By Duncan Hines, Louis Hatchett, Michael Stern
Kentucky local and nationwide tastemaker Duncan Hines (1880--1959) released his first cookbook, Adventures in solid Cooking, in 1939 on the age of fifty-nine. This best-selling assortment featured recipes from decide upon eating places around the kingdom in addition to crowd-pleasing relations favorites, and it helped to elevate the normal for domestic cooking in the United States. full of succulent treats, from the Waldorf-Astorias chook Fricassee to the Oeufs a l. a. Russe served at Antoines eating place in New Orleans to Mrs. Hiness personal Christmas Nut Cake, this booklet contains vintage recipes from most sensible cooks and residential chefs alike.
Featuring a brand new creation through Hines biographer Louis Hatchett and a priceless consultant to the paintings of carving, this vintage cookbook serves up a pleasing 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 new release of chefs can get pleasure from and percentage those delectable dishes with friends and family.
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If too thick, cream· may be added to desired consistency when ready to serve. 2 % dash Maggi sauce dash Tabasco sauce salt to taste The Hearthstone, Hartford, Connecticut 56. Split Pea Soup INGREDIENTS 2 quarts water 2 cups split peas 4 sta Iks celery 2 carrots 1 onion (Serves 4 to. 6) DIRECTIONS Put all ingredients in soup pot, bring to boil and let cook for 20 minutes at high heat. Reduce heat and simmer until peas- are done. Strain through colander. ~ teaspoon thyme 1 pinch cayenne pepper. y 1 have about 600 cook' books.
And >celery and add to cabbage and toss all together. Place. in erator to crisp until ready to use. add vinegar, butter and seasonings. Cook in double boiler until thick. Cool. and place in covered jar in refrigerator. ready to use, thin amount desired with cream. What is left will keep for a couple of weeks in the refrigerator. hUller Mrs. Edmund Singmaster} ·Philadelphia} Pennsylvania 62. 1 16 oz. cu p celery ~ teaspoon ciT\' mustard ~teaspo()n "'ugar ~ teaspoon salt ~ teaspuon pepper 1 £Jove ~trlic.
Add bay leaves, lime and chutney. Cook slowly for about 30 min. Keep top skimmed off. Strain through sieve, and let cool thoroughly. I small apple 2 oz. hutter 2 heaping tablespoons flour 2 level tablespoons curry powder ~ teaspoon ginger pinch of mace 1 qt. chicken broth 2 bav leaves 1 sliced lime 1 tahlespoon Indian chutney 1 cup coffee cream 4 tablespoons breast of chicken diced 4 tablespoons mango diced sal t to taste lime juice Tail 0' the Coclc~ Los Stir in cream, chicken and pieces of mango from bottle of chutney.
Adventures in Good Cooking by Duncan Hines, Louis Hatchett, Michael Stern