6. Attention should be paid to the composition and food value of
desserts in order that the meals in which they are served may be
properly balanced. For instance, when a housewife understands the value
of the ingredients used in the preparation of a dessert, she will be
able to determine the kind of dessert necessary to supply what is
lacking in the meal. Of course, if she first decides on a particular
dessert that she wants to serve, it will be necessary for her to plan
the other dishes accordingly. This, however, is not the logical way in
which to plan meals. It is much more reasonable to have the dessert
supply anything that the meal may lack in the way of food constituents.
In considering the food value of desserts, it should be remembered that
they are just as valuable as the ingredients they contain. The
ingredients in which this class of foods is highest are carbohydrate in
the form of starch or sugar or both, protein, especially when eggs in
any quantity are used, and fat.
7. CARBOHYDRATE IN DESSERTS.--As a rule, the carbohydrate in desserts is
obtained from two sources. It is furnished by the sugar, honey, or other
sweetening that is added to the mixture, or it is in the form of starch
added to thicken, as in the case of corn starch, or material actually
used as the basis of the dessert itself, such as rice, tapioca, bread,
etc. These ingredients are, of course, easily digested if they are
properly cooked. On the whole, desserts can therefore be regarded as
high-carbohydrate foods.
8. PROTEIN IN DESSERTS.--Protein is usually supplied in desserts by
means of eggs and milk. Custard made almost exclusively of these two
foods is sufficiently high in protein to be taken into account in the
planning of the main dish for the meal. Because of the presence of this
food substance in many desserts, proper cooking is a matter to which
attention must be given, for it makes for digestibility as well as
consistency. Cream added to desserts also supplies a little protein. If
wheat flour is used, it adds a small amount of protein in the form of
gluten. Most of the starchy preparations, such as tapioca, rice, corn
starch, etc., however, are almost entirely devoid of protein material.
Gelatine desserts are sometimes thought to be high-protein foods, but,
as is explained elsewhere, gelatine is not regarded as true protein. If
such desserts are to contain protein, it must come from some
other source.
9. FAT IN DESSERTS.--Fat is usually added to desserts in the form of
cream. Sometimes, a little butter is used in the making of a dessert,
but for the most part the chief source of fat in desserts is the plain
or whipped cream that is added to them or served with them.