Carli Stale bread and breadcrumbs are the bases of a score of the most delicious puddings on the French cook’s card; cooked cereal is one of the best thickenings for soups and gravies, as well as being far more wholesome than flour for this purpose; meat scraps, trimmings and bones should go into the stock pot. When a soup made of these is served as the introductory course at dinner it will be found that the family will be fully satisfied with much less meat, and it is in the lessening dependence of Americans on meat that will make for the greatest item in economy.
One will not find the delicatessen 18flourishing in France—one will not find it at all—and the fancy grocery, above mentioned, is another pitfall for the American housewife. She likes the sight of food done up in fancy containers, in glass, perhaps, and buys them, not realizing that she is paying a large price for perfectly unnecessary and totally unnourishing “pretties.”
It is a wise plan to keep a variety of Summer Sausage on hand, as in a very few minutes delicious sandwiches may be prepared with this, these sandwiches having the charm of novelty. It is impossible to deal in a short article with the many varieties of Summer Sausage, but there are three or four which can be touched upon. To have a thorough understanding of their goodness one must not only read about them but taste them.
They are the staple diet in many foreign countries and in the Armour brand the native flavoring has been done with remarkable faithfulness—so much so that large quantities are shipped from this country every week to the countries where they originated.
Pastries and Pies completes this volume, rounding out, as it were, the cook’s understanding of dessert making. To many persons, pastry making is an intricate matter, but with the principles thoroughly explained and each step clearly illustrated, delicious pies of every variety, as well as puff-paste dainties, may be had with very little effort.
[recipe title=”Pumpkin Pancakes with Apple Compote and Candied Nuts” servings=”4-6″ time=”1hr 15mins” difficulty=”easy”]
Make precisely the same as raspberry ice cream, substituting one quart of strawberries for the raspberries.
[recipe-ingredients]
- 4 cups flour
- 3 teaspoons light brown sugar
- 1 and 1/4 teaspoons salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
-
1/2 teaspoon cinnamon
-
1/4 teaspoon cloves
-
1/4 teaspoon salt
-
1 1/4 pounds peaches
-
12 ounces raspberries
-
3 tablespoons unsalted butter
[/recipe-ingredients]
[recipe-directions]
1. Preheat the oven to 325 degrees Fahrenheit. Put half the cream and all the sugar over the fire and stir until the sugar is dissolved; take from the fire, and, when perfectly cold, add the remaining half of the cream. Freeze the mixture, and add the bananas mashed or pressed through a colander. Put on the lid, adjust the crank, and turn until the mixture is frozen rather hard.
2. Grate and sift the biscuits. Scald half the cream and the sugar; when cold, add the remaining cream and the vanilla, and freeze. When frozen, remove the dasher, stir in the powdered biscuits, and repack to ripen.
3. As soon as the custard begins to thicken the saucepan must be taken from the fire and the stirring continued for a second or two longer. If the cooking is done in a double boiler the risk of boiling is very much lessened.
4. Blanch and pound or grate the nuts. Put half the cream and all the sugar in a double boiler; stir until the sugar is dissolved and stand aside to cool; when cold, add the nuts, the flavoring and the remaining cream, mix, add the coloring, and turn into the freezer to freeze. If green coloring matter is not at hand, a little spinach or parsley may be chopped and rubbed with a small quantity of alcohol.
[/recipe-directions]
[recipe-notes]
Tips: Allow it to bake for 45-50 minutes. Make an infusion of coffee by pouring half a pint of boiling milk on a heaping tablespoonful of powdered coffee. Put it aside to settle, and when cold strain off the milk and use with the eggs as in previous recipe.
[/recipe-notes]
[/recipe]
It is a wise plan to keep a variety of Summer Sausage on hand, as in a very few minutes delicious sandwiches may be prepared with this, these sandwiches having the charm of novelty. It is impossible to deal in a short article with the many varieties of Summer Sausage, but there are three or four which can be touched upon. To have a thorough understanding of their goodness one must not only read about them but taste them. They are the staple diet in many foreign countries and in the Armour brand the native flavoring has been done with remarkable faithfulness—so much so that large quantities are shipped from this country every week to the countries where they originated.
With a supply of good eggs in the pantry the cook need never be at a loss for a tasty custard, and if she is wise enough to buy Armour’s Fancy Selects when she orders eggs from her market man their goodness will be reflected in her desserts. Aside from their goodness their extra large size will always recommend their use to the wise cook. They come packed in an extra large carton.
It isn’t essential that every dish should be turned into an elaborate work of art, as if it were to be entered at the annual exhibition of the Société des Chefs de Cuisine, but neither is there any reason, even with modest means at command, for giving cause for that old slogan of the great American dinner table: “It tastes better than it looks.”
