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In the matter.t *MARYLAND HIM TITS.1-d%n►dn-a° wriMs un il It becomes light and flaky; co-•ex)he re i si, but not adherent! spongy, but n tKheki*. ihe biscuit block and the axe-be it-° itmi Is an inuovAtt n, Introduo d to lightenthe labor and expedite work a« regards time, lu: the procHfr^ does not r^nke the true ! Mary ai d biacuit of coioma Uuit*s nor of 9 | tbe*e titiiits.* ‘The dough is made bv mixing the best* flour, water, a pinch of salt and g’s lard, i ho h;td rnu-t bo the ‘loaf-fat* of the ? c g,L ha* t k. n fr-un t ie eotra is ts n *t g der • k , i u \ A w . thee I greatas r.* No one but the Philadelphia Recur i writer aver thought of putting yea«t* j powder or atiy form of saicratus iu a biscuit. 5 i ‘Tu a recent number of the Philadelphia r | LadieV Home Journal Dorothea Carterethas a chapter on crabs. To rn ike crab coquettes she - irs, take the meat of one dor m^ j boiled cr.it s. Ac.. and tor deviled tfitak bit* process, ‘the picked meat of one dozen boiled* crabs,' Ac5 ‘'Boiled crabs! DM anybody but a Phila-deiphnn ever b Ha crib? Were n Talbotcounty co-ok’to boil a crab she won d be *um-j mar y ittset arged. An if a ralbct t :v housekeeper should boil crabs she would beoiIA Talbot Lsdyb Indignation Over a ^ Philadeiphia Kecipe.(Special Dispatch to the Haiti nore Sun.l y | Easton, Mu., N* v. II —An Eastern Shorehousekeeper, who is herself a good cook, j thou/h she does not have that work to do, asj she always keeps a trained colored ctrained, that is in the o d-fashiooed school of *r Maryland cookery, us well as in the accepted modern methods si much in vogue ri the cooking «choo i, criticises some Philadelphia recipes fur doing s mo cooking wtr.oh she i c is 1 thinks is done nowhere eDe as well as it is j v done in Maryland, and nowhere in Maryland nft well hs on the Eastern Shore. Shetats:*' *“11 ere. f r instance, is a recipe In the PhD-^ adelphia Record for making Maryland bi*-** j cu t. and we are tlt; i 1 with an assumption of■ ■: --A ■ ■ ’0 5 wisd ra. i! not h display of arrogance, that y { when you make biscuit aoo rding to thisrecipe one has the true bread of colonialdays, when these biscuit had a reputation r~ far and wide and could not be made at the best but in Maryland. The writer then goes on to miy that when you have measured out and mixed your flour and water you muste I ut t* e mass m k b o, k and with the eye of an axe g v«* a so manythousmd whacks, then turn it ovet and whack it ho uiauy y j thousand times more, and more turns and y more whsck*. an 1 so on, all lt;f which Is bad and wr ng enough, but the wor-t is the1 ^ rlter tells how much yeast powder must bo ie | put in the flour or dough! This is an insult rt to the M try Sand biscuit. It knows no yeast ie powder. And the Maryland biscuit of colo-li nial days knew no biscuit block, no axe norbeating. It was made by working the doUkh ou a biscuit board with hands and•Xnelled from polite society. Boiled crabs I -That is worse. if possible, than putting yeastpowder in Mary and biscuit.^ I “I harl y hare patience to tell those Ph I la-‘ip..delph an-*, but it may be go »1 missionary work, that the way to get a clc 7-n hard crabs read * f r peking If to put them, a ive, in a ( r« und pot over a good fire, pour half a p ntr of vim gar and a gill of wa lt;r in the pot.cove- un with wet seaweed if at hand, if not with v rdinary fresh and green s d graasfrom the aril; if neither access! b e,w|th any-otrndttiowalstP«ththing wbloh will keep the steam In and let | ^ the vinegar ‘•team cook the crabs, Roiie I crab |Q meat is riot tit to be eaten. To u*e it m j y ! lev Isd cmbfl or c pieties spoils the wholef | dish.“Deliver us from yeast pow ler Marylandbiscuits an i boiled crabs, nn 1 enjo * them atyour feasts, oh, ye Putin 1eiuhlans. 1# theys suit youl You may trunk the n palatable, ifv hotter, but aat re tier f wi Keep re i ng jou thev ar* not wholesomeS'*h I N r s ( 01 OKI I) V E I KKANSiod»tobfsoClt;AIn1 kt
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