Ices And Ice Cream

Ices and ice cream have a place in the eating scheme but not ideally, in our opinion, after a regular meal. A sherbet or water ice is acceptable in regard to fat, so if you like them for dessert go ahead. Such ices, with or without coffee, are better we think, at an evening party before the guests leave or on summer Sunday afternoons when you plan to have only a snack for supper later.

Ordinary ice cream is just too rich in calories and fats to be recommended except for children and occasionally during illness when it may be difficult to eat much of anything else full of calories. If you must have ice cream, serve small portions accompanied by low-fat cake or fruit.

In eating very cold desserts it should be noted that the sensitivity of the palate to flavours decreases with the temperature. Most iced desserts have to be very high in sugar to give a good sweet sensation, which means more calories, and "empty" calories at that, than you may realize. Let any ice or ice cream melt and then taste to discover how full of sugar it really is. Accordingly, if you are watching calories and like to eat iced dessert use saccharine or other sugar substitute in preparing them.

Savouries And Cheese

We cannot close the discussion of the meal's end without mention of the "savoury". Generally the savoury is a bit of toast, perhaps two inches square, topped by a bit of anchovy or bacon or cheese and heated in the oven before serving. The toast is sometimes fried in butter and the general effect is usually salty and greasy.

But some people like to finish a meal with a bit of such sharp and salty taste. This tends to counter the sensation effect of heavy, fat-rich food. Highly flavoured cheese has some appeal in this way. If your tastes run in this direction, use small bits of really strong cheese, and if you prepare savouries, use a good vegetable oil instead of butter.