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

  • Serv­ings: 1–2
  • Dif­fi­cul­ty: medi­um
  • Print

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

  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: 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.

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