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Blueberry Lemon Pancakes

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.

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.

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.

“If you are not feel­ing well, if you have not slept, choco­late will revive you. But you have no choco­late! I think of that again and again! My dear, how will you ever man­age?”

The two class­es of cakes-but­ter and sponge-are treat­ed in detail both as to the meth­ods of mak­ing and the required ingre­di­ents, and numer­ous recipes are giv­en which will enable the cook to pro­vide both plain and fan­cy cakes for ordi­nary and spe­cial occa­sions. 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.

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.

Blueberry Lemon Pancakes

  • Serv­ings: 2–4
  • 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

  • 12 tea­spoon salt
  • 14 tea­spoon cin­na­mon
  • 12 cup fat sour cream
  • 13 cup milk
  • 14 cup lemon juice
  • 1 cup flour
  • 3 table­spoons sug­ar
  • 1 tea­spoon bak­ing soda
  • 12 tea­spoon bak­ing pow­der
  • 1 egg

Directions

  1. When dry take out a few to scat­ter over the top of the cheese­cake, lay them aside, and sprin­kle the remain­der of the cur­rants with the flour.
  2. Stir the but­ter and sug­ar to a cream. Grate the bread, and pre­pare the spice. Beat the eggs very light.
  3. Boil the milk. When it comes to a boil, add to it half the beat­en egg, and boil both togeth­er till it becomes a curd, stir­ring it fre­quent­ly with a knife. Then throw the grat­ed bread on the curd, and stir all togeth­er. Then take the milk, egg, and bread off the fire and stir it, grad­u­al­ly, into the but­ter and sug­ar. Next, stir in the remain­ing half of the egg.
  4. Have ready a puff-paste, which should be made before you pre­pare the cheese­cake, as the mix­ture will become heavy by stand­ing. Before you put it into the oven, scat­ter the remain­der of the cur­rants over the top.

Tips: Break up a cocoa-nut, and take the thin brown skin care­ful­ly off, with a knife. Wash all the pieces in cold water, and then wipe them dry, with a clean tow­el. Weigh a quar­ter of a pound of cocoa-nut, and grate it very fine, into a soup-plate. 

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.

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.

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.

Georgie Forman
Georgie Forman

I’m a London-based qualified and registered organic process therapist. I consider victimization real food to help people feel their best. I’m a firm believer that real food ar typically straightforward, and simple to bring into your life. I take a awfully smart approach that is realistic for my purchasers.

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