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.
I didn’t have to stir it quite as often as I usually do when I make jam, and I think it was because the heat was coming at the peaches equally from all sides of the pot which helped cook everything at the same pace, and made my cooking job easier since I didn’t have to hover around the pot. They are particular, however, to be consistent in the use of garnishings.
An ordinary bread pudding becomes veritably a queen of 14 puddings as, indeed, it is called, merely by having a layer of jam through its centre and a simple icing spread over the top. 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.
Before using lemons for any purpose, always roll them awhile with your hand on a table. This will cause them to yield a larger quantity of juice. 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.
Vanilla and lemon have an almost universal appeal to the palate, and knowing this, the American cook, like the generation before her, has always seasoned her rice puddings, for instance, with one or the other, just as her apple sauce has invariably been flavored with lemon or nutmeg, her bread pudding with vanilla, and so all along her restricted line. An ordinary bread pudding becomes veritably a queen of 14puddings as, indeed, it is called, merely by having a layer of jam through its centre and a simple icing spread over the top.
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.”
