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In 1921 The Milford Publishing Company published the first edition of this book entitled The BlueHen’s Chickens’ Cook Book. This title was understood to mean that the Blue Hens (Delaware state nick name) Chickens (ladies living in Delaware) compiled a comprehensive recipe book. The recipes are usually simple and the ingredients are few, but the elegance and flavor are timeless. It has been renamed to reflex the historic significance of the book to todays readers and chefs. For chefs of today, the interest will be both historic and practical. Historic to be able to see the evolution of some of todays popular dishes, and practical because they can view the core of the recipe and build on that in their own unique style. An added bonus is the humor that was part of the book originally and is still entertaining today.
