One of the many changes that the pandemic caused in me was a reversal of my austere policy on hard-copies of cookbooks. Where once I had been donating my more rare books and avoiding paying for anything I could view in a library, I suddenly had the urge to build up my home collection more…
If constituent services is any measure of a councilperson’s effectiveness then there is little debating that Mary Pat Clarke had a long and successful career. I once spoke to Mary Pat Clarke and mentioned that I had seen this recipe, for “Fudge-It,” in “Good things are Cooking in Greater Homewood,” a cookbook produced in 1973 by the GHCC. She professed to not be much of a cook. I have to admit this fudge recipe isn’t the most magical, fudgey candy around, but hey – its in the name.
“Gumbo Filet Powder is made of the tender young leaves of the sassafras,” wrote Jane Gilmor Howard in her 1873 cookbook Fifty Years in A Maryland Kitchen, “picked in the Spring, and dried carefully in the shade as you do herbs; powdered fine, bottled and corked tight. It is much used in New Orleans.” This…
Mary was a suffragette, also championing suffrage’s companion cause, temperance. Stereotypes aside, she seemed to have some fun.
I’ve come across a fair share of librarians in my cookbooks. Librarians might be next behind home economists as far as professions of recipe-contributors goes. Unfortunately, I could find scarce information about Ruth Wood, who contributed this “good luncheon dish” to “Once Upon A Thyme in Charles Village” in 1972. Her name is too common…