Home › Cooking Hints and Recipes › Desserts

Desserts

It is important for the menu maker to have a number of such desserts that will enable her to maintain a proper balance in meals. For summer, there are a great variety of sherbets, mousses, frappés, bisques, ices and ice creams to choose from, with an abundance of fruits and melons. There may be added occasionally in the menu a light, crisp strawberry, raspberry or peach shortcake, or a blueberry pudding with cream or lemon sauce. These should be served for lunch without additional food unless one desires a simple vegetable salad. On very hot days, when hunger is lacking, eat watermelon and nothing else for lunch, or even for dinner. In the winter there are many different custards, soufflés, crustless pumpkin and lemon pies, apple and tapioca puddings, baked apples and dried fruits.