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

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By Duncan Hines, Louis Hatchett, Michael Stern

Kentucky local and nationwide tastemaker Duncan Hines (1880--1959) released his first cookbook, Adventures in stable Cooking, in 1939 on the age of fifty-nine. This best-selling assortment featured recipes from choose eating places around the nation in addition to crowd-pleasing kinfolk favorites, and it helped to elevate the traditional for domestic cooking in the US. full of succulent treats, from the Waldorf-Astorias chook Fricassee to the Oeufs a los angeles Russe served at Antoines eating place in New Orleans to Mrs. Hiness personal Christmas Nut Cake, this ebook contains vintage recipes from most sensible cooks and residential chefs alike.
Featuring a brand new creation via Hines biographer Louis Hatchett and a precious advisor to the paintings of carving, this vintage cookbook serves up a delightful slice of twentieth-century Americana, direct from the kitchen of 1 of the countries so much relied on names in nutrition. 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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Richards Treat Cafeteria, Minneapolis, Minnesota 36. Cream of Peanut Soup INGREDIENTS ~ (Serves about 12) DIRECTIONS lb. butter 4 stalks celerychopped 1 onion-chopped 2 ta bI espoons flour Braise celery and onion in butter over low heat. I gallon ch icken stock Add to above and bring to boil. 1 lb. peanut butter Stir into the above until well blended. Strain through cloth. Add to the above and serve. Add to above and cook until well blended. 1 qt. light cream Forest Hills Hotel. Augusta, Georgia 37.

Potatoes 1 tablespoon salt cup canned okra canned corn 2 cups canned tomatoes Add to the cooked vegetables and vegetable broth above. ) 1 qt. beef stock salt to taste Beef stock should be good tasting and full flavored. Add to the vegetable mixture and let stand at least ) hour before serving to absorb the vegetable flavors. Salt to taste. Reheat and serve. ~ Xl cup The MaramorJ Columbw, Ohio (Serves 6) 53. Andalusian Cold Soup INGREDIENTS 2 egg 'Y0lk~-boi1ed and put through sieve 2 tablespoons 01 ive oil 1 mild onion 1 clove garliccrushed 1 lemon or 2 limesjuice 1% teaspoons Worcestenhire 1 dash ta basco 1 tea~poon dry mustard salt and pepper to taste quart tomato juice DIRECTIONS Work into a smooth paste in a wooden salad bowl.

LIb. lIb. lIb. lIb. lIb. S 1/3 oz. lIb. lIb. lIb. 2 1/3 oz. 2 oz. 1 oz. 1 oz. lIb. lIb. lIb. lIb. lib. I qt. lIb. lIb. lIb. 2" Measures 2 cups 5 tablespoons 3 1/3 tablespoons 42/3 tablespoons 1 cup 3 cups 2 cups 1 cup 2~ to 3 cups 3i cup 5 tablespoons 3 tablespoons 4 to 5 2 tablespoons tablespoons 1 cup 2~ cups 3 cups 2 to 2~ cups 3 cups 1 2/3 cups I cup shelled 2~ cups 4 cups 4 tablespoons 6 tablespoons 1 cup 1 cup 2 cups 1 cup 1 rings 1 cup 2~ cups 3 cups 3 cups 3 cups 2 cups I cup 2~ cups 2 cups 2 to 2~ cups 1 cup I cup tablespoons 2 ~ tablespoons 3 cups 20 medium 3~ cups or 24 medium 2 cups 2 cups 3~ cups 2 cups 4 to 5 CUpS 3 cups 3" 1" FOOD -WEIGHTS AND MEASURES-Continued Ingredient Sugar, confectioners Sugar, granulated Sugar, powdered Tapioca (minute) Tapioca (pearl) Tea (dry) Tomatoes Tomatoes (cooked) Tomato juice Turnips (diced, raw) Vanilla Vermicelli Vinegar Walnuts (English, shelled) Water Yeast Weights 4~ oz.

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