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Salted Swedish Cardamom Buns

The word “Rav­ig­ote” means, lit­er­al­ly, “pick me up” and it is applied to minced tar­ragon, chervil, chives and pars­ley, the herbs being kept sep­a­rate and served with sal­ad on four lit­tle saucers. Rav­ig­ote but­ter, made by knead­ing but­ter with the four herbs and adding pep­per, salt and lemon juice, spread between thin slices of bread, makes deli­cious sand­wich­es.

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 cook 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.

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.

It is impos­si­ble to deal in a short arti­cle with the many vari­eties of Sum­mer Sauce, 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.

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.

Pud­dings that are pre­pared by boil­ing, steam­ing, and bak­ing, and the sauces that make them appe­tiz­ing, receive a good­ly share of atten­tion. 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

For the hon­eyed pear top­ping, have ready a sheet of puff-paste made of five ounces of sift­ed flour, and a quar­ter of a pound of fresh but­ter. Lay the paste in a but­tered soup-plate. Trim and notch the edges, and then put in the mix­ture. Bake it about half an hour, in a mod­er­ate oven. Grate loaf-sug­ar over it, before you send it to table.

Ingredients

  • 3 14 cup flour
  • 13 cup light brown sug­ar
  • 14 tea­spoon ground car­damom
  • 1 cup warm whole milk
  • 1 pack­et dry yeast
  • 14 tea­spoon salt
  • 6 table­spoons unsalt­ed but­ter

Directions

  1. Grate the yel­low rind of the orange and lime, and squeeze the juice into a saucer or soup-plate, tak­ing out all the seeds.
  2. Beat the eggs as light as pos­si­ble, and then stir them by degrees into the pan of but­ter and sug­ar. Add, grad­u­al­ly, the liquor and rose-water, and then by degrees, the orange and lime. Stir all well togeth­er.
  3. Put a quar­ter of a pound of pow­dered white sug­ar into a deep earth­en pan, and cut up in it a quar­ter of a pound of the best fresh but­ter.
  4. Beat the eggs as light as pos­si­ble, and then stir them by degrees into the pan of but­ter and sug­ar. Add, grad­u­al­ly, the liquor and rose-water, and then by degrees, the orange and lime. Stir all well togeth­er.
  5. 5.Have ready a puff-paste, suf­fi­cient to cov­er the bot­tom, sides, and edges of a soup-plate. Put in the mix­ture, and bake it in a mod­er­ate oven, about half an hour.
  6. 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.
  7. 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: 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.

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. The fre­quent expe­ri­ence of the cook 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.

The two class­es of cakes-but­ter and sponge-are treat­ed in detail both as to the meth­ods of mak­ing and the required ingre­di­ents, and numer­ous recipes are giv­en which will enable the cook to pro­vide both plain and fan­cy cakes for ordi­nary and spe­cial occa­sions. Pud­dings that are pre­pared by boil­ing, steam­ing, and bak­ing, and the sauces that make them appe­tiz­ing, receive a good­ly share of atten­tion. Pas­tries and Pies com­pletes this vol­ume, round­ing out, as it were, the cook’s under­stand­ing of dessert mak­ing.

There is inspi­ra­tion in the art that enters into the pro­duc­tion of a French din­ner, in the per­fect bal­ance of every item from hors d’oeu­vre to café noir, in the ways with sea­son­ing that work mir­a­cles with left-overs and pre­serve the dai­ly rou­tine of three meals a day from the dead­ly monot­o­ny of the Amer­i­can régime, in the gar­nish­ings that glo­ri­fy the most insignif­i­cant con­coc­tions into objects of appetis­ing beau­ty and in the sauces that ele­vate indif­fer­ent dish­es into the realm of cre­ations and enable a French cook to turn out a din­ner fit for capri­cious young gods from what an Amer­i­can cook wastes in prepar­ing one.

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

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. 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.

The word Rav­ig­ote means, lit­er­al­ly, “pick me up” and it is applied to minced tar­ragon, chervil, chives and pars­ley, the herbs being kept sep­a­rate and served with sal­ad on four lit­tle saucers. Rav­ig­ote but­ter, made by knead­ing but­ter with the four herbs and adding pep­per, salt and lemon juice, spread between thin slices of bread, makes deli­cious sand­wich­es.

Aside from their good­ness their extra large size will always rec­om­mend their use to the wise cook. 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.

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.

Cat­e­goriesDessert

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