Pastries and Pies complete the kitchen experience, 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.

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.

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 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 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.

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.

[recipe title=”Orange Almond Cake with an Orange Blossom Buttercream” servings=”4-6″ time=”1hr 15mins” difficulty=”easy”]

Scoop 1 tablespoon out of the tops of each of the cupcakes and fill the holes with 2 teaspoons of the blood orange curd.

[recipe-ingredients]

• 2 tablespoons unsalted butter
• 1 tablespoon cream sherry
• 2 tablespoons honey
• 2 tablespoons water
• 1 ripe pear
• 2 teaspoons fresh thyme leaves

[/recipe-ingredients]

[recipe-directions]

1. Line a baking sheet with parchment paper and set it aside.
2. Melt the butter over medium high heat in a large frying pan. Add the brown sugar and stir to combine.
3. Continue cooking until the sugar melts, about 3 to 5 minutes, stirring every minute.
   Add the nuts and cook until they are toasted and very fragrant, about 8 minutes, stirring every minute.
4. If the pan begins smoking, remove it from the heat and stir it until it stops smoking, then place it back over the heat and continue stirring every minute until the nuts are sufficiently toasted.
5. Empty the pan contents onto the parchment paper-lined baking sheet and spread the nuts mixture out evenly using a spatula. Immediately sprinkle with the rosemary, salt, and chili. Allow to cool to room temperature.
6. Once cooled, break apart any large chunks of nuts into individual nuts and serve.

[/recipe-directions]

[recipe-notes]

Tips & Tricks: And the whipped cream rounded out all the flavors and just added a nice and fluffy element to the dish. YUM. I got all my ingredients at New Seasons Market, which is a store local to the Pacific Northwest area that sells a huge array of delicious seasonal fresh produce and all-natural ingredients. You can see if there’s a store near you using their find-a-store locator here. [/recipe-notes]

[/recipe]

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?

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.

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

Pastries and Pies complete the kitchen experience, 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.

They are particular, however, to be consistent in the use of garnishings. 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.

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.

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 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.

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