Recipe#13151

Title: Famous Recipes

Newsgroups: rec.food.recipes 
 From: rubyd@wam.umd.edu (teresa marie Cannon) 
 Subject: Famous Persons' Recipes 
 Date: Fri, 25 Nov 1994 17:09:49 +0000 
 Message-ID: <9411262020.ai07699@post.demon.co.uk> 

I have a great historical cookbook by Better Homes and Gardens entitled
 "Heritage Cookbook". It offers several recipes that famous historical
 figures either made or loved...
 MARY TODD LINCOLN'S VANILLA-ALMOND CAKE
         "It is said that President Abraham Lincoln took little interest
 in food and eating. However, this delicious cake was an exception, and he
 pronounced it the best dessert he ever ate."
 1-1/2 c. sugar
 1 c. butter
 1 t. vanilla
 2-3/4 c. sifted cake flour
 1 T. baking powder
 1-1/3 c. milk
 1 c. finely chopped almonds
 6 stiffly beaten egg whites
 White Frosting
         Cream together sugar, butter, and vanilla. Stir together the cake
 flour and baking powder; add to creamed mixture alternately with milk.
 Stir in almonds. Gently fold in the egg whites. Pour into two greased and
 lightly floured 9x1-1/2 inch round baking pans. Bake at 375 degrees for
 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with
 white frosting.
 WHITE FROSTING
         In a saucepan, combine 1 c. sugar, 1/3 c. water, 1/4 t. cream of
 tartar, and dash salt. Bring mixture to boiling, stirring till the sugar
 dissolves. In mixing bowl place 2 egg whites; very slowly pour the hot
 sugar syrup over, beating constantly with electric mixer till stiff peaks
 form, about 7 minutes. Beat in 1 t. vanilla.
 DOLLEY MADISON'S HOSPITABLE BOUILLON
         "The hospitable and charming Dolley Madison is the most renowned
 hostess of all presidential First Ladies. Dolley graciously welcomed
 everyone who visited the White House, and thereby, gained a reputation
 for generous and warm hospitality. One of Dolley's most appreciated
 customs was serving her guests hot bouillon as they arrived and before
 they left when the weather was cold and dreary"
 1 lb. beef stew meat
 1 beef knuckle
 1 c. chopped carrot
 1/2 c. chopped onion
 1/2 c. chopped turnip
 1/2 c. snipped parsley
 2 t. salt
 1/8 t. cayenne
         In large saucepan or Dutch oven, combine stew meat, beef knuckle,
 carrot, onion, turnip, parsley, salt, cayeene, and 12 cups water. cover;
 simmer 2 hours. Strain the broth. Season to taste. Serve hot. Makes 10
 servings.
 MINT-FALVORED PUNCH
         "At Oak Hill, the family plantation in Va., President James
 Monroe sipped this refreshing MInt-Flavored Punch. It was his favorite
 thirst-quenching beverage on hot summer afternoons."
 2/3 c. sugar
 1/2 c. lightly packed fresh mint leaves, snipped
 2 c. red grape juice, chilled
 2 c. orange juice, chilled
 3/4 c. lime juice, chilled
 Crushed ice
 Fresh Mint Leaves
         Combine sugar, mint, and 2 c. boiling water; stir till sugar
 dissolves. Chill. Strain, reserving liquid; discard leaves. Stir together
 reserved liquid, grape juice, orange juice and lime juice. Serve over
 crushed ice. Garnish with freshh mint leaves. Makes 13 (4-oz) servings.
 Bibliography for recipes: Dooley, Don. "Heritage Cookbook by Better Homes
 and Gardens". Meredith Corporation, 1975.