“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…
This is another recipe from the glamorous hotel era – this time from Cumberland, Maryland. At the time of the publication of “Eat, Drink & Be Merry in Maryland” in the 1930s, Cumberland was a booming town connecting the rest of Maryland to the west, particularly mineral-rich western Maryland, Pennsylvania and West Virginia. Trains, the…
I actually cooked this dinner quite awhile ago but I haven’t posted it because of frustrations. The recipe was contributed to “Queen Anne Goes to The Kitchen” by Margaret Gadd Ashley of the Centreville area. Despite some obvious relation to Janet Gadd Doehler of “Cheddar Chowder,” I couldn’t find out much about Margaret Gadd Ashley….
This recipe comes from the “Maryland’s Way” cookbook via a “Mrs. Frederick W. Brune’s Book, 1860.” The source is likely the Brune Family Papers residing at the Maryland Historical Society. Other than delicious cornmeal waffles, the recipe led only to dead ends, with no real resolution or intrigue. There, I said it. The Brune family…
In 2007, my friend hosted a “gross food” party. Everyone was requested to bring something from their childhood, a family favorite perhaps, something that might strike outsiders as a little gross. Ketchup Fried Rice was enjoyed. There was Ribs & Kraut. Some bozo who didn’t catch the net brought Popeyes. I took the opportunity to…