By Harvey W. Wiley, M. D.

THIS is a class of food products which appeal particularly to the taste and are not of any particular value from the nutritional point of view. I do not say this because I think desserts have no food value. They are usually made largely of sugar, which has a very considerable food value, but that is not the question at this point. When the dessert is served, as a rule the man who sits at the table has already eaten all he ought to. The dessert simply comes then as a burden to digestion. I do not mean at all to imply that the recipes that follow are of no value. This is not my meaning at all. The thing I wish to impress upon the reader is that desserts pander to the taste rather than minister to the needs of the body. Desserts, therefore, should be delicate and not served in very large quantities, and the diner who has his own welfare at heart will save a place for them. The sugars which enter so largely into the desserts are food products, but minister only to the production of heat and energy and the formation of fat. The deposition of adipose matter is the Nemesis which follows the over-eater.