The 5 hours includes the time in the fridge to cool. I love Peg’s books. I have them somewhere. I am going to be culling my cookbooks soon and will be looking for those books.
Bracken's books are amazingly simple and yet workable. Another fun book is “Aromas and Flavors Past and Present” in which the great cook Alice B. Toklas partners with a 50s “modern” American magazine editor to make cakes from cake mixes and learns to use a Waring blender. The behind the scenes story is funnier than the book particularly her reaction of margarine.