Pumpkin Pancakes with Apple Compote

This awak­en­ing as to its val­ue has been too tardy, indeed, it has been from a slum­ber of cen­turies. Not that good Cook­ery has not been prac­tised from time immemo­r­i­al, but its recog­ni­tion from a sci­en­tif­ic point of view is almost with­in our own day; and even at the present time, dietet­ics, or that depart­ment of med­i­cine which relates to food and diet, is only grad­u­al­ly assum­ing a posi­tion which is des­tined ulti­mate­ly to become sec­ond to none.

The fre­quent expe­ri­ence of the house­wife liv­ing in the coun­try or sub­urbs these days to receive unex­pect­ed vis­its from friends who are tour­ing in auto­mo­biles, and she finds she must have some­thing attrac­tive, dain­ty and nour­ish­ing ready at a momen­t’s notice to sup­ple­ment the cup of tea or cof­fee so wel­come after a hot, dusty trip.

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.

Although a meal sat­is­fies your hunger you should have dessert, because the edu­cat­ed palate craves that par­tic­u­lar spice as a prop­er fin­ish. Sci­en­tists tell us that a din­ner digests bet­ter because of a tasty dessert, which, they say, gives the final stim­u­lus nec­es­sary to dis­pose of the food pre­vi­ous­ly received.

The sim­ple desserts are the best desserts, and none is more pleas­ing to the eye and the palate or so eas­i­ly made or so fre­quent­ly served in an imper­fect man­ner, than custards.

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 house­wife. They come packed in an extra large car­ton. 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.

Our Food Sto­ries made the pan­cakes, Chris­tiann made the com­pote, and I tossed togeth­er the can­died nuts.If you’re drool­ing over the beau­ti­ful table set­ting, it’s because we shot this in Lau­ra and Nora’s amaz­ing stu­dio space. The win­dows were huge and let in so much of the gorgeous soft nat­ur­al light that the autumn skies are full of.

The counter is full of pear peels, dis­card­ed cores, and piles of pret­ty much every ingre­di­ent that went into the tart. Life is messy, and that’s okay. Fear no mess; it just means you’re a nor­mal, func­tion­ing human being. At the end of the day, I take an hour (or two depend­ing on how insane things got in the kitchen) to clean it all up.

A stew or a creamed dish is mere­ly a more or less indif­fer­ent some­thing to eat when it is dished up any old way and set upon the table. But if it is heaped dain­ti­ly on a pret­ty plat­ter, sur­round­ed by a ring of brown mashed pota­to, its sides dec­o­rat­ed by dain­ty shapes of toast­ed bread, per­haps but­tered and sprin­kled with minced pars­ley, it has become some­thing to awak­en the slum­ber­ing or indif­fer­ent appetite and at prac­ti­cal­ly no extra expense of time or money.

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.”

Fear no mess; it just means you’re a nor­mal, func­tion­ing human being.

Mar­ta had come to my work­shop in Croa­t­ia to lend a hand and is one of the warmest, sweet­est, and friend­liest peo­ple I’ve ever met. And not only that, but she is an incred­i­ble cook to boot! After we shot these savory pies they got very cold and I woofed it down since I hadn’t had break­fast that morn­ing, and even chilled these pies tast­ed insane­ly good. I can only imag­ine the heav­en that would exist being able to eat one of these guys warm from the oven! Savory pas­tries are severe­ly under­rat­ed, in my opin­ion, I think they should be as com­mon if not more com­mon than the sweet ones.

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.

After the cream is frozen rather stiff, pre­pare a tub or buck­et of coarse­ly chopped ice, with one-half less salt than you use for freez­ing. To each ten pounds of ice allow one quart of rock salt. Sprin­kle a lit­tle rock salt in the bot­tom of your buck­et or tub, then put over a lay­er of cracked ice, anoth­er lay­er of salt and cracked ice, and on this stand your mold, which is not filled, but is cov­ered with a lid, and pack it all around, leav­ing the top, of course, to pack lat­er on. Take your freez­er near this tub.

Make sure that your pack­ing tub or buck­et has a hole below the top of the mold, so that the salt water will be drained off.

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.