Summary
A little piece of Maine's political history floated up with this week's recipe. Marion Wright in Bangor had written asking about chess cakes, which she remembered her mother making. Marion had the basic process down: line cupcake tins with pie pastry, put in a dollop of jam or jelly and top it with cake batter. She needed the recipe for the cake batter.
I didn't make the connection right away, but sharp-eyed Diane Clough of Bridgewater poked around in her mother's 1952 Rebekahs cookbook and found a recipe titled "Maids of Honor" submitted by Helen E. Brown of the Emerald No. 65 lodge in North Anson. Sure enough - pastry, jam and cake batter.See the full content of this document
Extract
Chess Cakes Are a Culinary Checkmate
Maids of Honor were a moderately popular little tart in the 1800s, but the filling in those days was lemon flavored and sugary and would remind a Southerner of chess pies. (How ...
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