the top its fresh flavour and some of its vitamin content if allowed to stand. of cereal. Prepared cereals may be served on the halves of peaches or pears or with berries Grapes: . . . . . ' . . Put bunches in colander and pour over cold water, drain, chill if possible, For Dinner: and arrange on serving dish. Imperfect grapes, as well as those over-ripe A .fruit cup served as an appetizer or as a dessert is an ideal dish for or under-ripe, should be removed. any dinner. Fruit may be served with the meat in the form of jelly or Berries.. isauctii as J, salad, either with the meat or m a salad course, or as a f,1ee"li11.1,; Remove stem. Wash, drain, serve with sugar and cream. Standing In 0 er Fserts., e.g. apple du.mp.ling, prune, peach or strawberry w 1p, in sugar causes the berries to shrink, toughen and become watery. souffles or bavarian creams, fruit pies, stewed figs, etc. F S Strawberries: “Flipper: . . . . it Large, perfect berries may be served on the stem. Wash carefully in . ruit salads are attractive and offer YI P.sy way o.f including frulcsl cool water to remove all sand. Drain and arrange in attractive pile on a m the supper menu. Fruits may be combined. in salads in many ways an small plate for each person. A small mound of powdered sugar may be served as a dessert for supper, .or as l mam dish._ All fruits, Whether ' placed on the side of the plate. Served in this way, they may be the cooked, fresh or canned, and fruit puddings made with milk and eggs or appetizer at the beginning of a meal, or the dessert at the end, or they may gelatine, are splendid for supper desserts. be the light refreshments served in the afternoon or evening. If straw: berries are to be served without the stem, the berries should always be washed before they are stemmed. " Remember . . Sweet Cherries: Fruits For Every Day Wash and chill. Serve as breakfast fruit or with cold desserts or in and salads. Fruits in Every Way. . Peaches: . . , Serve with prepared cereals and in cornstarch and custard puddings H . [ ow Should We Serve Fruits? HINTS FOR COOKING FRUITS carCéhlolose fruit- that is sTn.d,.neither under-ripe nor over-ripe. Wash Stewed: . . . Th: J, y in clean water_and drain on a clean cloth in a sieve or colander. Put prepared fruit in a saucepan with enough water to keep it from (rl/ii/ill 2:13;??? If C9193“; frlllltS, such as apples and pears, is improved b3d’ burning. Cover closely and boil gently until tender, stirring occasionally IS mg Wit a c can cloth. Fruits that are ghoul Add su ar and let boil a minute longer. . be served on a small plate with a fruit knife. to be peeled g 3 2