Grilled Oysters on the Half Shell with Grilled Prosciutto & Mignonette

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.

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.

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. 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 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 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. 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.

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.”

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. 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.

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

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.

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.

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.