COMBINATIONS.
Fruits may be combined with almost any food, except that which is rich in starch, and even that combination may be used occasionally, although it is not the best. I have seen people who were supposed to be incurable get well when their breakfasts were mostly apple sauce and toast. However, sick people should avoid such combining entirely and healthy ones most of the time. Breakfasting on cereals and fruit is a mistake. Those who eat thus may say that they feel no bad results, but time will tell. Nowhere in our manner of feeding does nature demand of a healthy human being that he walk the chalk line. All she asks is that he be reasonable. So if you feel fine and want a shortcake for dinner take it. But the shortcake should be the meal, not the end of one that has already furnished too much food.
Fruit combines well with both milk and cheese. The impression to the contrary that has been gained from both medical and lay writers is due to false deductions based on premises not founded on facts. Milk and fruit, and nothing else, make very good meals in summer.
Fruit salads: A great variety of these salads can be made. Take two or three of the juicy fruits, slice and mix. Dress with a little sugar, or salt and olive oil, or simply olive oil, or no dressing. Some like a dressing of sour cream or of cottage cheese rather well thinned out. Raisins and other sweet fruits may also be used. Ripe banana may be one of the ingredients.
Such a salad may be eaten with a flesh or nut meal, or it may be used as a meal by itself. Fruit and cottage cheese make a meal that is both delicious and nourishing. A fruit salad strewed with nuts does the same.
Strawberries and sliced tomatoes dressed with cottage cheese make a good meal.
Lettuce, celery and tomatoes may be used in fruit salads.
A few fruit salads to serve as examples are: Apples, grapes and lettuce; peaches, strawberries and celery; bananas, pineapples and nuts; strawberries, tomatoes and lettuce. Combine to suit taste and dress likewise, but avoid large quantities of cream and sugar, not only on your salads, but on all fruits. No acid should be necessary, but if it is desired, use lemon juice or incorporate oranges as a part of the salad.