Salted Almond Chocolate Cake with Violets

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?

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.

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

“Do all kitchen work in a certain order, using that routine which experience has proved best for you.”

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 housewife 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.

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.

I made the filling two different ways here, for the first one I cooked down some cranberries with sugar, then mixed that with Vermont Creamery, mascarpone cheese and spices for a tangy, cheesecake-y, and slightly sweet filling. I sliced persimmons and boiled them in a cinnamon syrup until they softened, then I cut shapes out of them with a cookie cutter so that they would fit in the linzer cookie sandwiches.

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.

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