Featured Cookbook

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1. Horn and Hardart Baked Beans

2. Horn and Hardart Baked Macaroni and Cheese

3. Horn and Hardart Rice Pudding

Book Description

On the 100th birthday of Horn & Hardart, a look back at one of America’s most beloved institutions A coin-operated glass-and-chrome wonder, Horn & Hardart’s Automats revolutionized the way Americans ate when they opened up in Philadelphia and New York in the early twentieth century. In a country where the industrial revolution had just taken hold

... (more)

The Automat: The History, Recipes, and Allure of Horn & Hardart's Masterpiece

Authors: MARIANNE HARDART,LORRAINE DIEHL

Date: November 2002

ISBN: 0609610740

Publisher: Clarkson Potter

Hardcover

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Serves 8

• 2 cups cooked rice

• 1 quart milk

• 1/2 teaspoon salt

• 3/4 cup sugar

• 3 tablespoons unsalted butter

• 6 large eggs

• 1 tablespoon vanilla extract

• 1 1/2 teaspoons cinnamon

1. Cook the rice according to package directions.

2. In a 2-quart saucepan, heat the milk, salt, sugar, and butter over low flame. Cook until the milk is scalded and transfer to 2-quart double boiler. Meanwhile, beat the eggs and vanilla in a medium bowl. Stirring constantly, slowly add the beaten eggs to the double boiler, then the rice, and cook until thickened, about 5 minutes.

3. Pour the mixture into a 9x11-inch baking pan, sprinkle with the cinnamon, and let stand at room temperature about 30 minutes. Cover and refrigerate until well chilled, about 4 hours.

More From This Book:

1. Horn and Hardart Baked Beans

2. Horn and Hardart Baked Macaroni and Cheese

3. Horn and Hardart Rice Pudding

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