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Excerpt from Fruit Recipes: A Manual of the Food Value of Fruits and Nine Hundred Different Ways of Using Them Daniel had good reason for his famous and witty after-dinner speech when he remarked to the lions, "After you, gentlemen, after you!" On the same principle prefaces are often postponed. But I hope that you will read this one before dining, that you may understand why such an anomaly as both a discussion of the food values of fruits and formulas for the practical preparation of fruit dishes should be offered men as well as women. Whatever mental attitude one may hold in relation to foods, whether one makes meat the chief article of diet or excludes it, or follows a middle course, one uses fruit as one does water: possibly as a luxury, possibly only because other people use it, but always to some degree (unless one be an Esquimau beyond even the reach of courageous Arctic berries), and always, just as surely, in lesser degree and with less appreciation of its real value than one should use it. Difference of age, of climate, of occupation, or constitution make variation of kind and quantity of foods a necessity, but, generally speaking - leaving out discussion of the three types of necessary food elements: protein, or nitrogen, the carbohydrates (including sugar and starches), and fat - all this aside, it is agreed that human beings as a class need more of the potash salts than they ordinarily realise or take into their systems. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
