Fruit Recipes e-bog

Whilst the greatest effort has been made to ensure the quality of this text, due to the historical nature of this content, in some rare cases there may be minor issues with legibility. Acid fruits are not always to be recommended in com bination with starchy foods, and too much add may be used, but all people are not constituted alike: uncooked fruits may or may not agree with one (though in general fruits are best and more direct in effect uncooked and, whether fresh or cooked, should be 'eaten with less sugar than is the usual habit) and special. Fruits or combinations may be found undesirable. Some human beings need food oftener than others or in greater quantity. Some need to be reduced in flesh or the reverse. No hard and fast rules can be laid down; each one should realise the value of fruits as a whole and of fruits individually and should as thoroughly know his own needs. Facts concerning the values of fruits have been widely scattered, hidden behind masses of figures or buried in scientific works. Figures and scientific terms are nec essary in their places, but those included here are only as matters of reference. To be vitally interested is the first requisite for learning more and more. Everyone has not the gift for remembering figures and names, and to be so burdened is often to stop one at the outset or detract seriously from interest.