Hot And Cold Desserts -Frozen Desserts, Soft Custards, Baked Custards, Whips And Souffles, Junket, Cornstarch Puddings Or Blanc Mange, Rice, Tapioca, Cracker And Bread Puddings, Sauces.

Properly prepared, the dessert may constitute a very large part of the nutriment represented in a meal. Dishes containing eggs, milk, cream, starches, etc., in large proportion are necessarily of high nutritive value, and become a useful means of administering these foods to patients who do not care for the flavor of plain milk, raw eggs, cereals, etc., or who are likely to become tired of them. For invalids, combinations of foods should always be simple, because the more complex the mixture of protein, fat and carbohydrate, the longer and more complicated is the process of digestion. Hence junket, which is simply flavored, coagulated milk, is one of the most digestible of desserts. As a rule, less sugar is relished in sickness than in health; an excess is apt to cause nausea.

Dainty service is most important. Baked custards and junkets are usually best served in the original individual molds to avoid danger of breaking, or in case of junket, of becoming watery. Sauces should never be poured over puddings till the moment of serving. Care must be taken to see that cold desserts are thoroughly chilled; a lukewarm custard is frequently nauseating and always unappetizing.