The Mena weekly star., 1921-06-09
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By Jessie wetzeI Knott

Bv Jessie Wetzel Knott
 fBv International News service)
 It is well to have desserts even if 1t is necessary to keep down your food costs. For they add to the meal cer- tain necessary elements which the sys- tenn craves. besides making pleas ant finish to it.
 And also. where there are children clearing away the dishes of the form- CT course and serving a dessert on pretty plate-even tho it is the slin, plest imaginable-helps the cniio form the gracious manners of We'll bred individuals.
 Vary With Meals.
 Generally speaking desserts snouia be light. altho they must vary With the character of the meal at wnicn they are served.
 Tn the average household there are b,t two courses, the main or meat course and the dessert. If the man part of the meal is meatless or rather light, the sustenance needed may pc gained by eating desert which nas eggs and milk as the foundation.
 A Plea for Pie.
 We hear much about the deleterlous effects of pie, but l have always been rank disbeliever. How fiaky pie ernst. holding up a custard or some well cooked fruit, can be harmful, 1t IS very hard for me to understand, es- pecially as my grandmother, who, at 94, manages the affairs of her house and her farm, considers pie an at- tractive addition to breakfast, and in nv own home. altho we have gotten away from the breakfast habits of our pioneer ancestors, pie is favorite dessert. served two or more times a week. In both cases any form of indi- gestion is practically nonexistent-
 The Steamed Pudding.
 Steamed suet puddings are heavier and a little too large a portion can give one a sense of uncomfortable dullness. Still, on a cold day, small niece with a good hard sauce IS one of the most satisfying desserts. With the coming of summer they should be dispensed with; our appetite as well as our common sense tell up this.
 A little whipped cream makes tempting dessert to any canned or fresh fruit Whipped cream is not as expensive as it sounds, as little goes a long ways, and it is one of the best of foods. Fruit whips are made by mashing any fruit uncooked If 1t IS soft enough, and cooked if hard like apples-and if desired, beating in the beaten white of an egg. Served Tn tall stemmed glasses with a bit of whipped cream or a bit of jelly, 1t is as at tractive and delicious as it is inexpen- sive.
 Rice Puddings.
 Boiled rice is the basis of many at tractive and healthful desserts. Nodded plain or mixed with cream and the stiffly beaten white of an egg and nodded, topped with shredded fruit, and little fruit syrup poured over the whole, it is palatable and slightly. Do not use too. much rice. Rice pudding with raisins has too long been a popular dessert to need any more than mention here.
 Short biscuit dough, baked, split buttered and filled with fruit makes the individual shortcake. For me this makes the best of all strawberry shortcakes. The sweet egg cakes so often detract too much from the frag- rance and flavor of the berry.
 For growing children bread and cereal buildings, custards and blanc manages are the most desirable forms of dessert. as they combine high food value with ease of digestion.