Adventures in Good Cooking by Louis Hatchett, Duncan Hines

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 decide upon eating places around the state in addition to crowd-pleasing family members favorites, and it helped to elevate the normal for domestic cooking in the USA. packed with succulent treats, from the Waldorf-Astoria's chook Fricassee to the Oeufs a l. a. Russe served at Antoine's eating place in New Orleans to Mrs. Hines's personal Christmas Nut Cake, this e-book comprises vintage recipes from most sensible cooks and residential chefs alike.

Featuring a brand new advent through Hines biographer Louis Hatchett and a necessary 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 so much depended on names in meals. 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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Add to cooked onions with other ingredients and crisp bacon. Mix well and pour into precooked pastry. taste ~ teaspoon caraway seeds Sprinkle on top of filling. Bake in a preheated oven 350-375 0 for 12-15 minutes. Serve immediately as appetizer. Bismarck Hotel, Chicago, Illinois You only get out of a meal what you put into its planning, preparation, and loving care in the cooking. 14. Broiled Oysters College Inn INGREDIENTS 24 selected oysters salt and pepper flour butter 3 tablespoons melted butter 2 teaspoons lemon juice 2 tablespoons A-I steak sauce 1 tablespoon Worcestershire sauce 1 jigger sherry or Madeira wine (Makes 24 oysters) DIRECTIONS Salt and pepper oysters lightly.

Cool. 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.

Dried beef. cubed 2 Ibs. onions, thinly sliced Place in a saucepan with a small amount of water, cover and steam over low fire until ouions are transparent. 2 Ibs. lean beef I teaspoon pepper 2 - teaspoons paprika Cut beef in ~ inch cubes. Season and brown in butter in skillet over low fire. Add to onions and dried beef. I tablespoon bu uer % cup tomato paste (6~ ~ oz. can) cup red wine-dry 10 cups meat stock 2 tea~poon~ paprika 1 tahlespoon minced g'clrlic ~ lea'\poon ~ated lelnnn rind Add to above and continue cooking until thoroughly blended.

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