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Music – “Bangers And Mash” from The Peter Sellers Collection by Peter Sellers And Sophia Loren. Released: 1990
Life in the culinary world is never dull. Not only is the food fascinating and fulfilling, but the names of the recipes are often so interesting and intriguing that the reader is frequently baffled and bamboozled by them (OK, no more alliteration!). After all, who wouldn’t be mesmerized by the recipes “Buttered Sops” or “Devils in Disguise”? Who of us could resist at least reading the recipes for “You Know What That New Wife Makes for Brother’s Stew”, or “Jell-O Ah-La-Pooch”? All of these recipes, and those mentioned below, are in my collection of cookbooks. In perusing them the other day, I was struck and amused at the colourful and imaginative names for many of them.
One has to wonder if the names assigned to a recipe is an attempt at humour, or if in some obscure way, really reflects what the dish is all about, at least to those “in the know”. Outsiders may scratch their heads, but some recipes entrenched within a local culture may wonder what all of the confusion is about. After all, if you grew up in some parts of the UK, you would certainly know what “Maids of Honour”, “Hindle Wakes” and “Spotted Dick” are.
The United Kingdom has truly produced some of the more colourful recipe titles: “Bubble and Squeak”, “Toad-In-The-Hole”,”Syllabub Under the Cow” and “Roly-Polys”.
Wouldn’t you just love to serve “Angels on Horseback” or “Lancashire Foot” at your next get-together?
What about a dish of “Bath Chaps” and “Sterling Bridies” to get things going? Wash it all down with “Live Long”.
Specialties in Yorkshire, UK include “Moggy” and “Panacalty” “Batchelor’s Buttons”, “Light Wiggs” and “Sampson”.
In the Lake District, you might encounter and enjoy (there’s that alliteration again!) “White Moss Cumberland Nickies” or “Tatie Pot”.
Then there’s always “Cullen Skink”, “Ulster Fadge”, or “Faggots”, not to mention “Bucks Bacon Badger” or “Bedfordshire Clanger”, which is not the town crier ringing the bell.
In the Southern states of the US, you could feast on “Stamp and Go”, “Johnny Mazette” (whoever he was), “Dum-Dum Salad”, or alternately, “Yum-Yum Salad”.
Don’t forget to whip up a batch of “Kathy’s Spanked Potatoes” (sounds positively naughty) or “Devils in Disguise”, or you might want to try your hand at “Horned Toads”, “Watergate Cake”, or “My Radar Corn Pudding”.
There are even “White Trash” cookbooks, of which I have two in my collection. Recipes include “Limpin’ Susie” and “Blasphemin’ on a Shingle”.
In “Ruby Ann’s Down Home Trailer Park BBQ Cooking”, you might try “The Devil’s Pet”. Got a hankering for “Buck and Breck” or “Lulu Paste”? You’ll find these recipes in “Recipes from the Old South” cookbook.
The Pennsylvania Dutch, Amish and Mennonite communities always have wonderful recipe names for their dishes. “Ragged Robins”, “Flapper’s Pie”, “Perfect Food” and “Safety Plugs” are just a few of the recipes, which can be found in “The Canadian Mennonite Cookbook”.
Do you think your family might become squeamish if you were to serve them a plate of “Wigglers”, “Knee Patches”, or “Dried Snitz (schnitz)Pie”?
Perhaps they might warm up to “Corn Soup with Rivels”, “Rotation Cake” or “Basket Ball Fluff”. You probably wouldn’t want to surprise them, though, with “Rice Pap Soup”, or “Old Fashioned Stink Cheese”, also Mennonite recipes.
If you love cookbooks as I do, you can’t help but be enchanted and elated (whoops, there I go again) at the names of recipes. So, the next time you are planning a meal, don’t forget to get your “Parkin” and “Faggots” started early, and you definitely don’t want to overcook your “Ballgame Delight”. Start the pot of water for “Coo-Coo” and don’t forget the “Skirlies”. In the meantime, don’t even bother to ask your local butcher for a “Dutch Goose”. If he had any, you might be surprised to find out that “Dutch Goose” is not a goose at all, but a stuffed pig’s stomach! Enjoy a few more photos of dishes with exotic names: