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Date & Honey Cake with a Cinnamon Orange 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.

I also had quite a few peach­es on the counter that were get­ting a bit too ripe, so I sim­mered them all down into a jam. This is great for when peach­es get too soft to slice prop­er­ly and just kind of turn to mush in your hands when you try to pull the sliced parts off – you still get to keep all the peachy fla­vor, and the mushi­ness doesn’t mat­ter once it cooks down into a soft, fruity com­pote.

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, 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.”

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 14puddings as, indeed, it is called, mere­ly by hav­ing a lay­er of jam through its cen­tre and a sim­ple icing spread over the top.

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.

Date & Honey Cake with a Cinnamon Orange Glaze

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

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. They come packed in an extra large car­ton.

Ingredients

  • 34 cup almond meal
  • 12 tea­spoon cin­na­mon
  • 34 cup unsalt­ed cul­tured but­ter
  • 12 cup sug­ar
  • 1 egg yolk
  • 1 cup flour
  • 14 tea­spoon salt
  • 2 table­spoons pow­dered sug­ar
  • 1 tea­spoon vanil­la extract
  • 1 tea­spoon orange zest

Directions

  1. Put half the cream and half the sug­ar in a dou­ble boil­er over the fire; when the sug­ar is dis­solved, stand it aside until cold. Pare and grate the pineap­ple, add the remain­ing half of the sug­ar and stand it aside.
  2. 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. Remove the lid and add the mashed rasp­ber­ries, and stir again for five or ten min­utes until the mix­ture is suf­fi­cient­ly hard to repack.
  3. Make pre­cise­ly the same as rasp­ber­ry ice cream, sub­sti­tut­ing one quart of straw­ber­ries for the rasp­ber­rries.
  4. When the cream is cold, add the remain­ing cream, and part­ly freeze. Then add the lemon juice to the pineap­ple and add it to the frozen cream; turn the freez­er five min­utes longer, and repack.
  5. Put the sug­ar and half the cream over the fire in a dou­ble boil­er; when the sug­ar is dis­solved, stand it aside to cool. When cold, add the remain­ing cream, the wal­nuts, chopped, and the fla­vor­ing, and freeze.
  6. Stir over the fire for a minute, take from the fire, add the vanil­la, and, when cold, add the cream, and freeze.

Tips & Tricks: Beat the sug­ar and the yolks of the eggs until light, add the well-beat­en whites, and pour into them the cof­fee, boil­ing hot. Stir over the fire for a minute, take from the fire, add the vanil­la, and, when cold, add the cream, and freeze.

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.

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