bases, assisting in the
neutralization of the acids formed in the body as a result of the
breaking down of the proteins.

~Fruits.~--Fruits have practically the same value from a dietetic
standpoint as vegetables, and the same care must be given to their
selection. Some fresh fruit should be given to children every day to
safeguard them against scurvy. And adults should have fresh fruit
several times a week, the remainder of the time dried fruits may be
used. Canned fruits while good are not so valuable as fresh fruits
and are more expensive than the dried fruit.

The ~fruits and vegetables~ will here be considered. Some of the
fruits and vegetables contain high percentages of sugar, aside from
the mineral salts, for which they are especially valuable. This class
includes the sugar cane, sugar beet, raisins, dates, figs, etc., while
others such as the potato, taro, banana, etc., furnish an appreciable
amount of starch. All of the vegetables and fruits are rich in mineral
salts, which are as important to the work of the body as the proteins,
carbohydrates, and fats. Hence it is essential to add the foods
containing these mineral salts to the daily dietary both in health and
in disease.

Both fruits and vegetables should be free from blemishes. Those to be
served raw, such as lettuce and other salad vegetables, must be
purchased from reliable markets. Unscrupulous vendors have been known
to sprinkle old wilted vegetables, to restore their freshness, with
water from stagnant pools teeming with typhoid bacteria, thereby
spreading infection broadcast. Vegetables which require cooking before
they are eaten are, for this reason, safer.

~Canned foods~ should be avoided in the diet of the invalid whenever
it is possible; but, when it is not, care should be observed that no
can is used in which there is the least sign of fermentation. Beans
and peas are sometimes artificially colored, but this custom is not so
prevalent now as it used to be.

PEAS

_121 calories_

1/2 cup fresh peas
1 pt. boiling water
1 tsp. butter
1/4 tsp. salt

Add salt and peas to boiling water; allow to cook from 30 to 60
minutes, or until they are perfectly tender, drain and add butter and
additional salt if necessary, or 1 tablespoonful of cream sauce. In
gastro-intestinal disorders and with young children, it is best to
press peas through sieve or remove the indigestible parts.

STRING BEANS

_94 calories_

1 cupful of st