The I Hate to Cook Book: 50th Anniversary Edition

The I Hate to Cook Book: 50th Anniversary Edition

Peg Bracken

Language: English

Pages: 224

ISBN: 0446545929

Format: PDF / Kindle (mobi) / ePub

"There are two kinds of people in this world: the ones who don't cook out of and have NEVER cooked out of THE I HATE TO COOK BOOK, and the other kind...The I HATE TO COOK people consist mainly of those who find other things more interesting and less fattening, and so they do it as seldom as possible. Today there is an Annual Culinary Olympics, with hundreds of cooks from many countries ardently competing. But we who hate to cook have had our own Olympics for years, seeing who can get out of the kitchen the fastest and stay out the longest."

- Peg Bracken

Philosopher's Chowder. Skinny Meatloaf. Fat Man's Shrimp. Immediate Fudge Cake. These are just a few of the beloved recipes from Peg Bracken's classic I HATE TO COOK BOOK. Written in a time when women were expected to have full, delicious meals on the table for their families every night, Peg Bracken offered women who didn't revel in this obligation an alternative: quick, simple meals that took minimal effort but would still satisfy.

50 years later, times have certainly changed - but the appeal of THE I HATE TO COOK BOOK hasn't.

This book is for everyone, men and women alike, who wants to get from cooking hour to cocktail hour in as little time as possible.



















a plateful of store-bought petit-fours (or other rich little cakes), or a dish of good chocolates, or a bowl of nuts and raisins, or all three, hereinafter known as Oddments. Everyone can eat the fruit dessert, you see, and you, as hostess, will not be miffed if they pass up the rich goodies. After all, you spent no time making them, and, also, there will be more left for you and the family to enjoy when the ladies finally go home. Remember, too: If your luncheon is reasonably substantial or

the doctored-up-canned-beans bit, not to mention your mother’s favorite recipe for Carrot-Tapioca-Meat Loaf Surprise. And if somebody waves a dinner invitation, you leap like a trout to the fly. So, with these additional thirty, you’re in. Now, the points that are special about them are these: 1. They all taste good. 2. They are all easy to make. 3. Each has been approved by representative women who hate to cook, and not one calls for a bouquet garni. 4. Some do two jobs. They involve

casserole dish till you run out of material. Sprinkle the grated cheese lavishly on top and bake, uncovered, at 300˚ for thirty minutes. CANTON TUNA 4 servings 1 can condensed cream of celery soup cup milk 1 can tuna green pepper celery 1 can chow mein noodles soy sauce (optional) Thin the soup with the milk, add the tuna, a bit of chopped green pepper and celery if you have them, heat, and serve over the noodles. A little soy sauce is good in this, but it isn’t essential.

crisper. Now, there is one more thing we must consider in this chapter: THE SPECIALTY. These days it is important to have a specialty, because you never can tell on what bright sunny morning you may wake up and discover that you are a celebrity. Perhaps you were the eleven-billionth person to go through the Holland Tunnel, or maybe you had ten children in two years, all quintuplets. No matter. The reporters will be around, and the second thing they’ll ask you for, after your measurements, is

raw apricots 1¼ cups mashed bananas 14 cups sugar pinch of salt 1 tablespoon butter 1 bottle liquid pectin juice of 1 orange and 1 lemon if you want a somewhat thinner jam She brings the fruit, sugar, and salt to a rollicking full boil and keeps it that way for a minute while she stirs it constantly. Then she adds the butter, takes the pot off the burner, stirs in the liquid pectin, skims it, pours it into jars, and pours on the paraffin. She has one more specialty, too, which she’ll

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