By Harvey W. Wiley, M. D.

FROM a nutritive point of view, both ice cream and cake are valuable foods. They are somewhat of the same nature, namely, largely sugars. Ice cream, however, contains quite a quantity of protein and fat derived from the cream. Cake contains some protein and fat also, the proteins being derived from the flour and the fat added as " shortening" in the process of making. Thus it is seen that ice cream and cake are largely heat-forming bodies due to the sugars and fats which they contain. They are, however, by no means devoid of protein, building materials, so that to a certain extent they may be regarded as balanced foods, though the balance is by no means perfect. There is more fat or oil and sugar in ice cream and cake than the needs of the body demand. Hence, a due regard for health would indicate that these desserts are to be eaten in somewhat limited quantities. Above all, the person who sits at the table should satisfy his appetite in a restrained manner. It should not be all wasted upon the first dishes that come, but a portion of it should be reserved for dessert, when it consists of nutritious foods like cake and ice cream. If this were done, the damage which so often results from eating desserts would be avoided, for the harm usually is due to the fact that the nutritional needs of the body have been gratified before the dessert is reached. Only large children and grown people should partake of these articles of food; the young child will do far better to have his meal without dessert.

A Souffle Tin.

Directions for Making are on Page 248. It is Useful for Baking all Souffles.

Raspberry Jelly. Recipe will be found on Page 260.

Acorn Cakes. Recipe will be found on Page 391.

Devil's Food Pudding. Recipe will be found on Page 385.