The Indianapolis times. [volume] (Indianapolis [Ind.]) 1922-1965, 1932-06-25
Dessert Is
Important
in Summer
BY SISTER MARY
NEA Service Writer

The thoughtful housewife usual
ly plans her dessert from three
angles: Nourishment, cost, and
beauty. The summer dessert es-
pecially can be planned to provide
much nourishment for the meal.
The nourishment required in the
dessert is determined by the rest
of the meal. Calculate the calories
and observe the protein contained
in the main part of the menu If
the first course of a luncheon is
a rich cream soup, a dessert made
Of milk and eggs is not suitable.
II the meat course has been a
heavy roast, a light, cooling dessert
should be chosen. But when the
meat course has been light, as often
is the case in hot weather, the
dessert we'll can make up the neces-
sary protein in its milk and eggs.
Sweetness Important Factor
A very sweet dessert often adds
much to the fuel value of a meal,
for sugar is quick energizer or
stimulsnt. In summer the sweet
ness Of desserts should be given
careful attention.
1t should, of course, be sweet
enough to be palatable, but over
sweetening produces just that
much extra heat.
If the meal has been lacking in
bulk and breadStuffs, a rice or
cereal pudding fills the need.
If the meat and vegetables have
been expensive, serve an inexpen-
sive dessert. This does not mean a
commonplace one, but rather one
that is simple, requiring no large
amount of ingredients
Contrast is always essential and
a simple desert should follow an
elaborate main course.
Fruit Ideal Dessert
Fruit is the ideal dessert for sum-
mer on several counts. One of the
criticisms of the food of the aver
age family is that too little fruit
is used in the daily dietary.
The serving of fresh fruit saves
time. an important factor in a busy
mothers day. Waste can be avoid
ed if several varieties are cut up
together. Served in combination,
none need go begging because
there's not enough to go round. !"
Slightly sweetened and chilled,
here's nothing more refreshing than
a fruit cup.
Fruit juices stiffened by the adj
dition of gelatine make excellent
hot weather desserts for almost all
ages and types.
Use without Cream
The person who is dieting to re-
duce, may have this dessert with
out cream, while the one who wants
to gain in weight will find the fruit
stimulating to the appetite, with
the cream adding many calories to
his diet
Rice buildings always are accept
able and can be as inexpensive and
simple as one wishes.
When made with milk and eggs,
they are very nourishing and are
particularly suitable to serve after
a summer vegetable plate dinner.
t- n
CHILLED ORANGE SOUFFLE
Three eggs, lemon, l tablespoon
granulated gelatine, 4 cup OF cold
water, oranges, 4 cup of sugar,
few grains of salt, y cup of whip
ping cream.
Soften gelatine in cold water for
f1ye minutes. Beat yolks of eggs
with sugar and lemon juice and
cook over hot water until thickened.
Stir in softened gelatine and let
stand until cool. Add pulp of
oranges freed from skin and seeds.
whites Of eggs beaten until stiff and
dry and cream whipped until firm.
:, Mix lightly and turn into a mold.
Let stand on ice for two hours or
longer until thoroughly chilled and
firm. Unmold and serve.