Tea, with which we are all so familiar, is in reality a number of dried rolled leaves of the tea plant, Camellia Thea, cultivated chiefly in China and the contiguous countries. It is used excessively throughout Australasia—for has it not been shown that our four million people use more of this beverage than the millions who inhabit Continental Europe, if Russia be excepted?
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 housewife 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.
It is impossible to deal in a short article with the many varieties of Summer Sausce, 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.
“Do all kitchen work in a certain order, using that routine which experience has proved best.”
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.
With a supply of good eggs in the pantry the housewife 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. They come packed in an extra large carton.
I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.
Melon Agua Fresca
For the topping, I simmered down some rhubarb with fresh strawberries, sugar, a dash of water, and the husk of the vanilla bean pod that was left after I scraped it out. This made the most refreshing & tangy syrup with a wonderfully sweet but not overly so flavor that only vanilla can bring.
Ingredients
- 1 cupful molasses
- 2 litters fresh water
- 1 teaspoonful cloves
- 1 teaspoonful cinnamon
- 1 egg, beaten light
- ½ cupful sugar
- 1 melon
Directions
- 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.
- 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.
- Make precisely the same as raspberry ice cream, substituting one quart of strawberries for the raspberrries.
- 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.
- 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.
- Stir over the fire for a minute, take from the fire, add the vanilla, and, when cold, add the cream, and freeze.
Tips: 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.
Since most other folks just bring booze, the cookies are always a welcome addition. I made the filling two different ways here, for the first one I cooked down some cranberries with sugar, then mixed that with Vermont Creamery, mascarpone cheese and spices for a tangy, cheesecake‑y, and slightly sweet filling. For the other, I sliced persimmons and boiled them in a cinnamon syrup until they softened, then I cut shapes out of them with a cookie cutter so that they would fit in the linzer cookie sandwiches.
They come packed in an extra large carton. 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.
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.
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.
