The Just A Minute Cookbook (1952)
Title: “The Just A Minute Cookbook”
Author: ALICE WILSON RICHARDSON
Publisher: PRENTICE-HALL, INC. New York
Year of Publication: 1952
Pages: ~159
LOC Catalog Entry: http://lccn.loc.gov/52009350
Copyright Status: Public Domain in the United States and countries following the rule of the shorter term
INTRODUCTION:
“If you work, if you have week-end guests, or if you simply don’t want to spend your life in the kitchen, this book is your dish.
Kitchens can and should be attractive, convenient and comfortable, but if you are the type who likes to spend hours on end in them, this book is not for you.
It’s not for drudges, putterers or anti-social people. It’s for people who like to serve food with a flair and like to sip a cocktail and be gay with their guests meanwhile.
You don’t have to be an expert cook to follow these recipes. For, even though the prescribed use of wines and herbs in most of the main dishes will make your guests think you are a culinary genius, there is not one instruction which will be over an amateur’s head.
This book is not supposed to be a begin-all and end-all in cookery. Every good kitchen should have a basic cook book which can be referred to when you want to bake a cake, can tomatoes or preserve strawberries. Just a Minute will not do that for you. But it will tell you what you can have for supper when you get home from the office and your husband, beau or guests are arriving within the hour. The menus are short because the theory of the book is that few dishes and ample portions are easier to prepare and more satisfying to the appetite.
Always remember that the number of people a dish will serve depends on what goes with it and how hungry your guests are.
Be flexible in following the recipes. The more proficient you become, the more you will be able to measure to taste in the Southern Mammy tradition. After experimenting with a dish several times, you will be able to add a soupcon of this or a dash of that so that the recipe will become your very own and not a cook book reproduction.
Quick cookery means less time in the kitchen and more time with your guests. It means, in short, a quick, easy success—which is good enough for anyone.
You’ll find what a successful hostess you can be when you say “Dinner in Just a Minute,” and mean it.”
TABLE OF CONTENTS:
Read This First 1
They’ll Think You’re a Pro 3
Herb Chart 6
Wine Chart 7
Short Cuts and Tricks 8
Freeze Treatment 14
Under Pressure 16
Fast Starters 18
Cocktails 19
Canapés 24
Soups 29
Quick Entrées—Easy Menus 35
Vegetables 80
Happy Endings 91
Salads—Salad Dressings 92
Desserts 97
Right in the Living Room 101
Not Quick but Easy 119
The Very Last Minute 140
Index 147
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