PUDDINGS AND PUDDING SAUCES
NATURE OF PUDDINGS
34. Many kinds of puddings are used for desserts. Some of them closely resemble cake mixtures, while others are similar to custards, but are thickened with a cooked or a raw starchy material. Formerly, puddings were always boiled in a bag, but now desserts of this kind are prepared by boiling, steaming, or baking. To improve the flavor of puddings, sauces of a contrasting flavor are usually served with them.
35. Puddings are often considered to be rather indigestible foods and in many cases this is true. For this reason, it is not wise to include them to any great extent in the diet of children. Because of the ingredients used in them, they are a heavy food and are usually high in food value. Consequently, some thought should be given to their selection so that they may be suitable for the rest of the meal in which they are served. It seems to be the custom to serve a rich dessert with a heavy meal, but, as is well known, it is less proper with such a meal than with a light meal. A little attention given to this matter will enable the housewife to prepare menus that will provide the family with a properly balanced meal.
36. The time of day and the season of the year for the serving of puddings are also matters that should receive consideration. It is much better to serve desserts of this kind with a noon meal than with an evening meal. Then, too, warm puddings with sauce will be found much more appetizing in the cool season of the year than in warm weather. On the other hand, cool desserts or fruits served as desserts are very much more acceptable in warm weather than during the cold seasons.