Fruits are the most simple and easily digested of all foods; they contain a great deal of water, and are therefore very useful as food in fever cases. They also contain acids that are antiseptic in nature. The raw fruit, if thoroughly ripe and perfectly sound, can be eaten with relish and without injury by most invalids.

Baked Sweet Apples

Select good sweet apples (the Talman Sweets are the best sweet winter apples), wash thoroughly, remove the blow from the end, but let the stem remain, place on granite pie-tins, pour over them 2 or 3 tablespoonfuls of water, and bake in a moderate oven until very soft clear through. It will take one and one-half or two hours according to the size of the apple. Serve hot or cold.

Baked Sour Apples

Take good tart apples, but not those that are too acid; wash well, pull off the stem, and remove the core from the blow end by means of a sharp knife or new clothes-pin, then place them stem end down on a granite pie-tin, and bake until soft but not mushy. Have ready the white of an egg beaten to a stiff froth, and flavor with sugar and vanilla. Fill up the cavities in the apple with the frosting, and place the half of a walnut kernel on top. Place in the oven to brown lightly.

Baked Pears

Select good, ripe pears, wash well, but do not pare, and with a sharp knife remove the core from the blow end; place in a granite pie-tin with a very little water, and bake in a moderate oven for two hours or until they are very soft clear through. If they are quite ripe, it will not take so long. When done, set them up on the stem end, and fill the holes with the white of an egg beaten to a stiff froth, sweetened with sugar and flavored with vanilla; then place a blanched and roasted almond upon the top of the frosting, return to the oven and let brown a trifle. Serve at once, or serve cold.

Stewed Prunes

Get good, sweet, California prunes, look over, wash, and soak in cool water overnight. In the morning, put into a granite stew-pan with enough cool water to cover them. Set them on the back part of the stove where they will cook gently for three or four hours, or until they are perfectly tender. They are very good without sugar, but a little may be added if desired. An excellent food in case of fevers and constipation.

Cranberry And Sago Jelly

Take 1 pint of cranberries; wash, and put into a granite stew-pan, or cook in something which the acid of the berry will not affect, and cause the fruit to taste; cover with cold water, and cook until the skins burst. Mash with a spoon, pour into a jelly-bag, and squeeze out the juice. To each pint of the juice add 2/3 cup of sugar and 1/4 cup of sago; put on the stove, and let cook until the sago is transparent, then pour into cups to mold, and serve cold.

Tapioca Jelly

Take 2 tablespoonfuls of tapioca, 1 pint of water, and boil very slowly for one hour, or until it becomes like jelly and transparent; add sugar to suit the taste, and 2 table-spoonfuls of any fruit juice desired. Can be eaten hot, or molded and served cold.