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The Original New York Times Cook Book

The New York Times Cook Book by Craig Claiborne came out in 1961, and the cover of my copy has the word "original" looking like it is manually inserted into the title. But I cannot show you a picture, because in 1990, it was revised to this copy.

My copy includes some fabulously dated recipes (poached eggs in aspic, anyone?) and occasional comments on the recipes (on sea scallops seviche: "Attitudes toward food are often droll.").

Although I've already prepared a couple of recipes from this book, it has so many recipes that I can easily find ten more that I'd like to try. Here are the first five:
* Deviled chicken spread - a sandwich spread that looks like a perfect way to use the rest of my roast chicken
* Rice, lamb and lentil soup
* Potted beef Italian style
* Poaches salmon steak
* Broiled scallops (Craig says: Scallops in vermouth is an unusual and good idea. Sounds good to me!)

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