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Evening star. [volume] (Washington, D.C.) 1854-1972, January 12, 1947, Image 89

Image and text provided by Library of Congress, Washington, DC

Persistent link: https://chroniclingamerica.loc.gov/lccn/sn83045462/1947-01-12/ed-1/seq-89/

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"Baa"
60,000 MILES OF EATING by Clementine Paddleford
OKLAHOMA: Hines remembers creamy black-bottom pie with a
crunchy crumb crust, made with a chocolate-custard base and
topped by gelatin meringue, whipped cream, chocolate shavings
Duncan Hines knows more about food
than any man in America. He picks
his twelve favorite recipes for you
Duncan Hines is, beyond any question of
a doubt America’s best-qualified expert
on cooking and eating. He has spent 11 years
hunting for something to eat. The search has
already taken him over a million miles, into.
9,000 eating places. This year he will cover
another 60,000 miles, take many a dose of
bicarb. But he thinks it’s all very worth
while because he comes back with recipes
and memories of dishes like the ones on these
pages.
Hines says that if this were a dream
world, the best of all possible places for
a man to eat would be his own table.
But, according to him, only two wives out
of 10 put real love into their cooking. So the
safest bet is to eat out — provided you find
a place where the kitchen is dean and the
chef has pride.
That’s a challenge for every skillet-holding
U. S. wife. And it's the best reason we know
for reading what else expert Hines has dis
covered — and for using the coupon on the
opposite page.
In his traipsing around the country, Hines
has learned many cooking-eating tricks.
They’re the backbone of his three books which
roll up over a million sales every year. His
main purpose behind all this is to raise the
standard of U. S. eating. As a result, he’s a
good one to listen to if your interest in food
goes any farther than tightening your
waistline.
Incidentally, you should know that Hines
is no red-faced, bulging gourmet who has
spent a lifetime pleasing his palate. He
started out as a perfectly average traveling
salesman. In self-protection, he began to keep
a notebook on good, safe places to eat. He
added to the list on vacation motor-trips.
Friends heard about his notes, called to get
an eating list before setting out on business

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