Adventures in Good Cooking
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Kentucky native and national tastemaker Duncan Hines (1880–1959) published his first cookbook, Adventures in Good Cooking, in 1939 at the age of fifty-nine. This best-selling collection featured recipes from select restaurants across the country as well as crowd-pleasing family favorites, and it helped to raise the standard for home cooking in America. Filled with succulent treats, from the Waldorf-Astoria's Chicken Fricassee to the Oeufs a la Russe served at Antoine's Restaurant in New Orleans to Mrs. Hines's own Christmas Nut Cake, this book includes classic recipes from top chefs and home cooks alike.
Featuring a new introduction by Hines biographer Louis Hatchett and a valuable guide to the art of carving, this classic cookbook serves up a satisfying slice of twentieth-century Americana, direct from the kitchen of one of the nation's most trusted names in food. Now a new generation of cooks can enjoy and share these delectable dishes with family and friends.
of the shortening with the flour to a corn meal consistency. Add remaining shortening and blend to the size of large peas. All flour must be completely absorbed in the shortening. 4 cups (1 qt.) all purpose flour (sifted) If pastry flour is used, either the shortening may be slightly reduced, or the flour increased. This blended shortening and flour may be prepared the day before and set in the refrigerator. To 12 tablespoons cold water, add 2 teaspoons salt Add cold water, a little at a
½ teaspoon salt Stick whole cloves into onion until it is covered. Combine with tomato juice and other ingredients. Bring to a boil and let boil for 5 minutes. Strain. 2 envelopes gelatin ¾ cup cold water Dissolved unflavored gelatin in water and add to hot tomato mixture. Pour into ring mold and chill until set. When ready to serve unmold on nest of endive on a salad plate at least three inches larger than the mold. 2 cups cottage cheese ½ cup mayonnaise 1 tablespoon chopped chives 1
Cigarettes 7. Cheese Johnnies 8. Hot Toasted Cheese Hors d’Oeuvres 9. Cheese Roll 10. Cheese Spread 11. Mushroom Canapes 12. Oyster Canapes 13. Onion Cake 14. Broiled Oysters College Inn 15. Sausage Roll 16. Jellied Tomato Canape 17. Spiced Tomato Juice 18. Spiced Orange Peel 19. Fresh Rhubarb Juice 20. Shrimp Ernie 21. Albondigo Soup 22. Bean Soup 23. Boola Soup 24. Borsht 25. Canadian Cheese Bisque 26. Double Strength Beef Bouillon 27. Chicken Velvet Soup 28. Baked Chili
onions—sliced thin 1 green pepper—chopped 1 small can pimento—with juice ½ can tomatoes ½ teaspoon Worcestershire sauce salt and pepper to taste On top of the chops place ingredients in layers in order given. 1 cup rice—measured and then cooked. Place cooked rice over all and simmer on top of stove for 2 hours, or cover and place in 300 F. to 325 F. oven and bake for 2 hours. When ready to serve, lift each chop out with a spatula, leaving the rice on top of each chop. Hotel Leopold,
pan, in a 400° F. oven until it browns, basting every 10 or 15 minutes. 1 onion—diced 1 carrot—sliced 1 stalk celery 1 bay leaf 1 pinch thyme Add to the duck and let simmer in 325 F. oven for 45 minutes to 1 hour. Remove the duck and make a gravy. Quarter the duck and place on a platter. 6 small pearl onions 3 oz. melted butter Let brown. 3 slices bacon—minced Add to onions and simmer for 5 minutes. 1½ lbs. shelled peas ½ heart of lettuce—shredded ½ teaspoon salt 1 teaspoon