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Lavender Plum Berry Sheet Cake with a Lemon Vanilla Glaze

With the kitchen redesign mov­ing grad­u­al­ly, I was expe­ri­enc­ing con­sid­er­able dif­fi­cul­ties hav­ing the capac­i­ty to cook for a devel­oped time­frame, par­tic­u­lar­ly since cook­ing is one of my favored tech­niques for stress alle­vi­a­tion. In this way, this past Fri­day I said ‘to hell­fire with it’ and made a cake in my half torn down kitchen. The broil­er was in work­ing request and there was ledge space enough for the blender, and that was ade­quate for me.

The fre­quent expe­ri­ence of the cook 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.

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.

There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’oeuvre to café noir, in the ways with sea­son­ing that work mir­a­cles with left-overs and pre­serve the dai­ly rou­tine of three meals a day from the dead­ly monot­o­ny of the Amer­i­can régime.
It is impos­si­ble to deal in a short arti­cle with the many vari­eties of Sum­mer Sauce, 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.

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.

Pud­dings that are pre­pared by boil­ing, steam­ing, and bak­ing, and the sauces that make them appe­tiz­ing, receive a good­ly share of atten­tion. 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.

Lavender Plum Berry Sheet Cake with a Lemon Vanilla Glaze

  • Serv­ings: 4–6
  • Dif­fi­cul­ty: easy
  • Print

For the hon­eyed pear top­ping, have ready a sheet of puff-paste made of five ounces of sift­ed flour, and a quar­ter of a pound of fresh but­ter. Lay the paste in a but­tered soup-plate. Trim and notch the edges, and then put in the mix­ture. Bake it about half an hour, in a mod­er­ate oven. Grate loaf-sug­ar over it, before you send it to table.

Ingredients

  • 1 cup raw shelled nuts
  • 14 cup light brown sug­ar
  • 2 table­spoons unsalt­ed but­ter
  • 2 tea­spoons rose­mary
  • 1 tea­spoon flake sea salt
  • 12 tea­spoon chili flakes

Directions

  1. Boil the sug­ar, water and tar­tar­ic acid five min­utes. When near­ly cold beat into the syrup the whites of the eggs, beat­en until foamy, and the fla­vor­ing extract. Store in a fruit jar, close­ly cov­ered. To use, put three table­spoon­fuls into a glass half full of cold water, stir in one-fourth a tea­spoon­ful of soda, and drink while effer­vesc­ing.
  2. A pint of any kind of fruit juice may dis­place the water, when a tea­spoon­ful of lemon juice should be added to the con­tents of each glass before stir­ring in the soda.
  3. Pre­heat the oven to 350 degrees Fahren­heit. Grate the choco­late, put it in a dou­ble boil­er with the milk; stir until hot, and add the sug­ar, vanil­la, cin­na­mon and one pint of the cream. When cold, freeze; when frozen, remove the dash­er and stir in the remain­ing pint of the cream whipped to a stiff froth.
  4. In a large bowl, mix togeth­er the flour, salt, bak­ing pow­der, bak­ing soda, and cin­na­mon. Mash the rasp­ber­ries; add half the sug­ar and the lemon juice. Put the remain­ing sug­ar and half the cream in a dou­ble boil­er; stir until the sug­ar is dis­solved, and stand aside to cool; when cold, add the remain­ing cream, turn the mix­ture into the freez­er, and stir until part­ly frozen.
  5. Place the pans in the oven and bake for 40–50 min­utes, or until they’re gold­en around the edges. In mak­ing pies of juicy fruit, it is a good way to set a small tea-cup on the bot­tom crust, and lay the fruit all round it. The juice will col­lect under the cup, and not run out at the edges or top of the pie.

Tips & Tricks: Fruit pies with lids, should have loaf-sug­ar grat­ed over them. If they have been baked the day before, they should be warmed in the stove, or near the fire, before they are sent to table, to soft­en the crust, and make them taste fresh. Rasp­ber­ry and apple-pies are much improved by tak­ing off the lid, and pour­ing in a lit­tle cream just before they go to table. Replace the lid very care­ful­ly.

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. The fre­quent expe­ri­ence of the cook 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.

There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’oeuvre to café noir, in the ways with sea­son­ing that work mir­a­cles with left-overs and pre­serve the dai­ly rou­tine of three meals a day from the dead­ly monot­o­ny of the Amer­i­can régime, in the gar­nish­ings that glo­ri­fy the most insignif­i­cant con­coc­tions into objects of appetis­ing beau­ty and in the sauces that ele­vate indif­fer­ent dish­es into the realm of cre­ations and enable a French cook to turn out a din­ner fit for capri­cious young gods from what an Amer­i­can cook wastes in prepar­ing one.

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

It is impos­si­ble to deal in a short arti­cle with the many vari­eties of Sum­mer Sauce, 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.

The word Rav­ig­ote means, lit­er­al­ly, “pick me up” and it is applied to minced tar­ragon, chervil, chives and pars­ley, the herbs being kept sep­a­rate and served with sal­ad on four lit­tle saucers. Rav­ig­ote but­ter, made by knead­ing but­ter with the four herbs and adding pep­per, salt and lemon juice, spread between thin slices of bread, makes deli­cious sand­wich­es.

With the kitchen redesign mov­ing grad­u­al­ly, I was expe­ri­enc­ing con­sid­er­able dif­fi­cul­ties hav­ing the capac­i­ty to cook for a devel­oped time­frame, par­tic­u­lar­ly since cook­ing is one of my favored tech­niques for stress alle­vi­a­tion. In this way, this past Fri­day I said ‘to hell­fire with it’ and made a cake in my half torn down kitchen. The broil­er was in work­ing request and there was ledge space enough for the blender, and that was ade­quate for me.

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