BULLETIN 442

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COOPERATIVE EXTENSION SERVICE • THE OHIO ST A TE UNIVERSITY Desserts, like clothing and furnishings, should be well de­ signed. The homemaker who carefully designs the dessert served to her family and friends, will consider the persons being served, the occasion, the other foods in the nieal and in that day, and her role in preparing and serving the dessert. She could begin with a look at food habits - dessert habits in particular. The follow­ ing questions rnay be helpful: Does my family expect meals to always include dessert? What are my family's favorite desserts? How and when do I decide what will be served for dessert? How much time on the average do I spend preparing dessert? Is overweight a problem for other family members? For myself? If family members are of normal weight now, with increasing age do I anticipate a weight problem? If family members are in the senior citizen age group is there need to change traditional dessert foods so they are easier to prepare? Do special dietary recommendations for some family members require a change in dessert habits? Do desserts served in summer and winter differ? Have I compared the cost of commercially prepared desserts with those I make at home? Do family members make wise dessert choices when eating away from home? Can I prepare desserts from packaged foods without apologizing? Do I reward my children with desserts? Do I prepare desserts for which I receive much per­ sonal recognition? Do social groups to which I belong serve desserts for refreshments? If so, are these desserts usually rich in sugar and fat- thus high in calories? Does my child or teenager eat dessert foods for snacks? When I am the hostess for my social groups, what types of desserts do I serve? Do social groups serving dessert publicize meetings as dessert meetings so dessert is not eaten at home before hand? Does my recipe file include recipes for simple, low calorie desserts ? For quick desserts?

2 Desserts, Food and You Dessert, probably more than any other part of a meal, is based upon its ability to please. For a special occasion, the dessert may be chosen to cre­ ate an atmosphere to make the social event a suc­ cess. Food obviously can and does play an important social function. Authors of the book Principles of Nutrition point out that psychological needs sometimes are satisfied by serving a specific food or dessert. The warmth and satisfaction given when familiar and favorite foods are served hinge on previous happy experiences. Many well adjusted persons know they can improve a discouraged mood with an attractive meal or dessert. Henry Brosin, author of "The Psy­ chiatric Aspects of Obesity," says many of these persons have discovered that food acts as a seda­ tive for them when they are anxious, downhearted, angry, disappointed or blocked on a project. Whatever the social and psychological functions of the dessert, the food will satisfy in part the body's needs for nourishment, which is its chief function. The homemaker may well concern herself with developing family food habits that enable her to prepare and serve nutritious desserts that meet so­ cial and psychological needs as well as physiological needs of all family members. The Dessert in the Meal Good menus are planned around one dish; other dishes are chosen to complement or to be subordinate to the focal point. In general, the main dish whether it is a roast or a stew is the beginning point. Oc­ casionally the dessert may be the featured part of the meal. Desserts serve to provide the sweet or tart flavor at the end of the meal following less flavorful foods. Remember that the appetite will be somewhat ap­ peased by the time the person is served dessert. The dessert should really "top off'' the meal and be a pleasing climax. A well chosen dessert will offer contrasts to the preceding foods. In a meal consisting of a soup, vegetable, salad,

3 and bread and butter, a substantial dessert such as a piece of pie, or a steamed pudding will be satisfac­ tory. These are good possibilities only if no family members are overweight. On the other hand, follow­ ing a dinner of fried chicken or steak, gravy, po­ tatoes, etc., a piece of double crust apple pie or an apple dumpling is too much. A better choice is a gelatin dessert, a raw, canned or cooked fruit. These illustrate con tr as ts in heavy and light desserts chosen to supplement the foods already served. How well-planned are desserts for church dinners and other community meals which you attend? Contrasts in flavor in the meal are possible when desserts are carefully chosen (e.g. a tart fruit fol­ lowing roast pork). Contrast in temperature of foods served is de­ sirable. Except in very warm weather, a warm des­ sert will be more pleasing than a cold one if the main dish is cold. Contrasts in ease of preparing desserts from time to time may be desirable. The busy homemaker cannot always find time to prepare time-consuming desserts. The frozen or canned fruits or the con­ venience foods may be welcome substitutes for elab­ orate desserts. Desserts that can be prepared in ad­ vance and refrigerated requiring no last minute preparation are also welcome possibilities. Calorie content of desserts contrasts greatly. One example is shown by the comparison of two dif­ ferent types of cakes: Chocolate Cake, fudge icing, 2 inch sector of 10" cake 420 calories Sponge Cake, 2 inch sector of 8" cake 115 calories The charts at the end of this bulletin show the nutritional and caloric content of some other des­ serts. Dessert foods can be chosen to provide im­ portant minerals and vitamins and yet remain low in calories. As a guide to menu plans including desserts, the following pattern for three daily meals is suggested.

Breakfast Lunch or Supper Fruit Ol' fruit juice A protein-rich food (meat, fish, (preferably citrus or high m poultry, eggs, cheese or an al­ Vitamin C) ternate) Cereal and Milk and/ or other A vegetable or fruit or both protein-rich food Bread - Butter Bread - Butter Dessert (if desired) Milk for all Milk for all Other beverage, if desired Dinner A protein-nch food (meat, fish, poultry, eggs, cheei.e or an alternate Two vegetables - potato or other starchy vegetable - a dark green or deep yellow vegetable Bread - Butter Dessert Milk Other beverage, if desired Dessert and the Child. Simple, plain desserts are desirable for children. Nutritionists recommend that children's menus should avoid rich or heavily spiced dessert foods. If the family is having a substantial dessert as custard pie, a cup custard can be baked for the child. Most children soon become fond of dessert. Par­ ents can help their children to develop good dessert habits. According to the family life specialist, John Shultz, of the Ohio State University, one objection to the rich, heavily spiced dessert foods is that such foods quickly satisfy the child's appetite but give him very little of the essential nutrients. Shultz says, "they are sometimes called deprived foods. They make the child feel well fed because they sate the appetite, but the child can still be undernourished." Shultz further says, "It is not a matter of being hypercritical of these foods but a case of keeping these foods from becoming a major part of the child's regular eating pattern. If the questionable foods are not readily available to the children, then they do not develop a 'craving' for them." "Much of the 'craving' or preference for sweet, rich desserts can be built into a child by a simple statement such as - 'If you don't eat your vege­ tables, you can't have your dessert.' When a food is withheld, it becomes more appealing."

5 Studies have shown that children given a free choice of suitable foods will usually select a balanced diet. These children show food preference in un­ predictable ways when they select foods from a va­ riety of foods high in nutritive value." "Never hold back on one food until another is eaten," advises Shultz. "Let your child go on think­ ing his plain foods are just as good as his sweet ones. If he sees the dessert first and asks for it let him have it right away-willingly. This attitude presents no problem if the dessert is a simple, nu­ tritious one." "Snacks between meals generally pose a problem for parents. Studies have shown that making avail­ able desirable snacks and permitting a child to eat them at regular snack hours is less harmful than refusing him. If refused, the child may become irri­ tated, experience a stomach upset, and generally evidence a poor appetite when coming to the table for the meal, or he may be tempted to eat rich foods. Not only is this applicable to a small child but also to teenagers." Well-chosen snacks not only give a sense of well-being but they supplement the day's meals so that total daily food intake fully meets the individual's requirement. Dr. Ruth Leverton in her book Food Becomes You considers children's food habits. Children may be greatly confused about the place of food in our world, she says. Even though it is a basic need like shelter and clothing, food is used in many ways that has nothing to do with our need for it. Sometimes children have to eat things that mother said tasted "good", yet nobody else ate. Other times children are not given things because mother says they taste "bad" and yet the child sees grown-ups have a large­ size serving or even seconds. Soon children learn to use food as a weapon to fight back at the world and at parental authority in particular. Sometimes parents use dessert to discipline chil­ dren, to give an extra special kind of reward or to punish them by withholding it. A child soon learns he can please or displease his parents by eating or not eating depending on what he wants to ac­ complish. Poor food habits often develop because we use food in ways that it is not meant to be used. Dr.

6 Leverton pomts out that basically food is for life and health and security, not for punishment and re­ ward and attention-getting. Desserts as a Refreshment At an increasingly younger age children are making food choices away from home. When they choose desserts for a refreshment, what type do they choose 1 Certainly refreshments or between­ meal snacks need not be in dessert form but they frequently are. Simple desserts such as fresh canned or frozen fruit served at mealtimes are wise choices so that children will automatically rate them as popular foods. When adult groups meet for social events, des­ serts are often the refreshments served. Family TV viewmg may be condncive to dessert eating. As over­ weight becomes more prevalent, each of us may need to re-examme snack and dessert habits. Homemakers who serve on committees for social groups may have an opportunity to plan nutritious desserts that are tasty and tempting. How often have we overheard a comment "I won't dare eat anything tomorrow after this dessert." This is a common remark. As a result of this attitude, foods that provide essential nutrients are excluded from the diet to make way for the rich, high-calorie des­ sert. Do committees for social groups have a re­ sponsibility to the health and well-being of indi­ viduals and families 1 Foods Designed for Dessert Research has shown that diets of Ohio families are likely to be below recommended allowances for vitamins A and C and calcium. Other nutrients may be needed by certain age groups (e.g. diets of teen­ age girls are likely to contain less iron than is rec­ ommended). We need to have an understanding of the foods that contribute these nutrients and to plan for these foods to be mcluded in family meals, either in the dessert or other part of the menu. For example, when you serve pumpkin pie do you consider this a deep yellow vegetable which can make vitamin A

7 c~ C!o/O_/j_ie.-~__l!ll!ooo ___, 7 available? See the listing of foods on page 17. Which are sources of vitamins A and C? On the back cover of this leaflet are listed the four food groups. Note the quantity of milk sug­ gested. This amount of milk can be "easy for the family to take" if milk-containing desserts are served or if a milk beverage is served to accompany dessert. If family members do not drink the recommended amounts of milk, you can increase the nutritive value of milk-containing desserts such as puddings, by adding non-fat dry milk solids. For example, baked custards f orbfied up to one and a half times the usual milk solids are nutritionally superior to those made with skimmed milk. In one study on the ad­ dition of non-fat dry milk to plain cakes, workers found that the cakes were best when five or six times the normal amount of milk solids were used if there was no change in the amount of liquid. Foods rich in fat and sugar are concentrated sources of calories and may contribute to overweight. The form in which a particular food is served for dessert may need to be changed as family nutri­ tional needs change. During early adulthood when physical performance is high, daily intake of 2900 calories has been proposed for a 154-pound man. This allowance decreases to 2600 and 2200 for the same man at ages 35 to 55. The recommended calorie allowance for women whose desirable weight is 128 pounds is 2100 calories at age 25; 1900 at age 35 and this is further reduced to 1600 at age 55. A desired change in dessert form for the age of the family can be illustrated. A 4-inch piece of a 9" apple pie provides approximately 330 calories. As age increases, this dessert, while a favorite, may need to be replaced with a baked apple or perhaps 1/2 cup apple sauce which would provide only about 90 calories.

8 Desserts and Dental Heal th Reasons for poor dental health are many and varied and probably all reasons are not yet known. Many dental authorities believe that foods high in carbohydrates are a major factor in causing tooth decay. Sweets eaten between meals or the sweet des­ sert at the end of the meal are particularly danger­ ous because they stick to the teeth for comparatively long periods of time unless teeth are brushed soon after eating. The American Dental Association ad­ vises that if you must eat a sweet now and then, brush your teeth immediately afterward. These facts may have special significance for the dessert chosen for the packed lunch or meals eaten away from home.

Desserts with Artificial Sweeteners

The Food and Nutrition Board of the National Academy of Sciences, National Research Council, has set forth a policy statement on artificial sweeteners. The following are excerpts from their statement: " ... Regardless of viewpoint, the fact remains that sugar is a source of energy whereas the artificial non-nutritive sweeteners are not. There is no clear justification for the use of artificial sweeteners by the general public as a weight-reducing procedure, even though sweet-tasting foods are recognized as giving a psychological 'lift' to many individuals and even though the substitution of a non-nutritive sweetener for sugar does decrease the calorie content of the foods in question. . . . The primary use of artificial sweeteners is by those who must restrict their intake of sugar, e.g. diabetics. There is no reasonable objection to the inclusion in this group of those who may require low calorie diets and who may benefit from the use of artificially sweetened foods in a regimen having due regard for the over­ all diet." The Board further recommends that com­ mercially prepared foods containing artificial sweet­ eners be clearly labeled.

9 ,· :{.. ~ ..,. Fig. 1 Fig. 2 Dessert Service

Many rules have been written for table service for different occasions. Some families may give undue emphasis to the impor­ tance of a correctly set table while other families may consider this totally unimportant. A correctly set table and efficient table service add to the enjoyment of the dessert. Its use contributes to an atmosphere conducive to children's learning and using approved table manners. Family members gain confidence and satisfaction when entertaining if they know they are serving dessert by ac­ cepted social standards. Dessert may be served from the table or brought from the kitchen. A beverage may or may not be served with the dessert. The sequence for placing dessert is as follows: (a) place flatware (b) place dishes (c) serve food and beverage For a simple family meal, the dessert may be on the table during the entire meal as illustrated in Fig. 1. A small table with a tray near the homemaker's chair provides a place for her to set used plates from the main course which each person at the table passes to her. If dessert is served from the kitchen, flatware is placed first. Forks, if used, and spoons are placed on the right (if they were not laid with the original place setting). A hostess waiting on the table would begin with the lady on the host's right and proceed in a counter-clockwise direction. Another person serving would begin with the hostess. The desserts may be brought from the kitchen to the table two at a time or on a tray to a small table near the dining table. The dessert is placed with the left hand at the left of the lady who was first served the main course of the meal.

10 HOSTESS

Fig. 3 Fig. 4

1. Informal meal service. 2. Individual cover. 3. Host's cover for serving. 4. Small dessert party. 5. Buffet dessert.

Fig. 5 A poured beverage is served in the same order as dessert. If the beverage was served during the meal, cups or glasses may be refilled. An individual cover for dessert is pictured in Fig. 2. Dessert may also be served at the table by the host while the hostess serves the beverage, as shown in Fig. 3. If this form of service is used, plates will be passed in the same order as the main course. The line drawing in Fig. 4 shows placement of beverage service and food for a small dessert party. The hostess pours the beverage and adds accompaniments before handing the cup to the guest. The table settings for dessert parties and buffet meals are similar. A suggested arrangement is illustrated in Fig. 5. Note that the preferred line of direction is right to left. Two serving pieces are provided for the guest's convenience. This form of service is not only simplified for the hostess, but guests who are weight­ conscious may appreciate an opportunity to serve themselves in an inconspicuous manner to a small serving or possibly a beverage only. Table settings for desserts as well as for other meals or special occasions need to be chosen carefully. Not only will the hostess consider her guests, her time and the space available but also the dishes, linens and flatware available.

11 A Vitamin C-Rich Dessert Frozen Fruit Juice Snow (Total Calories Approximate 750)

1 envelope unflavored gelatin 1 % cups very hot water Y2 cup sugar *1 can (6 ounces) frozen ~ teaspoon salt concentrated fruit juice 2 unbeaten egg whites

1. Mix together gelatin, sugar and salt. Add very hot water and stir until gelatin is thoroughly dissolved. Add undiluted frozen concentrate and stir until blended. 2. Chill until mixture is slightly thicker than the consistency of unbeaten egg white. 3. Add unbeaten egg whites and beat with a rotary beater until mixture begins to hold its shape. (To speed' up chilling and beat­ ing time, set mixture over ice and \fater.) 4. Turn into a 6 or 7-cup mold or individual molds, or spoon into dessert dishes. Chill until firm; 5. Unmold (if molded} and serve with **Custard Sauce which utilizes remaining two egg yolks, o:r serve with topping of fruits. An instant pudding mix or commercial sauce could be used also. 8 servings. 94 calories per serving.

*Orange juice, Gr.apefruit juice, Ora:nge and Grapefruit Blend,. Limeade, Grape juice, Lemonade, Pink Lemonade, Lem'N Limeade or Pineapp_t.e frozen concen· trated fruit 3'®e may be used. The choice of juice will determine if it is vitamin.SJ rich.

Dessert Sauce with Milk ** Custard Sauce (Total calories approximately 518)

1 Y2 cups milk 3 tablespoons sugar 1 whole egg Ys teaspoon salt 2 egg yolks 1 teaspoon vanilla

1. Scald milk in top of double boiler. 2. Beat whole egg and egg yolks; stir in sugar and salt. 3. Gradually add small amount of the hot milk, stirring constantly. 4. Return to double boiler and cook over hot, not boiling water until mixture coats the spoon. 5. Remove from heat; cool. 6. Stir in vanilla.

12 Canned or Frozen Fruit Applesa. uce Dessert 1 quart applesauce 2 cup;. fre>.h or frozen >.trawberrie~ 1 Yz cups miniature marshmallows part!~ thawed

1. Combine and serve in fruit dishes. 6 servings.

:Broiled Fruit (Total Calories approximately 1400) 12 peach halves (2 1-lb. cans) 1 6-oz. can frozen orange juice 2 tablespoons red-raspberry preserves concentrate, thawed 1 cup shredded coconut 1. Arrange peach halves in a baking dish; fill each with 1 table­ spoon concentrated juice and V2 teaspoon preserves; sprinkle with coconut. 2. Bake in a hot oven at (425°) for 10 minutes or place under broiler until coconut browns. Serve warm. 6 servings.

Quick Dessert for Company Angel Torte 1·10" angel food cake 1 - 1 lb. 4 oz. can crushed pineapple 1 - 4 oz. package instant vanilla pudding 1 pint heavy cream 1 • 8 oz. can mandarin oranges or 1 cup coconut 1. Cut cake into 3 crosswise layers. 2. Frost with fruited cream made with pineapple, pudding and whipped cream. 3. Garnish with oranges. Serve at once or chill.

Vitamin A-Rich Dessert Pumpkin Pudding Ala. Mode 1 cup canned pumpkin 1,4 teaspoon salt Yz teaspoon cinnamon % teaspoon cloves 1 tablespoon molasses 1!/z cups milk 1 (3 % oz.) pkg. instant vanilla Yz cup heavy cream whipped or dry pudding milk solids or evaporated milk 1 pint nut ice cream 1. Combine pumpkin, salt, spices and molasses. 2. Blend in milk. Add pudding; beat slowly about 1 minute until thick. 3. Fold in whipped cream or milk. 4. Spoon into dessert dishes; chill. To serve, top with nut ice cream. 6 to 8 servings.

13 Help Yourself Dessert Fruit Salad Plate 2 red apples % cup granulated sugar 2 j}ears 1 cup cottage or cream cheese 1 pound grapes 1;.j cup finely chopped nuts % pound prunes Lettuce, watercress, endive or other 6 slices pineapple and JU1ce salad green;, 2 oranges Sweet French Dressing or Orange 2 bananas Juice Concentrate 1. Wash fresh frm ts and chill. 2. Wash prunes. Cover with cold water and cook over low heat in a tightly covered saucepan until tender ( 45 minutes). Add 1 tablespoon sugar. Chill and remove pits. Stuff with ~ cup cot­ tage cheese. 3. Cut bunch of grapes mto small clusters, dip m pineapple juice. Sprinkle granulated sugar over grapes and chill. 4. Form % cup cheese into balls about the size of a large cherry. Roll them in fmely chopped nuts. 5. Cut unpeeled apples into quarters. Core and slice into eighth or twelfths; marmate in pineapple juice. Prepare pears the same way. Peel oranges and heap segments alternately with apple slices. 6. Peel bananas, score on all sides with a fork, and slice diagonally; marinate in pineapple juice. 7. Arrange separate rows of pineapple, pears, stuffed prunes, frosted grapes, banana slices, orange-apple mounds and cheese balls on a large plate or tray with salad greens. 8. Serve with a sweet dressing or undiluted concentrated juice. 10-12 servings.

Freezer Dessert Frosted Lemon Pie

1 I;,! cups crispy rice cereal crumbs 1 tablespoon lemon rind 3 egg~, separated 5 tablespoons lemon juice Yi cup sugar 1 cup heavy cream or evaporated milk 1. Sprinkle half of crumbs over bottom of 10" pie plate. 2. Beat egg whites until peaks begin to form. Add sugar gradually, continue beating until stiff and smooth. Beat in egg yolks until very smooth. Stir in lemon juice and rind. 3. Whip cream or milk until stiff. Fold gently into the egg mixture. 4. Pour into the pie plate. Sprinkle top with remaining crumbs and freeze. 5. Package when frozen. Remove from freezer 30 minutes before serving time.

14 Low Calorie Milk Dessert Lemon Milk Sherbet 1 egg yolk, beaten Da»h »alt V3 cup sugar 1 egg white •;.j teaspoon lemon peel 113 cup water 3 tablespoons lemon juice V3 cup nonfat dry milk 1. Mix egg yolk, sugar, lemon Juice, peel and salt. Combine egg white and water. 2. Sprinkle dry milk over top and beat until stiff. Fold in first mixture. 3. Place in refrigerator tray and freeze until firm. 4 servings. 85 calories per serving. Low Calorie Whipped Topping V3 cup cold water Va cup nonfat dry milk 1 table:,poon lemon juice 2 tablespoons sugar 'l2 teai,poon vanilla extract 1. Place cold water and lemon juice in small bowl. Add dry milk to water and juice gradually, beating slowly. 2. Beat at high speed until stiff. Beat in sugar and fold in vanilla. Makes 2 cups. 6 calories per tablespoon. (This has a different taste and texture than heavy whipped cream.)

Dramatic Party Dessert Flaming Ice Cream :Mold 1 pint strawberry ice cream 5 sugar candle holders 1 pint vanilla ice cream 5 sugar cubes 1 pint green mint ice cream 1 1-ounce bottle lemon extract 1. Remove ice cream from freezer to soften slightly. 2. Fill mold to top with scoops of ice cream alternating flavors. 3. Pack down firmly, cover and freeze. 4. To se:i:ve, run knife around sides of mold to loosen ice cream. Dip bottom of mold quickly into warm water. Invert on chilled serving plates; shake to remove ice cream; return to freezer to firm. 5. Soak sugar cubes thoroughly in lemon extract and place on top of candle holders. 6. Touch lighted match to sugar cubes; serve at once.

Easy Party Dessert Quickie French Tarts 1. Spread baked pastry rounds with soft cream cheese. 2. Pile fruits, fresh, frozen or canned, or fruit pie fillings on cheese. 3. For a glaze for fruits, spread with warmed currant jelly or apri­ cot preserves.

15 Homemade Ice Cream (about 1 gallon) 1 % cup coffee cream 2 cups whole milk 2 cups evaporated milk 2 cups sugar 1 tablespoon unflavored gelatin % cup water Flavor to taste* 1. Soften gelatin in the water. 2. Heat softened gelatin over hot water or at low temperature to dissolve the gelatin. 3. Combine milk, cream and sugar. 4. Stir dissolved gelatin into mixture. 5. Chill thoroughly. Add fruit or flavorings just before freezing. 6. See freezing instructions below. * 2 tablespoons vanilla for vanilla flavor. For fruit flavors, add 1 cup sweetened crushed or sieved fruits. NOTE: This is considered a low fat ice cream. Old Fashioned Frozen Custard 3 Yz pints coffee cream Y2 cup nonfat dry milk solids 2 cups (1 pint) whole milk 1 Y3 cups sugar % cup whole egg (1-2 eggs) 1 tablespoon gelatin ~ cup water Flavor to taste* 1. Soften gelatin in the water. 2. Heat softened gelatin over hot water or low heat to dissolve gelatin. 3. Beat egg. Add 2 tablespoons sugar; Beat again. 4. In saucepan, combine egg-sugar mixture with: 2/a cup whole milk 3 tablespoons cream Dissolved gelatin 5. Cook this mixture slowly (without boiling) over water until it will form a thick coating on a metal spoon. Stir frequently. 6. Remove from heat. Strain, and cool slightly. 7. Combine the custard with the remainder of the sugar, milk and cream. 8. Chill thoroughly. Add flavoring. See freezing instructions below. *2 tablespoons vanilla for vanilla flavor. Freezing Instructions for Home Freezer 1. Fill freezer container no more than two-thirds full with chilled mix. 2. Freeze mixture in a hand-cranked or electric freezer with a mix­ ture of one part ice cream salt and 4.2 parts crushed ice by weight or one part salt to nine parts ice by measure. 3. Remove dasher and repack freezer with ice and salt mixture (1 part salt.to 8 parts ice by weight) and allow to age in the freezer about 2 hours. Or, pack ice cream into freezer containers and harden in a home freezer at -10°F. Information on this page Furnished by the Department of Dairy Technology, The Ohio State University.

16 Nutrient Chart ·-- Food Calories Protein Vitamin Vitamin Calcium gm. A-I. U. c-mg. mg. Whole Milk, 1 cup 165 9 390 2 285 Evaporated Milk, 1 cup 345 18 820 3 635 Nonfat Dry Milk, 1 cup 290 29 20 6 1,040 Heavy Whipping Cream, 1 cup 860 5 3800 Trace 164 Heavy Whipping Cream, 1 T. 55 Trace 240 Trace 10 Cheddar Cheese, 1 in. cube 70 4 230 0 133 Cream Cheese, 1 T. 55 1 230 0 9 Cornstarch Pudding, % cup 138 4.5 195 1 145 Baked Custard, % cup 143 6.5 435 .5 138 Ice Cream, 1k quart 145 3 370 1 87 Sherbet, 1 cup 235 3 0 0 96 Apple, 21h", 1 70 Trace 50 3 4 Applesauce, 1h cup 93 Trace 40 1.5 5 Apricots, 4 canned 105 1 2130 13 5 halves 2 T. sirup Banana, 1 6 by 11h in. 85 1 190 10 8 Blueberries, 1h cup raw 43 .5 70 10 10 Cantaloup, 1h 5" 40 1 6590 63 33 Cherries, sweet 1h cup 33 .5 325 4.5 9 Dates, 1h cup 253 2 50 0 53 Fruit Cocktail, 1h cup 98 .5 180 2.5 11 Grapefruit %, 43A," 50 .5 10 50 21 Grapes, 1h cup 50 .5 75 3.5 9 Lemon Juice, 1 T. 5 Trace Trace 7 1 Orange, 1-3" 70 1 290 66 63 Peaches, 1 raw 2" 35 1 1320 7 9 Peaches, 2 canned halves 90 Trace 500 3 5 2 T. Sirup Pear, 1 raw 2%" 100 1 30 7 13 Pineapple, % cup crushed 103 .5 105 11 38 Plums, 3 plums and 2 T. 90 Trace 280 1 10 juice Dried prunes, 8-9 cooked 153 1.5 925 1.5 30 Raisins, 1h cup 230 2 15 1 50 Rhubarb, sweetened % cup 192 .5 35 8.5 56 Strawberries, raw % cup 28 .5 45 43 .7 Strawberries, frozen 300 2 120 116 62 10 oz. ct. Watermelon, 1 wedge 4x8 ~20 1 2530 26 30 Angel food cake, lh2 of 110 3 0 Trace 2 8" cake Chocolate Cake, Fudge Icing 420 5 140 Trace 118 Plain Cake, no icing 180 4 70 Trace 85 1/16 of 10" 1 cookie (plain & assorted) 110 2 0 0 6 Pie, Apple 1/7 of 9" 1330 3 220 1 9 Pie, Custard 265 7 290 0 162 Pie, Pumpkin I 265 5 2480 0 70

17 Dessert Dictionary

A ' la mode: A term used for pies and cakes to which ice cream is added as a garnish. Au lait: Food prepared or served with milk. Bavarian· Pudding with a gelatin and cream base. Bisque: A rich frozen dessert or ice cream with nuts or crushed macaroons. Bombe: A still frozen rich cream or custard pudding. Bombe Glace: A melon or round mold layered with one kind of ice cream and filled with another ice cream or ice. Charlotte: Usually a gelatin dessert with flavored whipped cream molded in a form lined with cake or lady fingers. Cobbler: A type of deep-dish fruit pie made with rich biscuit dough, with toi: and side crusts or with top crust only. Crepes or Cr€pe Suzettes: Thin dessert pancakes. Custard: A cooked or baked mixture of eggs and milk. Deep-dish Pie: A fruit pie with a top crust only, baked in a deep dish. Flambee: To cover or combine food with spirits and serve it lighted such a! Plum Pudding. Eclair: A small oblong pastry filled with custard or whipped cream. Frappe: Diluted sweetened fruit juice frozen to a mushy consistency and served in glasses. Glace: Frozen iced or glazed food effects. Glaze: To coat with a glossy covering using a thin sugar sirup that has bee11 cooked to the crack stage or its equivalent with diluted fruit jelly. Ice Cream: A frozen product made from cream or a combination of milk and cream, sweetened and flavored. Ice: A frozen mixture of fruit juice, sugar and water, which may or may no1 contain gelatin or egg white. Junket: A dessert of milk coagulated by rennet, sweetened and flavored called rennet desserts. Marguerite: A saltine covered with mixture of boiled frosting and nuts 01 coconut and baked in the oven until browned. Meringue: A stiffly beaten mixture of egg whites and sugar used to cover thE top of a pie, usually browned in the oven or made into small cakes and baked. Mocha: A flavor from coffee infusion or a combination of coffee and chocolate. Mousse: A mixture of sweetened whipped cream and other ingredients frozer without stirring or combinations of cream and fruit thickened with gelatin. Nesselrode: Frozen dessert which includes chopped fruits and nuts. Parfait: A frozen dessert consisting of beaten egg whites or yolks cooked witll hot sirup and combined with whipped cream or a mixture of ice cream. fruit, and whipped cream served in a (tall) parfait glass. · Sherbet: A frozen fruit piece mixture similar to an ice with egg white, gelati11 or milk added to decrease the size of crystals. Souffle: A delicately spongy hot baked dish made from a sweet mixture a! fruit or chocolate made light by gently folding in egg whites beaten until stiff but not dry. Torte: A rich layer cake usually made from crumbs, eggs, and nuts and topped with fruit and whipped cream. Tutti-frutti: Mixed fruit.

Definitions adapted from America's Cook Book compiled by New York Herald Tribune, Scribner's, 1951 and The Joy of Cooking, Irma S. Rombauer and Mario11 Rombauer Becker, The Bobbs-Merrill Co., Inc., 1953.

18 This bulletin was prepared by Mrs. Pauline Hall, Extension nutri­ tionist, The Ohio State University with special credits to John Shultz, former Extension specialist in family life and the Depart­ ment of Dairy Technology, The Ohio State University. The Ohio State University cooperating with the U.S. Department of Agriculture Cooperative Extension Service, Roy M. Kottman, director, Columbus, Ohio 43210 Distributed in furtherance of Acts of May 8 and June 30, 1914 Reprinted 9/68-15M

19 A DAILY FOOD GUIDE __ \ Milk Group :-__\ 1 l CHILDREN UNDER 9 2 TO 3 CUPS '"'"---~[' \ :;~~-1CHILDREN9 TO 12 3 OR MORE CUPS )1 4 OR MORE CUPS ~~At; r ~8 Q; TEEN-AGERS ~~ ADULTS 2 OR MORE CUPS Meat Group 2 OR MORE SERVINGS

4 OR MORE SERVINGS

Bread cereal Group 4 OR MORE SERVINGS

Plus other foods as needed w complete meals and t,o provide additional food energy and other food values 20