PRINCIPLES OF DESSERT MAKING

10. ATTRACTIVENESS OF DESSERTS.--Attractiveness, as has been mentioned,
is essential in a dessert if it is to appeal to an appetite that may be
nearly satisfied by the time the dessert course is reached. To render
dessert attractive, it should be carefully made and artistically
garnished and served. It may be made to appeal through a sense of
beautiful proportion, an attractive color combination, or an attractive
or artistic preparation. Because sweets are liked by most persons, it is
seldom difficult to prepare attractive desserts. Indeed, the housewife
who fails in this respect may be said to be unsuccessful in the easiest
part of cookery.

11. ECONOMICAL USE OF INGREDIENTS.--The ingredients required for dessert
making are usually expensive ones, although there are some marked
exceptions to this rule. In view of this fact, the housewife should
strive to use economically the various ingredients she purchases. For
instance, the first strawberries, which, because of their scarcity, are
much more expensive than the later ones, may be made to go much further
if they are used in shortcake than if they are served as plain fruit. In
making a fruit gelatine, apples and bananas, while they may not be so
attractive as canned pineapple and maraschino cherries, are much cheaper
and may be used for a considerable portion of the fruit that is put into
the gelatine. Then, too, it is well to remember that cream goes much
further with desserts when it is whipped than when it is served plain.

12. APPLYING COOKERY RULES TO DESSERTS.--If the best results in dessert
making are to be obtained, the rules that govern the cooking of various
ingredients in other dishes should be observed. For instance, eggs