St. Mary’s Cemetery

Took a few photos yesterday and added them to the portfolio — this one is my favorite:

St. Mary's Cemetery, Baltimore, MD

Rinktum Your Tiddy!

You might know about, or even share, my obsession with old cookbooks.  I’ve been collecting them for years — and I probably have culled my collection down to…50 or so.  I read them like other people read novels.  Reading old cookbooks gives you a sense as to what the world was like during the time the book was written — was the economy good?  Was the country at war?  Were people health-obsessed?

Not only are old cookbooks a window into the past, they’re a great way to find old classic recipes you never see anymore, or recipes that are more giggle-worthy than actually edible.  (Peanut loaf?  Umm…I’ll pass, thanks.)  Enter “Rinktum Tiddy”.  I found this recipe in the Good Housekeeping Book of Menus, Recipes and Household Discoveries, published in 1926.

• 1 pint canned tomatoes
• 1 tsp salt
• 1 tsp sugar
• 1/8 tsp pepper
• dash cayenne pepper
• 1 T chopped onion
• 1/2 lb. cheese
• 1 tsp butter
• 1 egg
• buttered toast or crackers

Heat the tomatoes and add all the seasonings.  When hot, melt in the cheese, adding it gradually while stirring constantly.  When smooth, add the butter and the egg beaten, stirring all the while.  Serve on slices of hot buttered toast or hot crackers.