 Here is one of my latest finds ........ WHITE HOUSE COOK BOOK |
| by Hugo Ziemann (steward of the White House) and Mrs. F. L. Gillette This version is dated in 1922! |
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| A photo of Frances Folsom Cleveland taken about 1886. That was the year she married President Grover Cleveland in the first wedding ever held in the White House. She was 21, he was 49 when they married. |
The book is 90 years old so I have to be really gentle while taking pictures. There are so many amazing recipes and interesting menus: 
MRS. CLEVELAND'S WEDDING LUNCH. JUNE 4th, '88.
- Consommé en tasse.
- Soft Shell Crabs.
- Accompanied by: Chateau Iquem.
- Coquilles de Ris de Vean.
- Snipes on Toast.
- Lettuce and Tomato Salade.
- Accompanied by: Moet & Chandon.
- Fancy Ice-cream.
- Cakes.
- Tea.
- Coffee.
- Fruits.
- Mottos.
Here are a few short recipes I picked out to try:
MACARONI AND CHEESE.
Break half a pound of macaroni into pieces an inch or two long; cook it in boiling water, enough to cover it well; put in a good teaspoonful of salt; let it boil about twenty minutes. Drain it well and then put a layer in the bottom of a well-buttered pudding-dish; upon this some grated cheese and small pieces of butter, a bit of salt, then more macaroni, and so on, filling the dish; sprinkle the top layer with a thick layer of cracker crumbs. Pour over the whole a teacupful of cream or milk. Set it in the oven and bake half an hour. It should be nicely browned on top. Serve in the same dish in which it was baked with a clean napkin pinned around it.
NUNS' TOAST.
Cut four or five hard-boiled eggs into slices. Put a piece of butter half the size of an egg into a saucepan and when it begins to bubble add a finely chopped onion. Let the onion cook a little without taking color, then stir in a teaspoonful of flour. Add a cupful of milk and stir until it becomes smooth; then put in the slices of eggs and let them get hot. Pour over neatly trimmed slices of hot buttered toast. The sauce must be seasoned to taste with pepper and salt.
A recipe I could do without......ha! ha!
PIGEON PIE.
Take half a dozen pigeons; stuff each one with a dressing the same as for turkey; loosen the joints with a knife, but do not separate them. Put them in a stewpan with water enough to cover them, let them cook until nearly tender, then season them with salt and pepper and butter. Thicken the gravy with flour, remove and cool. Butter a [Pg 100]pudding dish, line the sides with a rich crust. Have ready some hard-boiled eggs cut in slices. Put in a layer of egg and birds and gravy until the dish is full. Cover with a crust and bake.
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Old Recipe Book.com     |
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