The Baltimore Sun advertised in April of 1909 that they would be running two features in their Sunday editions, with soup recipes from M. Henri Casalegno, a former chef at the Maryland Club. That credential was apt to make Baltimore housewives pay attention. H.L. Mencken certainly knew that when he gave the chef the freelance…
I’ve been a fan of the cheddar-apple pie combination for many years now and I often make my apple pies with a cheddar cheese crust. Somehow, I’d never considered doing the same for peach pies. I made this simple pie for a Labor Day crab feast and my family raved about it – despite the…
Many home cooks dream of achieving what Emily Frances Kitching did. Kitching’s Smith Island boardinghouse was no restaurant. Guests ate at a set time. Meals were served at communal dinner tables. There wasn’t a menu to choose from – there was a smorgasbord of seafood soups or chowders; crab cakes; clam fritters; ham; hot rolls;…
“I suppose they gave it that name because it isn’t real, good, genuine ice-cream—just sort of a sham. You know, a ‘hocus-pocus’ is another word for a ‘hoax,’ or trick. So hokey-pokey ice-cream is a cheat. It’s cold and tastes sweet, but it isn’t good, clean wholesome food.” – Modern Physiology Hygiene and Health primer,…
Eliza Leslie’s “Strawberry Ice” isn’t exactly a Maryland recipe. I made this dessert to partake in the Dundurn Recipe Challenge. Since I didn’t get to a dedicated blog recipe, here it is. Dundurn Castle is a historic site operating as a civic museum in Hamilton Ontario. The mansion was built in 1835, on the site…