P

Pumpkin Pancakes with Apple Compote

This awak­en­ing as to its val­ue has been too tardy, indeed, it has been from a slum­ber of cen­turies. Not that good Cook­ery has not been prac­tised from time immemo­r­i­al, but its recog­ni­tion from a sci­en­tif­ic point of view is almost with­in our own day; and even at the present time, dietet­ics, or that depart­ment of med­i­cine which relates to food and diet, is only grad­u­al­ly assum­ing a posi­tion which is des­tined ulti­mate­ly to become sec­ond to none.

The fre­quent expe­ri­ence of the house­wife 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 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.

Although a meal sat­is­fies your hunger you should have dessert, because the edu­cat­ed palate craves that par­tic­u­lar spice as a prop­er fin­ish. Sci­en­tists tell us that a din­ner digests bet­ter because of a tasty dessert, which, they say, gives the final stim­u­lus nec­es­sary to dis­pose of the food pre­vi­ous­ly received.

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 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 house­wife. 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.

Pumpkin Pancakes with Apple Compote and Candied Nuts

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

Remove from heat and lift out tea bags. Serve warm and store any left­overs in the fridge in an air­tight con­tain­er for up to 10 days.

Ingredients

  • 1 cup raw shelled nuts
  • 14 cup light brown sug­ar
  • 2 table­spoons unsalt­ed but­ter
  • 2 tea­spoons rose­mary
  • 1 tea­spoon flake sea salt
  • 12 tea­spoon chili flakes

Directions

  1. Boil the sug­ar, water and tar­tar­ic acid five min­utes. When near­ly cold beat into the syrup the whites of the eggs, beat­en until foamy, and the fla­vor­ing extract. Store in a fruit jar, close­ly cov­ered. To use, put three table­spoon­fuls into a glass half full of cold water, stir in one-fourth a tea­spoon­ful of soda, and drink while effer­vesc­ing.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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.

Our Food Sto­ries made the pan­cakes, Chris­tiann made the com­pote, and I tossed togeth­er the can­died nuts.If you’re drool­ing over the beau­ti­ful table set­ting, it’s because we shot this in Lau­ra and Nora’s amaz­ing stu­dio space. The win­dows were huge and let in so much of the gorgeous soft nat­ur­al light that the autumn skies are full of.

The counter is full of pear peels, dis­card­ed cores, and piles of pret­ty much every ingre­di­ent that went into the tart. Life is messy, and that’s okay. Fear no mess; it just means you’re a nor­mal, func­tion­ing human being. At the end of the day, I take an hour (or two depend­ing on how insane things got in the kitchen) to clean it all up.

A stew or a creamed dish is mere­ly a more or less indif­fer­ent some­thing to eat when it is dished up any old way and set upon the table. But if it is heaped dain­ti­ly on a pret­ty plat­ter, sur­round­ed by a ring of brown mashed pota­to, its sides dec­o­rat­ed by dain­ty shapes of toast­ed bread, per­haps but­tered and sprin­kled with minced pars­ley, it has become some­thing to awak­en the slum­ber­ing or indif­fer­ent appetite and at prac­ti­cal­ly no extra expense of time or mon­ey.

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.”

 

Fear no mess; it just means you’re a nor­mal, func­tion­ing human being.

Mar­ta had come to my work­shop in Croa­t­ia to lend a hand and is one of the warmest, sweet­est, and friend­liest peo­ple I’ve ever met. And not only that, but she is an incred­i­ble cook to boot! After we shot these savory pies they got very cold and I woofed it down since I hadn’t had break­fast that morn­ing, and even chilled these pies tast­ed insane­ly good. I can only imag­ine the heav­en that would exist being able to eat one of these guys warm from the oven! Savory pas­tries are severe­ly under­rat­ed, in my opin­ion, I think they should be as com­mon if not more com­mon than the sweet ones.

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.

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.

 srcset=

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.

Cat­e­goriesPump­kin
  1. Gor­geous pho­tos! Thank you for shar­ing the recipe. Will try it this week­end. So cute that you treat­ed your­self to break­fast in bed. Can’t blame you for try­ing to per­fect the fine art of break­fast in bed before you start to add kid­dos to your fam­i­ly.

  2. Can you believe I’ve nev­er had break­fast in bed? My favorite morn­ing food is hands down bis­cuits and gravy with hash­browns. A very close sec­ond is dough­nuts.

  3. Alice Glover says:

    My favorite break­fast food is a REALLY hard choice. In a per­fect world (where calo­ries didn’t exist) I would make: one slice of french toast (fan­cied up like the banana bread french toast you just post­ed, bis­cuits and gravy, and half order of eggs bene­dict. This is what I want in bed!

Leave a Reply

Your email address will not be published. Required fields are marked *