The Dessert Book PDF
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cooking $19.95 Hines “A wonderful compilation by a forward-thinking man who understood classic cooking Th e Dessert and technique and exhibited good taste—whose recipes stand up, even today.” —Nathalie Dupree, Food Network host and author of numerous books on the American South Book “A classic selection of dessert recipes from Duncan Hines’s private collection, ranging from cakes and biscuits to souffl és, puddings, and cheese desserts.”—Maggie Green, author of Th e Kentucky Fresh Cookbook Th by Duncan Hines Kentucky native and national tastemaker Duncan Hines (1880–1959) published his fi rst cookbook in 1939 at the age of fi ft y-nine. Th is best-selling collection e featured recipes from select restaurants across the country as well as crowd-pleasing fam- edited by Louis Hatchett ily favorites, and it helped to raise the standard for home cooking in America. Following D foreword by Michael and Jane Stern the success of this debut, Hines penned Th e Dessert Book in 1955. Filled with decadent e treats, from Ice Cream Royale to Fried Apple Pie to Praline Fudge Frosting, this book s inspired the recipes for the earliest boxed cake mixes and baked goods that carried the s Duncan Hines name. e Featuring a new introduction by Hines biographer Louis Hatchett, this classic cook- r book serves up a satisfying slice of twentieth-century Americana, direct from the kitchen t of one of the nation’s most trusted names in food. Now a new generation of cooks and B bakers can enjoy and share these delectable delights with family and friends. o duncan hines (1880–1959) was a popular restaurant critic, cook, and food writer. o His eponymous line of food products con tinues to be a best seller in supermarkets k around the world. louis hatchett is editor of the Duncan Hines classic Adventures in Good Cooking and the author of Duncan Hines: How a Traveling Salesman Became the Most Trusted Name in Food. cover photo: Dreamstime ISBN: 978-0-8131-4465-8 51995 9 780813 144658 The Dessert Book •• The Dessert Book Duncan Hines •• Edited by Louis Hatchett Foreword by Michael and Jane Stern Due to variations in the technical specifications of different electronic reading devices, some elements of this ebook may not appear as they do in the print edition. Readers are encouraged to experiment with user settings for optimum results. Copyright © 2014 by Louis Hatchett First published in 2002 by Mercer University Press The University Press of Kentucky Scholarly publisher for the Commonwealth, serving Bellarmine University, Berea College, Centre College of Kentucky, Eastern Kentucky University, The Filson Historical Society, Georgetown College, Kentucky Historical Society, Kentucky State University, Morehead State University, Murray State University, Northern Kentucky University, Transylvania University, University of Kentucky, University of Louisville, and Western Kentucky University. All rights reserved. Editorial and Sales Offices: The University Press of Kentucky 663 South Limestone Street, Lexington, Kentucky 40508-4008 www.kentuckypress.com The Library of Congress has cataloged the Mercer University Press edition of this book as follows: The Dessert Book edited by Louis B. Hatchett, Jr. 1st ed. p. cm. ISBN 0-86554-810-2 (hardcover: alk paper) 1. Desserts I. Hatchett, Louis TX773 .D818 2002 641.8’6-dc21 2002151070 ISBN 978-0-8131-4465-8 (pbk. : alk. paper) ISBN 978-0-8131-4467-2 (pdf) ISBN 978-0-8131-4466-5 (epub) This book is printed on acid-free paper meeting the requirements of the American National Standard for Permanence in Paper for Printed Library Materials. Manufactured in the United States of America. Member of the Association of American University Presses For Linda Priscilla Contents •• Foreword by Michael and Jane Stern ix Preface xi Introduction 1 Equivalent Measures and Weights 3 Food Weights and Measures 3 Sweetening Value of Sugar Substitutes 6 Recommended Temperatures 7 Substitutes 8 Baking and Cooking Terms 8 Useful Kitchen Utensils for Dessert Preparation 11 How to Freeze Desserts 13 Reducing and Increasing Recipes 16 Cakes 19 Frostings and Fillings 79 Biscuit Desserts 96 Custards 106 Fruit Desserts 116 Cheese Desserts 129 Gelatin Desserts 140 Pastry 159 Soufflés, Fondues, Sponges, and Whips 213 Baked and Steamed Puddings 222 Frozen Desserts 235 Cookies 253 Dessert Sauces 275 Miscellaneous Desserts 286 Coffee 303 Index 309 Foreword •• In the 1940s and 1950s, Duncan Hines was the most respected restaurant reviewer in America, known for reliable recommenda- tions of eating places in cities and on back roads from coast to coast. While Hines’s pioneering road trips are now history, his name lives on to many shoppers as a dependable brand of cake mix. That legacy is fitting, for while Hines was an omnivore, he had a special fondness for cake and just about all desserts—as he put it, “from the old standby, apple pie, to such exotic creations as zaba- glione.” How fortunate that his passion has been captured in The Dessert Book. First published in 1955, it is a treasury of recipes gath- ered over two decades of travel, from restaurants Hines liked as well as from friends and family. Here are such renowned classics as mile-high Lemon Chiffon Pie from Stone’s in Marshalltown, Iowa, and Date Nut Torte from the L. S. Ayers Tea Room in Indianapolis (now part of a museum). Here, too, are creative ways to use Duncan Hines’s own cake mixes, such as Banana Nut Cake using Devil’s Food Cake Mix and Cherry Coconut Angel Food Cake. The scope of this cookbook is astonishing: more than five hun- dred recipes in every conceivable category—pies, cakes, and cook- ies, of course, but also ice cream and toppings, waffles and fritters, pinwheels, slumps, shortcakes, Fromage à la Crème and Peaches Flambée Royale. As Hines’s followers learned to expect from his restaurant reviews, the recipes are clear and precise, easy to follow, and sure to yield happy results. “By following one of my recipes,” he wrote, “you will surprise yourself with perfect results—and how ix
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