| Show DESSERT NEEDS STUDY IMPORTANT AT EITHER i hormal ORMAL OR FAMILY DINNER must of necessity de be attractive in appearance to be thoroughly enjoyed and its food value la in aleo also to de do considered it Is considered bad taste ulion han dining to ellow show the least concern in regard to tho the courses fol loIng follow following ing the tile ono one being served yet ft a few people show courage enough sometimes to aek ask what tho the dessert may bo be one college girl used to aek ask tho the maid to toll tell her whenever ho never minco plo pie was to bo be served this girl linder understood stood tho the food value of that place of minco plo pie and sho she kiwi if it bho she wished to partake of it sho she roust must curtail the courses priced ing an ordinary piece of minco pie Is 18 equal in food value to a of 01 roast beef a medium sized potato and a alico of bread with a liberal amount of buttor butter thoro there aro are two to extremes Des desserts fa far r too heby v unless their roal real food value rlue ie in kaohn and he the rcpt of the meal Is planned accordingly and ties desserts too light to satisfy tho the hunger unless a lerit supply of other things be eaten what place then have desserts in the diet do they serve a purpose or are they simply waste efforts perhaps thoro there Is no port portion lon ot t the meal which requires more timo time more thought in pl aaning and more care in preparation than the dessert an ideal dessert must bo be well uell flavored and in appearance if it it Is to bo be above criticism the appetite Is to some extent u ap and hence appearance and flavor aro are means of tickling the palate A alco of meat may be practically ruined in cooking and yet bo bu eaten with disappointment perhaps but a poorly prepared dessert will be loft left un touched A dessort dessert falling failing in its es quality its appeal to tho the ap petite can bo be considered a waste of effort always tho the one essential which makes a dessert a product well worth the time care thought and actual cost or makes it t simply a waste effort from every standpoint Is tho the knowl edge of its true t ue food value then making it serve iff purpose in that respect A housekeeper should have a little t able of des dessens sers carefully classified for constant le ie ference or written out ont in tabular form arranging her stock of successful desserts into three classes perhaps pr haps as heavy medium and light then she should consider whether the dinner she Is planning Is high in food value or low and supply tho the kind of dessert that will make a well balanced meal the following table will illustrate such a classification heavy desserts pies ples cakes and cookies suet puddings rich short cakes rich ico lee cream preserves medium desserts Cus custards and sout flues rico rice cornstarch sago tapioca pudding light dessert desserts speedy and stewed fruits plain gelatine ge latino jelly junkets |
