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.
How to make pure food, better food and to economize on the cost of same is just now taxing the attention and ingenuity of domestic science teachers and food experts generally. The average cook is intensely interested in the result of these findings, and must keep in touch with them to keep up with the times and run her home in an intelligent and economical as well as healthful routine.
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.
Vanilla and lemon have an almost universal appeal to the palate, and knowing this, the American cook, like the generation before her, has always seasoned her rice puddings, for instance, with one or the other, just as her apple sauce has invariably been flavored with lemon or nutmeg, her bread pudding with vanilla, and so all along her restricted line.
An ordinary bread pudding becomes veritably a queen of puddings as, indeed, it is called, merely by having a layer of jam through its centre and a simple icing spread over the top.
I didn’t have to stir it quite as often as I usually do when I make jam, and I think it was because the heat was coming at the peaches equally from all sides of the pot which helped cook everything at the same pace, and made my cooking job easier since I didn’t have to hover around the pot. They are particular, however, to be consistent in the use of garnishings.
Flowers and fruits are reserved for sweet dishes, except in the case of nasturtiums, which they regard as much a vegetable as a flower and use freely with meats. It isn’t essential that every dish should be turned into an elaborate work of art.
Creamed Honey & Rose Popsicles and Viola Mini Pavlovas
Before using lemons for any purpose, always roll them awhile with your hand on a table. This will cause them to yield a larger quantity of juice.
Ingredients
- 1 cup raw shelled nuts
- 1⁄4 cup light brown sugar
- 2 tablespoons unsalted butter
- 2 teaspoons rosemary
- 1 teaspoon flake sea salt
- 1⁄2 teaspoon chili flakes
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.
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.
Fear no mess; it just means you’re a normal, functioning human being.
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.
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.
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.
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.
