In 1971, a woman in Fruitland, MD, recovering from an illness, took out an ad in the Salisbury Daily Times to express gratitude towards the “many friends who contributed in any way” towards her recovery. She thanked friends, neighbors, ambulance drivers, doctors, her Pastor, and she praised the Lord. She also thanked “Bill Phillips and the many Party Line listeners” – for the cards, flowers, phone calls and cash donations that they provided in her time of need.
For over thirty years, Party Line was one of the most popular radio shows on the Eastern Shore. Hosted by onetime station manager William Phillips on the WICO country music station, “Party Line” served as a forum where listeners could call in to buy, sell and swap anything from outboard motors to exotic birds. The idea of Craigslist as a morning talk show may seem confusing, but by all accounts, the show’s popularity could be attributed to Phillips himself, who charmed listeners with “folksy chit-chat” – and a sense of community so strong that it mobilized listeners to care for one-another in times of need. An oft-repeated anecdote about the show involves a woman who called to report that her husband lost his dentures on the beach – later found by another Party Line listener, of course.
The nature of radio broadcasts is somewhat ephemeral – and an on-air flea-market even more so. But the show has left behind a lasting legacy in the form of a beloved cookbook sourced from its many listeners. Eastern Shore natives still seek out copies and share memories of the tattered copies of this book serving faithfully in their family kitchens. According to the book’s preface, “What is Cooking On Party Line” received 1400 contributions from listeners.
The resulting book gives an overview of what was cooking in Eastern Shore kitchens around 1983. From the first recipe for “Cheddar Cheese Balls” to the final recipe, “Red Pepper Jelly,” the collection demonstrates that food habits from a particular time and place can’t be easily pigeonholed or stereotyped. While there are many convenience recipes associated with the 1970s, featuring processed ingredients such as Kool-Aid and Cheez-Whiz, there are also recipes that have obviously been passed down for generations, for pickling and preserving, or serving up game like muskrat, possum, and woodchuck. Eight different corn pudding recipes are included. There are, of course, nearly 40 recipes featuring crab. The book also weaves prayers throughout, a constant reminder of spirituality and its ties to the kitchen.
My own copy has a previous owner’s index of favorite recipes hand-written in the back cover- mostly for some of the cakes. When the compilers of “What is Cooking on Party Line” received multiple submissions of very similar recipes, they attribute the recipe to multiple names. It’s interesting to observe the way the recipes had spread and been shared, even before this popular cookbook was published.
I decided to make one of the more ‘popular’ recipes and so I made “One Hundred Dollar Fudge,” a recipe with seven names listed underneath. I didn’t have marshmallow fluff so I made it from marshmallows. I would actually recommend this step to others who make the fudge. The corn syrup in the fluff controls sugar crystallization, and my fudge came out so smooth that it got comments on that fact.
1966 ad for a political appearance on “Party Line”
William Phillips passed away in November 1994, and the show came to an end. WICO Program Director Dave Parks recalled “he was one of the last local superstars in radio. One of a dying breed. He was known all over the Eastern Shore. He was like a Hollywood star here. He endured because of his personality. He really was Mr. Radio.”
Some younger cooks who have inherited copies of the book may have never heard the show, but many people still recall it fondly and can sing the jingle by heart.
“Hello.
Is this the party line?
Yes, it’s your party line and it’s time for all the gossip on your party line.
What’s goin’ on, tell us who, when and how?
Well, just listen in to your party line now.
WICO Radio brings you the latest on your party line, party line.”
Recipe:
- 2 sticks margarine or butter
- 4 ½ c. sugar
- 1 can evaporated milk
Cook over medium high heat and bring to a rapid boil, stirring constantly. Boil exactly 5 minutes, remove from heat and add:
- 3 c. (18 oz.) chocolate chips
- 9 oz. jar marshmallow creme
Stir until melted. Add:
- 2 Tbsp vanilla
- ½ c. nuts
- 1 c. peanut butter (optional)
Pour into buttered 13 x 9 inch baking pan. Set in refrigerator overnight. Then set out two hours before cutting or it will crumble. Makes 5 lbs. of fudge.
