Warning: This is a pretty macabre story to go with a candy recipe post. It’s October, so if you want you could come up with some intrigue about ghosts in Greenmount Cemetery. If you are more the spiritual type you can think of the connections between food and communion with the dead. A recent run-in…
“Because fall and winter diets are often deficient in vitamins, A, B, and C, and important minerals, kale should be served at least two or three times a week.” – 8/7/1953 Hagerstown Morning Herald I recently acquired this little community cookbook, “Kitchen Kapers,” put out by Bethel 31 of The International Order of Jobs Daughters…
I don’t know about you but I’m not through with corn just yet. You can hold the pumpkin until I’m done scraping kernels from the last fresh cob I can find.I like to broil it (or grill it) and add it to things or freeze for later. This time I opted for a plain corn pudding…
[When referencing this research please cite this website or my book: Old Line Plate: Stories & Recipes from Maryland, Kara Mae Harris, 2022] Here in Baltimore, the ever-booming crab cake trade is propping up more than just restaurants and tourism. Advertisers make embarrassing attempts to appeal to our obsession. There’s documentaries about the search for…
Home Economics as a professional pursuit codified “women’s work” and amended school curricula, but it also opened doors for women professionally. The name Virginia Roeder may ring a bell to longtime Baltimore recipe collectors. For 23 years she wrote for the “women’s pages” of the Baltimore Evening Sun, offering guidance on cooking and housekeeping. She…