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
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
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cinnamon
- 1⁄2 cup fat sour cream
- 1⁄3 cup milk
- 1⁄4 cup lemon juice
- 1 cup flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 1⁄2 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.
