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 decide on eating places around the kingdom in addition to crowd-pleasing kin favorites, and it helped to elevate the normal for domestic cooking in the USA. choked with 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 ebook 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 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 meals. Now a brand new iteration of chefs can get pleasure from and proportion those delectable dishes with friends and family.
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Extra info for Adventures in Good Cooking
Ground lean beef large carrot medium-sized onion small stalk celery eggs hehateu f t k -quarts ot b ee s oc 27. Chicken Velvet Soup INGREDIENTS 1 quart chicken stock 2 tablespoons cornstarch 2 tablespoons cold milk ~ (Serves 10 to 12) DIRECTIONS Combine stock with mixture of cornstarch and milk and boil for 10 minutes. cup cream 20% Add to above mixture and let come to a boil. 4 egg yolks-beaten Pour mixture slowly over egg yolks, beating constantly. Put in double boiler. 1h cup cream 40% spe~k curry powder speck cayenne pepper ~ teaspoon sat t ~ teaspoon white pepper ~ teaspoon celery salt 1 teaspoon onion juice Add to mixture and cook about 2 minutes.
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. Let cool. Add lemon Juice, orange juice and grenadine to above and refrigerateo Peel grapefruit and separate into sections. When gelatin is partially congealed.
1h cup cream 40% spe~k curry powder speck cayenne pepper ~ teaspoon sat t ~ teaspoon white pepper ~ teaspoon celery salt 1 teaspoon onion juice Add to mixture and cook about 2 minutes. Serve with whipped cream. Grace E. Smith's Restaurant, Toledo, Ohio 28. Baked Chili Con Carne INGREDIENTS 1 lb. #2 can kidney beans 1 dove garlic-chopped 4 tea~poons chili powder The (Serves 6) DIRECTIONS Place in cold skillet over low heat and cook through but do not brown. Combine with meat but do. not cook. Add to above- m·ix ture.
Adventures in Good Cooking by Duncan Hines, Louis Hatchett, Michael Stern
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