Milford chronicle., 1931-01-30

Delaware has long been the lead
er OH Peninsula long noted for its
fine cooking. Characteristic dishes
of the Peninsula became famous
long ago, and many of our favorite
dishes have won renown in foreign
climes. Delaware, and Maryland
fried chicken is known all over the
continent, famed even in Europe,
but according to Vallandigham, a
writer of Delaware history, it is
rarely found in pristine perfection
except in the above named states, or
where some sad exile from these
regions painfully breathes alien air
and jealOusly maintains his native
culinary habitatiOns.
The next article long famed is hot
cakes. Again l take the liberty to
use Vallindigham description. He
says you may have glOrilied buck
wheat cakes, fragrant from
greaseless griddle, fOam-light, not
crudely picked and disfgured with
inky blotches, but delicately golden
bronze or rather blonde, and war
ranted to cure dyspepsia chronic or
acute. Better still are cOrncakes,
like the coiffure of HOrace's Roman
beauty, simple with neatness. You
eat the first two dozen or so with
fresh butter, perhaps as many more
with spoonfuls from the rich brown
sea of gravy surrounding perfect
sausages, and finally a moderate
stack from the last runnings of the
batter, with honey, or with what is
even better syrup from the native
sorghum, or from the half alien
maple.
In spite of such fine things to
write about the official cookbook of
Delaware was not issued until about
twenty-five years ago. MilfOrl cooks
have also had published book of
recipes and called the book "The |
Blue Hens Chickens Cook Book" |
have taken from this book few
recipes which have won favor in
many places. The first is for Della
ware biscuits, and was submitted by |
Mrs. Robert Y. Watson. Three |
pounds of flour, six ounces of lard,
one tablespoonful of salt, rub to-
gether well with one pint water.
Beat till they blister
We next have recipe for shrimp
salad from Mrs. J. Lynn Pratt.
Break each shrimp in half and
serve on lettuce leaves with this
dressing. Two eggs, beat whites
slightly, then the yolks, and add to
whites; put in One-half teaspOOnful
Of salt, the same of sugar, two Ia
of olive oil, One-half
;up of vinegar. Cook until smooth.
4 little mustard may be added if
preferred. When cold add One-half
up of whipped cream. The cream
should be added just before serv-
ng.
As | further glance through this
,ook filled with such tempting re-
3ipes my eye is suddenly arrested by
recipe for snow pudding submitted
" none other than our genial IL
,rarian, Miss Edna c. Barker. Miss
Barker. you have been holding out
III us, you never told us that snow
was your specially. Well,
iris, here it is, read it, then we
will have contest between your
hampton and Miss Barker. Mr..
Boston and ! lend our services as
Judges. Snow Pudding Beat the
ihites of three eggs to a stiff froth;
issolye three tablespOOnfuls of
ornstarch in little cold milk or
yater, and add to one pint boiling
lilk; cook the corn starch thor
ughly; add the whites of eggs very
emily. Sauce-The beaten yolks of
eggs, one cup sugar, one and
alf cups of milk, one half teaspoon
I'll butter, and little salt, Cook
ntil it thickens.
Now believe we have used
nough space telling about the Mil
ord cook book, although I have us
d but a small, small portion of it.
am going to talk of something now
rat doesn't exactly belong in with
le culinary art although it requir-
d cooking. l am going to tell you
bout a product that has often
cen used to wash down some of
elaware's famous foods. 1t is Sus-
tx County Apple-Jack, and in con-
ection with this topic l am going
, give a poem written by late