Download PDF by Duncan Hines, Louis Hatchett, Michael Stern: Adventures in Good Cooking

By Duncan Hines, Louis Hatchett, Michael Stern

ISBN-10: 081314468X

ISBN-13: 9780813144689

Kentucky local and nationwide tastemaker Duncan Hines (1880--1959) released his first cookbook, Adventures in reliable Cooking, in 1939 on the age of fifty-nine. This best-selling assortment featured recipes from decide upon eating places around the nation in addition to crowd-pleasing relatives favorites, and it helped to elevate the traditional for domestic cooking in the United States. full of succulent treats, from the Waldorf-Astorias fowl Fricassee to the Oeufs a l. a. Russe served at Antoines eating place in New Orleans to Mrs. Hiness personal Christmas Nut Cake, this publication contains vintage recipes from most sensible cooks and residential chefs alike.
Featuring a brand new creation by means of Hines biographer Louis Hatchett and a precious advisor to the artwork of carving, this vintage cookbook serves up a lovely slice of twentieth-century Americana, direct from the kitchen of 1 of the countries such a lot relied on names in nutrients. Now a brand new iteration of chefs can take pleasure in and proportion those delectable dishes with friends and family.

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Extra info for Adventures in Good Cooking

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Hipping cream lb. blanched almonds 1 small boule stuffed ~ olives Whip cream and fold in. Then add whole blanched almonds and whole stuffed olives. art size cardboard cylinder container. Freeze. When ready to serve, peel off container, slice ~ inch thick and serve on lettuce and a tomato slice. Top with mayonnaise and sprinkle with paprika. Mrs. Duncan Hines, Bowling Green, Kentucky Some men have an idea that women spend too much time "fussin' with lood/' yet they keep on trying to please the beast and educate him to enjoy something more than meat, potatoes, and gravy.

FRUIT DRESSING: 2 e~gs ~ cup pineapple juice ~ cup lemon juice Y3 cup sugar Beat eKgs well and add other ingredients. Cook in double boiler until thick. Cool and thin with cream to desired consistency. Johnson's Restaurant, Monessen, Pennsylvania 70. ~lve in pineapple syrup. Let cool. Add lemon Juice, orange juice and grenadine to above and refrigerateo Peel grapefruit and separate into sections. When gelatin is partially congealed. add grape fruit and mold in a 1~ qt. ring mold. % cup GRENADINE DRESSING: I egg 1 tabl~poon sugar ~ teaspoon dry mustard ~ teaspoon sal t 1 ta blespoon vinegar 1 tablespoon lemon juice 2 tablespoons grenadine ~ cup whipping cream Beat egg.

42. Maine Clam Chowder '9INGREDIENTS ~ lb. pork 2 onions medium size 1~ q ts. &esh dam broth 2 medium potatoes 1 pL fresh dams % pt. ~ milk pt. cream 6 tablespoons butter sal t· and pepper (Serves 6) DIRECTIONS Dice and saute until it will float. 'Chop and add to' salt pork and continue to cook 5 minutes. Add to above, straining salt pork and onions if desired. Cube potatoes, add to above, cook 20 minutes. Chop clams -in half. add· to' above, cook 5 minutes. Add to above, bring to boil. Add butter, and salt and pepper to taste.

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Adventures in Good Cooking by Duncan Hines, Louis Hatchett, Michael Stern


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