Doubtless, the Lord could have made a better berry than the straw-berry; but doubtless he never did.

- Izaak Walton.

THE old saying, "an apple a day keeps the doctor away," had a better foundation than the people who originated its triteness realized, for only by very recent experimentation has it been found what an important place fruit has in the diet, not only for bulk or roughage, but for the mineral substances and vitamins so essential to health. The juices of lemons, oranges and grape fruit are particularly rich sources of vitamins.

So from those who advocate a diet of cereals, fruits, and nuts to those who enjoy three "square" meals a day, people are coming more and more to realize the importance of fruit in the daily meal. In general it may be said that fruits are wholesome, palatable, and attractive additions to the menu. Fresh fruits, of course, are largely composed of water; but dried fruits and many preserves are much more concentrated, comparing favorably with cereals and dried vegetable foods. Fruits contain carbohydrates, considerable mineral matter and acid, and when eaten raw do much to stimulate a sluggish digestion.

Several methods of preparing fruit for the table will be discussed in this chapter and others will be found in the chapters on "Appetizers," "Puddings and Desserts," "Salads," and "Canning and Preserving."

Baked Apples

Wash and core and if desired pare the apples. Place them in a shallow baking dish and fill the cavities with sugar, sugar and spice, sugar and seeded raisins, or sugar and chopped nuts. Sprinkle sugar and cinnamon over the apples; cover the bottom of the pan with water and bake about thirty minutes or until tender. Serve with cream or with lemon sauce.

Apple Sauce

See chapter on "Sauces."

Fried Apples

Cut slices a half inch thick across the apple, removing neither skin nor core; or cut the apples in quarters, removing both skin and core. Saute them in butter or drippings until tender; serve with crisp bacon.

Stewed Peaches

Pare and quarter the peaches, discarding the stones. Bring to the boiling point one cup of sugar and one cup of water; cook four minutes; add the peaches and cook until tender.

Pears, plums and apricots may be cooked in the same way, though the plums may require more sugar.

Baked Peaches

Plunge the peaches into boiling water to loosen the skins. Remove the skins; cut the peaches in half, discarding the stones, and lay them, cut side up, in a shallow baking dish. Fill the cavities with butter and sugar, a few drops of lemon juice and a sprinkling of cinnamon or nutmeg. Bake twenty minutes and serve on buttered toast or crackers.

Baked Pears

Wash the pears, and unless they are small quarter and core them. Place them in a deep pudding dish, well sprinkled with sugar. Add water sufficient to keep them from burning; cover and bake for two or three hours in a slow oven. If desired, a piece of stick cinnamon may be put in the pan with the pears; this will improve the flavor.