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.
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.
