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Berries occupy a very important place in the natural bill-of-fare.

They serve certain purposes in the menu, and contain certain elements of nourishment that can be secured from no other source.

By the wise provision of nature berries are most prolific during the spring and summer, which is the time of the year their remedial, preventative and curative qualities are most needed.

All berries should be eaten very ripe and as fresh as they can possibly be secured and the nearer they can be taken in their natural state the better.

If, however, they should be slightly wilted or appear inferior they make a very beautiful and appetizing dish when crushed and served with the stiffly beaten white of egg and a little cream.

Select very ripe berries of any kind, cleanse thoroughly and serve with grated nuts instead of cream and sugar. This combination is very delicious and nourishing.

The oil of the nut has a tendency to neutralize the acid while the acid of the berry aids in the emulsion and digestion of the nut.

From: Meatless Menus and Recipes By Eugene Christian and Mollie Christian

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