The progression of cooking on hearth, stew stove, range, cookstove, beehive & squirrel tail oven to the early 20th Century fireless cooker will be shown in pictures of numerous Maryland museum kitchens. Basic Maryland foods are described such as beaten biscuits, stuffed hams, crabs and oysters. Samples from 19th century Maryland cookbook authors and roasted cornmeal cornbread. This talk is also part of the Maryland Humanities Council Speakers Bureau.
For information contact Patricia Bixler Reber