Adventures in Good Cooking
And the Art of Carving in the Home
by Duncan Hines

edited by Louis Hatchett

As I was researching my biography of Duncan Hines (Duncan Hines: The Man Behind the Cake Mix, Macon: Mercer University Press, 2001), one of the items I had to examine was the latest of a trio of books that Duncan Hines published in the latter half of the 1930s. In 1936 he self-published the first edition of his highly regarded Adventures in Good Eating, a guide to America’s finest roadside restaurants. He followed that up in 1938 with Lodging for a Night, his guide to the nation’s superior hotels and motels. And in 1939 he presented the non-travelling public with Adventures in Good Cooking, a collection of recipes that not only consisted of secret dishes from America’s best restaurants of the time but also featured a number of delectable edibles from his family and friends.

The cookbook was updated annually. From time to time some recipes were removed, but only because better ones were added. Over the next 23 years almost 250 new selections were added. The first edition had 466 recipes; that number climbed to 713 by 1960.

There were literally thousands of restaurants that Duncan Hines recommended, but only a fraction of their number ever made it to his cookbook. Here are a few more of their number, followed by Hines’s comments about them:

Parker House, Boston, Massachusetts. “Originators of Parker House roll[s] and famous from coast to coast for more than 80 years [1952]. Specialties: Parker house rolls (of course), broiled tripe, baked lobster, broiled scrod, lobster stew, chocolate cream pie.

The Dinner Bell, Oakland, California. “Once in a while you eat at a place where, when you push back your chair, you say to yourself: ‘This is the kind of dinner I could enjoy every night.’ And that is the kind of cooking turned out by Mrs. Elliott. Whatever you order, and all of it is mighty good, don’t omit the fresh coconut cream pie.”

New Perry Hotel, Perry, Georgia. “An outstanding place for exceptional Southern food. Nannette and Yates Green invite gourmets traveling in this vicinity to enjoy regional food from Georgia. Its country ham (when available), the freshly caught fish, peaches (in season) in pies and desserts, delicious pecan pie [are among some noted for their fare]. Other specialties: Southern fried chicken, chicken pie, Southern steak filets. Salad dressings are homemade, [as are] their rolls, cakes and pies.” Ed. Note: The New Perry Hotel is still serving delicious meals which are placed before diners on fine, white tablecloths, surrounded by lovely fresh floral arrangements that grace the table, and immaculately-dressed, white coated waiters attend to the gustatory dining at its best.

Now that you have become familiar with the story of Duncan Hines and the history and origin of his cookbook, I am sure you will enjoy this volume, as you read, prepare, sample, and enjoy many of the delectable dishes included in it.
—Louis Hatchett, editor

RECIPE SAMPLES:

Lobster Thermidor	(Serves 6)
ingredients	directions
2 fresh boiled lobsters	Cut into one-inch pieces.
2 tablespoons butter 2 medium size truffles	Slice truffles thin and chop fine. Put in sauce-pan, add lobster meat salt, pepper, cayenne and cool slowly for 3 minutes. to taste
1 glass Madera wine	Add to mixture and cook until wine reduces.
1 cup cream 3 egg yolks	Beat yolks in cream with fork. Put in double boiler and cook slowly until thick. Stir sauce slowly into the lobster mixture and allow to heat thoroughly, but DO NOT BOIL. Pour into a tureen and serve very hot.
	Waldorf-Astoria Hotel, New York City
Old English Raspberry Vinegar
ingredients	directions
1 lb. ripe raspberries	Crush in a bowl.
1 qt. white wine vinegar (this can be made by exposing Then strain through a cloth. any good white domestic wine to the air and adding 1 table- spoon vinegar.)	Pour over the berries and let stand overnight.
1 lb. ripe raspberries	—crushed Strain the above mixture through a cloth over this second pound of crushed berries and let stand overnight.
1 lb. ripe raspberries	—crushed Strain the above mixture through a cloth over this third pound of crushed berries and let stand overnight.
1 lb. lump sugar for each pint of juice	Put sugar into a stone crock and strain the entire onto it. DO NOT squeeze the bag. Stir until sugar is dissolved. Put the crock in a pan of water and let simmer slowly. Skim now and then until it gets clear and there is no more scum. Cool and bottle. A teaspoon or so diluted in water with cracked ice, makes a delightful non-alcoholic cooler.
Chas. H. Baker, Jr., Coconut Grove, Florida. Author of “A Gentleman’s Companion” books of exotic recipes. A splendid sauce for steaks can be made by working into butter: salt, fresh ground black pepper, lemon juice, and chopped parsley. —Duncan Hines