By Louis Hatchett, Duncan Hines
Kentucky local and nationwide tastemaker Duncan Hines (1880--1959) released his first cookbook, Adventures in strong Cooking, in 1939 on the age of fifty-nine. This best-selling assortment featured recipes from opt for eating places around the kingdom in addition to crowd-pleasing kin favorites, and it helped to elevate the traditional for domestic cooking in the United States. choked with succulent treats, from the Waldorf-Astoria's poultry Fricassee to the Oeufs a los angeles Russe served at Antoine's eating place in New Orleans to Mrs. Hines's personal Christmas Nut Cake, this publication contains vintage recipes from best cooks and residential chefs alike.
Featuring a brand new creation by way of Hines biographer Louis Hatchett and a useful 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 nation's such a lot depended on names in foodstuff. Now a brand new new release of chefs can get pleasure from and proportion those delectable dishes with friends and family.
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Additional resources for Adventures in Good Cooking
1 cup crushed pineapple 1 cup canned peaches 1 cup white cherries % lb. whole blanched almonds I pint cream-whipped Drain fruit thoroughly. Add to above along with nuts. Fold in whipped cream and freeze. Serve wi th fruit dressing. 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.
NS 2 slices bacon Saute to extract fat. 1 3 1 1 Chop vegetables and cook in bacon fat until a light brown. carrot or 4 slices turnip onion leek $ quarts meat stock Add vegetables to this stock. 1 lb. lentils I ham shank Wash and soak lentils overnight. Add these and shank to the above. Let simmer over low hea t for I Y2 hours. 3 to 4 potatoes Cube and add to above mixture. Cook until tender. salt and pepper dash of nutmeg Season to taste and serve very hot with sliced frankfurters floating on top.
Add to above and whip until smooth. Add to above. Sau te pepper in butter and add to above. Wann slightly and add to above just before serving. New York, New York 1 cup ale 26. Double Strength Beef Bouillon INGREDIENTS (10~12 persons) DIRECTIONS Be sure that there is no fat on the beef. Put in stock pot. Cut carrot, onion, and celery into ~-inch cubes and add to ground beef. Stir in beaten ~ggs. Pour over this the hot beef stock and mix all together thoroughly. Put on moderate fire' and let come to a boil.
Adventures in Good Cooking by Louis Hatchett, Duncan Hines