Desserts

This most pleasing part of our meal comes to us, usually, when hunger is satisfied and the needs of the body have been supplied by that part which has gone before. Thus the digestive powers are overtaxed, the body is burdened by an excess of food, and actual harm is often done, even though the dish might of itself be wholesome. However, desserts are frequently not wholesome and then the food which is imposed upon an already more than satisfied stomach is of such a quality that insult is added to injury.

The so-called best chef is the one who can make a dessert so tempting that it will appeal to the palate of one who is already surfeited with food, and again we are reminded of the frequency with which the question of supplying physiological need is lost sight of in the desire to cater to the sense appeal. When one is truly hungry it is not the dessert that satisfies, but the homelier part of the meal, and the tendency is to wait until the appetite wanes before partaking of that which is often of the most concentrated food value.

The best desserts are light, easily digested, and of a minimum caloric value. They must not be of such concentration that they interfere with the proper food balance. If the first part of the meal is low in calories and it is planned that the dessert supply a large part of the food value, making with the remainder of the food served a proper balance, a more concentrated dessert may be served, e. g. the following:

The Proper Food-Balance Maintained

Note the ample total food units, and the protein - half the daily needs, in spite of the fact that the pie contains only 4 1/2% protein. The low protein of the pie is made up by the high protein content of the other food. While the pie may not be considered the most wholesome of desserts and better to be served only occasionally, yet much of its unhealthfulness is avoided when it is given its rightful place in the meal. The pie and nuts, making a dessert of 550 calories, would undoubtedly be a great imposition upon a digestive tract after the ordinary dinner of three or four courses. This would in reality be serving a second full meal when the digestive organs already have all they can do.

Usually the dessert of 150 food units or less is the best, and many very delightful dishes of this kind can be prepared. (See recipes, Chapter XXII).

A Disadvantage

One great disadvantage in desserts is the large amount of fat and sugar of which they are usually made. If care is not taken this will result in a meal overbalanced as regards its carbohydrate and fat content, at the same time irritating because of its concentrated sweet and overheated fat, and more or less indigestible especially if added to an already overloaded stomach.

How To Combine

Desserts should be made of food substances in proper combination. For instance, combinations of milk and sugar are not the most wholesome and greatly increase a tendency to gastric fermentation. (See recipes, Chapter XXII, for desserts without the milk and sugar combination.) The combination of fruits and vegetables is not considered ideal, and if a fruit dessert is served after a hearty vegetable meal, is should preferably be one in which the cellulose of the fruit has been largely removed.

Candy

The time for candy is at the end of the meal at which time it may be served with the dessert. Taking its proper place as a part of the meal, its food value being reckoned with the daily ration, one great objection to its use is removed. The appetite already satisfied, the tendency to overeat of it is greatly lessened and it does not prove so irritating to the mucous membrane when not taken on an empty stomach. However, candy eaten in excess even at this time often results in marked irritation of the throat and increased catarrhal conditions.

Nuts

Nuts are some times served with the dessert, and much blame is often attached to this most valuable article of food because it so often plays a part in the overeating frequently indulged in during this last most delightful course. The high caloric value of nuts must be kept in mind and they should be eaten accordingly. Nuts served with a simple fruit dessert make a most satisfactory combination in which the food concentration need not be too great. Nuts often cause distress because they are improperly masticated. If thoroughly chewed and eaten moderately, as all concentrated foods should be; if eaten at the proper time and place and considered a food with actual food value instead of something merely to please the palate, this pleasing as well as nourishing food may be eaten by nearly everyone with no unsatisfactory results.

Ice Cream

Ice cream, so often served, should be mentioned, and the same rules apply to this as to all others. It must be eaten with due regard for what has preceded it. Because of its combination of milk and sugar it can not be considered as wholly without objection, but if eaten in moderation and slowly so that large ice cold masses are not thrown upon the stomach at once, thus too quickly lowering the temperature below that at which digestion can be carried on, it need not be condemned. As a dessert it is much to be preferred to the rich puddings and pastries so often served. A good time for ice cream is at lunch when little else is taken. A plain cracker eaten with ice cream makes a more rational combination than the conventional cake. Sometimes an invalid can take ice cream better than anything else. At these times it is usually served by itself and supplies needed nourishment. Melted before it reaches the stomach, it is little more than a liquid and is usually well taken care of.

Cakes

Rich cakes and pastries are better omitted. Simple cakes made preferably without baking powder (see recipe 87) may be served occasionally, but the fewer of these sweets supplied the family table as a usual thing, the better. And when for economy's sake, or lack of time, the dessert is forgotten or omitted, none need feel that the body will suffer because of the omission.

"Many things sweet to taste, prove in digestion sour".

- Shakespeare.