By Louis Hatchett, Duncan Hines
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 choose eating places around the state in addition to crowd-pleasing kinfolk favorites, and it helped to elevate the traditional for domestic cooking in the US. choked with succulent treats, from the Waldorf-Astoria's poultry 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 booklet comprises vintage recipes from most sensible cooks and residential chefs alike.
Featuring a brand new advent by way of Hines biographer Louis Hatchett and a priceless 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 relied on names in foodstuff. 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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Extra resources for Adventures in Good Cooking
Cook until tender. salt and pepper dash of nutmeg Season to taste and serve very hot with sliced frankfurters floating on top. prolled cooking me/hods also have kept pace. 'tihle. and regardless of what gratldtna told 'YUU, soda tends to destrov the vi/alnin content of cooked fruits and vegetables. A little vinegar or lemon juice added while these are cooking is said to aid materially in retaining these important elements. 45. Mushroom Soup INGREDIENTS (Serves 6 to 8) DIRECTIONS 1 quart chicken broth I te'clspoon onion juice ~ lb.
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1 cup of lard sal t and pepper to Heat lard, add okra, seasoning and onion. Cook until okra is browned. 1 tablespoon tomato paste 2 cloves of garlicminced Add to okra and onion mixture, then add crabs and brown for five minutes. Add the water in which the shells were cooked and boil for one hour. small piece of bay leaf 1 sprig of thyme Add the shrimp and other ingredients and let simmer for 3 hours, stirring occasionally. taste 2 onions-minced 2 tahlespoons parsleychopped fine salt and pepper to taste Serve with hot steaming rice.
Adventures in Good Cooking by Louis Hatchett, Duncan Hines