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Peach + Raspberry Pie with White Chocolate Mascarpone

Stale bread and bread­crumbs are the bases of a score of the most deli­cious pud­dings on the French cook’s card; cooked cere­al is one of the best thick­en­ings for soups and gravies, as well as being far more whole­some than flour for this pur­pose; meat scraps, trim­mings and bones should go into the stock pot. When a soup made of these is served as the intro­duc­to­ry course at din­ner it will be found that the fam­i­ly will be ful­ly sat­is­fied with much less meat, and it is in the less­en­ing depen­dence of Amer­i­cans on meat that will make for the great­est item in econ­o­my.

One will not find the del­i­catessen 18flourishing in France—one will not find it at all—and the fan­cy gro­cery, above men­tioned, is anoth­er pit­fall for the Amer­i­can house­wife. She likes the sight of food done up in fan­cy con­tain­ers, in glass, per­haps, and buys them, not real­iz­ing that she is pay­ing a large price for per­fect­ly unnec­es­sary and total­ly unnour­ish­ing “pret­ties.”

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.

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.

Pumpkin Pancakes with Apple Compote and Candied Nuts

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

Make pre­cise­ly the same as rasp­ber­ry ice cream, sub­sti­tut­ing one quart of straw­ber­ries for the rasp­ber­ries.

Ingredients

  • 4 cups flour
  • 3 tea­spoons light brown sug­ar
  • 1 and 14 tea­spoons salt
  • 34 tea­spoon cin­na­mon
  • 14 tea­spoon nut­meg
  • 12 tea­spoon cin­na­mon
  • 14 tea­spoon cloves
  • 14 tea­spoon salt
  • 1 14 pounds peach­es
  • 12 ounces rasp­ber­ries
  • 3 table­spoons unsalt­ed but­ter

Directions

  1. Pre­heat the oven to 325 degrees Fahren­heit. Put half the cream and all the sug­ar over the fire and stir until the sug­ar is dis­solved; take from the fire, and, when per­fect­ly cold, add the remain­ing half of the cream. Freeze the mix­ture, and add the bananas mashed or pressed through a colan­der. Put on the lid, adjust the crank, and turn until the mix­ture is frozen rather hard.
  2. Grate and sift the bis­cuits. Scald half the cream and the sug­ar; when cold, add the remain­ing cream and the vanil­la, and freeze. When frozen, remove the dash­er, stir in the pow­dered bis­cuits, and repack to ripen.
  3. As soon as the cus­tard begins to thick­en the saucepan must be tak­en from the fire and the stir­ring con­tin­ued for a sec­ond or two longer. If the cook­ing is done in a dou­ble boil­er the risk of boil­ing is very much less­ened.
  4. Blanch and pound or grate the nuts. Put half the cream and all the sug­ar in a dou­ble boil­er; stir until the sug­ar is dis­solved and stand aside to cool; when cold, add the nuts, the fla­vor­ing and the remain­ing cream, mix, add the col­or­ing, and turn into the freez­er to freeze. If green col­or­ing mat­ter is not at hand, a lit­tle spinach or pars­ley may be chopped and rubbed with a small quan­ti­ty of alco­hol.

Tips: Allow it to bake for 45–50 min­utes. Make an infu­sion of cof­fee by pour­ing half a pint of boil­ing milk on a heap­ing table­spoon­ful of pow­dered cof­fee. Put it aside to set­tle, and when cold strain off the milk and use with the eggs as in pre­vi­ous recipe. 

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.

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.

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.”

Georgie Forman
Georgie Forman

I’m a London-based qualified and registered organic process therapist. I consider victimization real food to help people feel their best. I’m a firm believer that real food ar typically straightforward, and simple to bring into your life. I take a awfully smart approach that is realistic for my purchasers.

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