sometimes cut up, and
sprinkled with sugar and other substances.

RECEIPT 7.--A tolerably pleasant sauce can be made by stewing or baking
the quince, and adding sugar or molasses, but it is not very wholesome.

SECTION B.--_The smaller fruits. The Strawberry, Cherry, Raspberry,
Currant, Whortleberry, Mulberry, Blackberry, Bilberry, etc._

None of these, so far as I know, are improved by cookery. It is common
to stew green currants, to make jams, preserves, sauces, etc., but this
is all wrong. The great Creator has, in this instance, at least, done
his own work, without leaving any thing for man to do.

There is one general law in regard to fruits, and especially these
smaller fruits. Those which melt and dissolve most easily in the mouth,
and leave no residuum, are the most healthy; while those which do not
easily dissolve--which contain large seeds, tough or stringy portions,
or hulls, or scales--are in the same degree indigestible.

I have said that fruits were next to bread in point of importance. They
are to be taken, always, as part of our regular meals, and never between
meals. Nor should they be eaten at the end of a meal, but either in the
middle or at the beginning. And finally, they should be taken either at
breakfast or dinner. According to the old adage, fruit is gold in the
morning, silver at noon, and lead at night.

DIVISION II.--FOREIGN FRUITS.

The more important of these are the banana, pine-apple, and orange, and
fig, raisin, prune, and date. The first three need no cooking, two of
the last four may be cooked. The date is one of the best--the orange one
of the worst, because procured while green, and also because it is
stringy.

RECEIPT 1.--The prune. Few things sit easier on the feeble or delicate
stomach than the stewed prune. It should be stewed slowly, in very
little water.

RECEIPT 2.--The good raisin is almost as much improved by stewing as the
prune.

I do not know that the fig has ever yet been subjected to the processes
of modern cookery. It is, however, with bread, a good article of food.

Fruits, in their juices, may be regarded as the milk of adults and old
people, but are less useful to young children and to the _very_ old. But
to be useful they must be perfectly ripe, and eaten in their season.
Thus used, they prevent a world of summer diseases--used improperly,
they invite disease, and do much other mischief.

In general, fruits and milk do not go very well together.