Heritage Cookbook Recipes
Johnnycakes
2 beaten eggs
1 cup water
3/4 cup milk
2 tablespoons lard, melted
1 teaspoon salt
2 cups yellow cornmeal
Butter
Maple syrup
In a bowl mix eggs, water, milk, lard, and salt. Stir in cornmeal. Stir well before making each johnnycake. For each cake,
place a scant 1/4 cup batter on a hot, well-greased griddle, and spreading to 1/4 inch thick. Cook till golden, 2 to 3 minutes
per side. Serve warm with butter and syrup. Makes 12 to 14.
One of the earliest cookies was Jumbles. Also spelled jumbals, these cookies were shaped in several ways depending on the stiffness of the dough.
They could be dropped as in this recipe, or rolled out and cut with a fluted cutter, or shaped into a rope and tied into a knot.
Jumbles
1 cup butter
1 cup sugar
1 egg
2 tablespoons brandy or milk
1/2 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon ground cinnamon
Raisins or walnut halves (optional)
Cream butter and sugar. Add egg, brandy or milk, and vanilla; beat well. Stir flour and cinnamon together; add to creamed
mixture. Mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Place a raisin or nut in the center of each. Bake at 375
degrees about 10 minutes. cool on rack. Makes 48.
The hospitable and charming Dolley Madison is the most renowned hostess of all the 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 guest hot bouillon as they arrived and before they left when the weather was cold and dreary.
Dolley Madison's Hospitable Bouillon
1 pound beef stew meat
1 beef knuckle
1 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped turnip
1/2 cup snipped parsley
2 teaspoons salt
1/8 teaspoon cayenne
In a large saucepan or Dutch oven combine stew meat, beef knuckle, carrot, onion, turnip, parsley, salt, cayenne, and
12 cups water. Cover; simmer 2 hours. Strain the broth. Season to taste. Serve hot. Makes 10 servings.
Hot Buttered Rum
2 quarts apple cider or apple juice
2 cups brown sugar
4 cinnamon sticks
1/2 cup butter
1/2 cup rum
Simmer juice, sugar,and cinnamon 15 to 20 minutes. Add butter and rum and simmer another 10 minutes serve hot.
