Connie MooreIf you are one of the millions of people who love to read cookbooks, you know that there are some pretty weird sounding names for recipes.

In researching food history, sometimes the answer as to how a name attached itself to a list of ingredients can be found. Sometimes it isn’t so easy.

Personally I would hesitate to pick up something called Poor-Doo or Tarballs, no matter how much the hostess smiled at me. No Thanks would also go to Mousse of Sweetbread, which has nothing at all to do with light airy desserts or sugar or bread.

I might take a chance with a Bag Pie or Ace Rent a Cake only because I recognize that they might have something to do with one of the four basic food groups. (In case you’re wondering, those important groups are pie, cake, coffee and Pepcid.)

Even so, I would definitely pass up even a pie with a name like Neets Foot Pie. The dictionary isn’t on my shelf just to look at: Neets is archaic for Neat, Neat is of the genus Bos, and Bos is a cow or ox.

But to be fair, there are some pretty good dishes behind some pretty funky names and well, sometimes you’ve just got to make the thing to figure out why someone would eat the likes of Goober Chocks or Billy Goats.

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