January 5, 1950
The Evening Bulletin
Philadelphia

'Just My Dish'

Arthur Wells' reputation as a cook really began with the first Sunday breakfast he prepared.

Mrs. Wells was exceptionally busy with the children one morning, so her husband walked into the kitchen, rolled up his sleeves and said kiddingly, "Now we're going to have a really good meal!"

By some "miracle" his griddle cakes were delicious, his wife admits. And that settled it. From then on Daddy was the official Sunday morning chef.

By the time he became president of the Cheltenham Township Art Center last year everyone in the neighborhood knew of the famous Wells biscuits, waffles, flap-jacks and muffins. In fact, the sales metallurgist who lives at 532 Arbor Road in Cheltenham has often been referred to as "an artist in the culinary field."

"When successfully blended and properly heated, milk, eggs, salt, shortening, sugar and what-have-you are transformed into a true work of are, aren't they?" he asks.

This talented gentleman never uses a cook book. That would detract from the self-expressiveness of his art. But everything he touches turns out well. Even the snapper soup he whipped up for the men's club at the church no long ago. He sees little difference between making of steel and a stew.

Mrs. Wells, who preferes the cook book, believes that her husband relies principally on feel and the taste-as-you-go method. Sometimes she says to him, "Oh, that batter is too thin!" But he answers calmly, "Just wait and see," and he's always right.

Only when he gets into an argument will he refer to a recipe and then he is usally able to say, "See, that's the way I do it!"

Here's a recipe that fits as nearly as possible one of his famous dishes. It's a very old one given to Mrs. Wells years ago, but she confesses that her husband used it when he first started making griddle cakes.

CORN MEAL GRIDDLE CAKES

Pour two cups of hot milk over one cup of corn meal. Stir and set aside to cool. Sift one cup of flour, 1/2 teaspoon salt, 4 teaspoons baking powder, 4 tablespoons sugar. Beat 2 eggs and add to the milk and corn meal when cool. Stir into dry ingredients and bake on griddle. Serve with maple syrup.

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