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| Dalmation Station |
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A page dedicated to those crazy spotted dogs! |
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A Bit of Dalmation History Dalmatians have been a pure breed for a long time. Some even claim that Dalmatian figures are depicted in Egyptian pyramids. It is known that the Dalmatians travelled with the Gypsies throughout Europe. Thus, they developed a special relationship with horses, being able to calm their larger friends.
When the British began to breed Dalmatians, they found the dogs useful as carriage dogs. The Dalmatians travelled under the axle or alongside the carriage, depending the dog's size. This beautifully decorated breed, with its large round spots, added flair and style to the nobleman's coach. When the gentleman and his guests would rest for the night at the traveller's Inn, the Dalmatians would keep the horses calm while guarding the possessions of the entire party.
Our first president, George Washington, raised Dalmatians. So did Benjamin Franklin, who was also a fireman. Other famous people who have owned Dalmatians are Arthur Fiedler, Glen Ford, Gloria Estafan, Richard Simmons and Eugene O'Neil.A beloved tribute to his dog "Blemie", in "The Last Will and Testament to an Extremely Distinguished Dog", was written by Eugene O'Neill about his Dalmatian.
When Dalmatians came to America, thanks, in part, to Ben Franklin, fire engines were horse drawn. Which dog would be the mascot as friend and courageous rescuer of animals and small children? Naturally, it was the Dalmatian. And what a handsome addition to the shiny red fire engine he was! When motorized vehicles were introduced and fire engines were no longer horse driven, Dalmatians remained the favorite mascots and friends of the firehouse.
Dalmatians have been noted in the "AKC Dog Book" as the "best all around dogs". Males and females are equally affectionate. The "Dally", who is good with children, shares his affection with the entire family. The Dalmatian is an excellent watch dog and companion. Very cat-like in cleanliness, he manages to keep his white coat clean with little effort.
DISTRIBUTION NOTICE: This article may be freely distributed,
providing it includes the copyright notice, is reproduced in its entirety and without cost.
Copyright 1995-1997, Maria Zorka
Bell Ringer Dalmatians - est 1969 
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Sparky the Fire-dog! Dalmatian Homepage 
Do you have a story about your Dalmation?
Write us and we will post it! |
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Cookie Recipe! 
Chocolate Dalmations How many chocolate mini-morsels are in this recipe?
If you said 3,168, you're exactly right.
Any fewer just wouldn't be enough!
Because this is a very stiff dough, you'll need to use a table-model mixer to properly mix the dough.
Chocolate Dalmatians will keep for several days at room temperature if stored in a tightly sealed plastic container.
Yields 4 dozen 2-inch cookies
Ingredients
4 ounces white chocolate, chopped into 1/4-inch pieces
3/4 pound unsalted butter, cut into 1-ounce pieces
1 cup granulated sugar
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
8 ounces semisweet chocolate mini-morsels
Equipment
Cook's knife, cutting board, measuring cups, measuring spoons, double boiler, rubber spatula, 1-quart bowl, table-model electric mixer with paddle, wax paper, 4 nonstick baking sheets, plastic cookie storage container with lid.
Make the Dalmatians!
Preheat the oven to 325 degrees Fahrenheit.
Heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 2 minutes. Transfer the melted chocolate to a 1-quart bowl and set aside until needed.
Place the butter and sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium for 4 minutes until soft. Use a rubber spatula to scrape down the sides of the bowl, then beat on high for 4 more minutes until light (but not fluffy). Add the vanilla extract and the melted white chocolate. Beat on medium for 1 minute. Operate the mixer on low while gradually adding the flour and salt; mix for 1 minute. Scrape down the sides of the bowl. Add the chocolate mini-morsels and mix on low for 30 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the ingredients until thoroughly combined.
Portion the dough into 48 slightly heaping tablespoon-size pieces (approximately 1 ounce per piece) onto a large piece of wax paper. Gently roll each portion in the palms of your hands to form a ball (this is not a sticky dough, so you should not need to dampen your hands as recommended in other recipes). Divide the dough balls onto 4 nonstick baking sheets, 12 evenly spaced balls per sheet. Place the baking sheets on the top and center racks of the preheated oven and bake for 14 to 16 minutes, rotating the sheets from top to center halfway through the baking time (at that time also turn each sheet 180 degrees). Remove the cookies from the oven and cool to room temperature on the baking sheets, about 20 minutes. Store the cooled cookies in a tightly sealed plastic container.
From:
Death by Chocolate Cookies
by Marcel Desaulniers
Photos by Michael Grand
Simon & Schuster, $30.00
144 pages; November 1, 1997
ISBN 0-684-83197-X
Recipes reprinted by permission.
Here is my crazy spotted dog!
Kennedy the 1/2 Dalmation.
a.k.a. Pork |
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