Archive for 'Recipes'
My favorite holiday is Thankgiving. No dispute.
After all, it’s a holiday that basically crafted entirely around the consumption of turkey. I’m not entirely sure that this is what Lincoln had in mind when he established Thanksgiving in 1863, but hey, it’s not called “Turkey Day” without reason.
But given that some people may want to give thanks without the hassle of cooking a turkey, we’ve selected a few recipes from our Presidential Libraries that would taste delicious with or without the traditional roasted bird. Many of these recipes could be served year-round: at picnics, for Sunday suppers, for potlucks, for anniversaries. After all, giving thanks and sharing meals with loved ones doesn’t come just once a year.
George and Laura Bush’s Deviled Eggs
12 large eggs, boiled hard and peeled
1 tablespoon (plus) soft butter
1 tablespoon (plus) mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon Yucatan Sunshine Habanero sauce
Salt to taste
Cut eggs in half and set aside. Put egg yolks in food processor and add all ingredients. Process for 20 seconds or until mixture has blended. Check for taste and increase mustard, salt or Habanero sauce if desired. Place mixture in piping bag with star tip and pipe into egg halves. Sprinkle with … [ Read all ]
As 2011 draws to a close, so does our exhibit “What’s Cooking, Uncle Sam?” which will end on January 3, 2012.
It’s been a great year for food here at the National Archives. We’ve had amazing guests come and speak, including Chef José Andrés, our neighbor and Chief Culinary Adviser for the exhibit; Chef Roland Mesnier, former White House pastry chef; Diana Kennedy, guru of Mexican food; Ann Harvey Yonkers, co-director of FRESHFARM markets; Jessica B. Harris, author of High on the Hog; and George Motz, author of Hamburger America.
And of course, we’ve been writing about food-related records in the National Archives almost every Wednesday since the exhibit opened. We thought it would be fun to look back at the Top Ten Food Records in honor of this exhibit. Since we couldn’t include all of the records, we chose the ones that were most striking, strange, or popular.
Here’s our Top Ten list of memorable food records!
TEN: My coworker was constantly amused by this label for “Grains of Health,” which is profuse in its praise but vague in its description of these grains might actually be. Her favorite line: “It is so prepared that the strongest and the most delicate person may drink it at the same table.”
NINE: “Pig Cafeteria” is a photograph of a USDA exhibit meant to inform farmers about hog nutrition. The … [ Read all ]
Posted by Hilary on December 28, 2011, under - Great Depression, - The 1960s, - World War II, Recipes, Unusual documents, What's Cooking Wednesdays.
Tags: Alice Kamps, Ann Harvey Yonkers, B1, butter, candy, chef, crimes against butter, Diana Kennedy, Eisenhower, exploding ketchup, food groups, FRESHFARM Markets, George Motz, Grains of Health, guest speakers, Hamburger America, High on the Hog, Jessica B. Harris, Jose Andres, Kansas City, ketchup, magarine, Nebraska, oleo gang, pastry chef, Pig Cafeteria, poison, Potatriots, Queen Elizabeth, Queen's Scones, Roland Mesnier, scribd.com, Top Ten, USDA, vitamin, vitamin donuts, wedding, whale, Wild West, WWII
Have you visited our exhibit “What’s Cooking, Uncle Sam?” Don’t wait! The exhibit closes on January 3, 2012.
Are you in a sugar coma yet? If not, there’s still time to make some sweet desserts straight from the records of the National Archives.
These favorite cookie recipes (below) come from the 1966 Forest Service Fire Lookout Cookbook, part of the holdings of the National Archives at Seattle. They look pretty delicious—let us know if you try any of them! Lucky for you, we are not sharing the Forest Service’s recipe for peanut butter and mayonnaise sandwiches topped with grated carrot.
These aren’t the only holiday-ready recipes in the National Archives. Americans love their sweets and we’ve got lots of dessert recipes. Even during hard times, when sugar was rationed to six tablespoons per day, Americans found ways to cook something sweet. In 1918, the U.S. Food Administration recommended using “molasses, corn syrup, maple syrup, glucose, maple sugar, corn sugar, honey, raisins, dates or figs.” A recipe for “War Time Strawberry Shortcake” uses three cups of strawberries but only three tablespoons of sugar.
In the records of the U.S. Department of Agriculture is a recipe for “Fruit Cake,” published in Aunt Sammy’s Radio Recipes, a popular book for housewives who listened to the radio show. This recipe called for raisins, currants, citron, sugar, cider, jelly, sour cream, and molasses—so it … [ Read all ]
Posted by Hilary on December 21, 2011, under - Great Depression, - World War I, - World War II, Recipes, What's Cooking Wednesdays.
Tags: Aunt Sammy, cookbook, cookies, desserts, Forest Service Fire Lookout Cookbook, holidays, Inexpensive Christmas Cake, Peanut Brittle, Praline Ice Cream Bombe, seattle, sugar, sweets, USDA
Leave a comment on the bottom of this post telling us your favorite food smell. and you’ll be entered into a random drawing to win a copy of Eating with Uncle Sam from the Foundation for the National Archives!
Smells are everywhere. Realtors bake cookies and make coffee to help sell houses. Proud owners of new cars draw in deep breaths of “new car smell.” But did you ever smell an exhibit in a museum?
Visitors to “What’s Cooking, Uncle Sam?” might notice something different about this exhibit. Or at least, their noses might notice.
For the first time, the National Archives has added a smell to an exhibit.
Alice Kamps, the curator of “What’s Cooking,” suggested the idea, and soon exhibition designer Ray Ruskin was tackling the challenge of making this odiferous dream a reality. He faced two problems: size and smell.
The Lawrence O’Brien Gallery, where the exhibit is located, is not very large, and he was concerned that the space would not contain the smell. Would visitors to the Rotunda be sniffing the air as they looked at the Constitution? And there was concern that a smell would permanently linger in the air system of the space even after the exhibit closed.
The other issue Ray faced was the smell of the smell. Since the exhibit has four sections—farm, … [ Read all ]
Since it’s fall and October, our thoughts naturally turned to Oktoberfest as a possible topic for What’s Cooking Wednesdays. However, one too many encounters with Upton Sinclair’s letter to President Teddy Roosevelt about the working conditions in meat factories had us avoiding the bratwurst. And, apparently, drinking beer in the office is hugely frowned upon by the management. So we turned to another appropriately Oktoberfest-y menu item: the pretzel.
While its presence in the U.S. doesn’t pack quite the same punch to the gut as the (un)savory sausage, the pretzel has its own colorful history to tell. It’s thought to have originated from monasteries in the Middle Ages, where monks made little pastries from strips of dough to represent a child’s arm folded in prayer. The treats, called pretiola (Latin for “little reward”) were given to children for good behavior and memorizing their verses and prayers.
Thanks to human migration, the pretiola traveled to Italy and became called brachiola (Italian for “little arms”). In Germany, it was known as bretzel or pretzel. It crossed the oceans with the immigrants in the 1800s and settled in Pennsylvania.
Lancaster County, PA, boasted the first commercial pretzel bakery, which was established by Julius Sturgis in the town of Lititz in 1861. The pretzel business was a brisk one. To this day, about 80 percent of the nation’s pretzels are still produced in Pennsylvania. The pretzel capital of the world? Reading, PA.
But the pretzel is not … [ Read all ]
Posted by Victoria on October 5, 2011, under Recipes, Unusual documents, What's Cooking Wednesdays.
Tags: American Cone and Pretzel Co., Bureau of Chemistry, Department of Agriculture, Leslie Simon, National Archives at Philadelphia, pretzels, Rold Gold