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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 reliable 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 family members favorites, and it helped to elevate the traditional for domestic cooking in the USA. packed with succulent treats, from the Waldorf-Astorias bird Fricassee to the Oeufs a los angeles 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 advent through Hines biographer Louis Hatchett and a helpful consultant to the artwork of carving, this vintage cookbook serves up a delightful slice of twentieth-century Americana, direct from the kitchen of 1 of the international locations such a lot depended on names in nutrients. Now a brand new iteration of chefs can get pleasure from and proportion those delectable dishes with friends and family.

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I cup fresh tomatoes Peel and quarter fresh ripe tomatoes. Add bay l~af and onion juice. Cook for about ten nlinutes slowly. Add tiny pinch of soda just as you are taking off the fire. Combine tOlnatoes and cream' sauce, season to taste. Top each servo ing with a tablespoon of whipped cream. ) Lowell Inn, Stillwater, Minnesota You migh t try adding Basil to your tomato soup. 34. Creole Okra Gumbo INGREDIENTS DIRECTIONS Wipe the okra with a damp cloth and cut into round slices. 3 Ibs. okra % dozen crabs (Serves 12 to 14) Immerse crabs in boiling water for a few seconds.

Freeze. When ready to serve, peel off container, slice ~ inch thick and serve on lettuce and a tomato slice. Top with mayonnaise and sprinkle with paprika. Mrs. Duncan Hines, Bowling Green, Kentucky Some men have an idea that women spend too much time "fussin' with lood/' yet they keep on trying to please the beast and educate him to enjoy something more than meat, potatoes, and gravy. Hot or cold sandwiches should be seroed as soon as made. Crusts should not be trimmed off unless requested. 68.

I oz. I oz. 4 oz. 6 oz. lIb. 3 slices lIb. 8 oz. 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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