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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 decide on eating places around the kingdom in addition to crowd-pleasing kin favorites, and it helped to elevate the traditional for domestic cooking in the USA. packed with succulent treats, from the Waldorf-Astorias poultry Fricassee to the Oeufs a los angeles Russe served at Antoines eating place in New Orleans to Mrs. Hiness personal Christmas Nut Cake, this e-book contains vintage recipes from most sensible cooks and residential chefs alike.
Featuring a brand new advent via Hines biographer Louis Hatchett and a precious consultant to the paintings of carving, this vintage cookbook serves up a lovely slice of twentieth-century Americana, direct from the kitchen of 1 of the international locations so much relied on names in nutrients. Now a brand new iteration of chefs can get pleasure from and percentage those delectable dishes with friends and family.

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If too thick, cream· may be added to desired consistency when ready to serve. 2 % dash Maggi sauce dash Tabasco sauce salt to taste The Hearthstone, Hartford, Connecticut 56. Split Pea Soup INGREDIENTS 2 quarts water 2 cups split peas 4 sta Iks celery 2 carrots 1 onion (Serves 4 to. 6) DIRECTIONS Put all ingredients in soup pot, bring to boil and let cook for 20 minutes at high heat. Reduce heat and simmer until peas- are done. Strain through colander. ~ teaspoon thyme 1 pinch cayenne pepper. y 1 have about 600 cook' books.

5 oz. 2 oz. lIb. lIb. 8 oz. lIb. 1 oz. 8 oz. 8 oz. Measures 1 cup 2 cups 1 cup 2~ cups 1 cup 1 cup 4 medium 1~ cups 4 oz. 8 oz. 1 cup 2 cups 2 tablespoons 2 cups 1 cup 1 cup 1 cup ~oz. sugar 1 cup maple syrup lY'2 cups sorghum or molasses 1 ~ cups cane syrup 2 cups corn syrup Cake and cookie recipes using 1 cup of sugar may be replaced with ~ cup sugar. honey ·and Yau will find the recipes numbered rather than the pages, and credit for e·ach one is given in the line immediately following. the reCIpe.

Millerl Chef 43. Parker House Lobster -Stew INGREDIENTS ~ ~ ~ lb. cooked lobster meal-cubed cup butter cup sherry pinch of paprika saIl and freshly ground black pepper to taste pint heavy cream pint milk tablespoon sweet butter (Serves 4). DIRECTIONS Melt butter in a pot and add lobster meat and saute until golden brown. Add salt, _pepper, paprika and sherry and let cook slowly for 5 minutes. Add milk and cream and let come to boiling point. Remove from fire, add butter and serve at once. Parker House, Boston, Massachusetts (Serves 10) 44.

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