George Washington Hoe Cakes

According to his step-granddaughter, Nelly Custis Lewis, George Washington liked to rise with the sun, read or write until seven or seven fifteen, then sneak downstairs for his favorite breakfast of “three small hoe cakes swimming in butter and honey” and “three cups of tea without cream."

So, what are Hoe Cakes? Well, they’re usually made from a simple batter of corn meal, salt and water and fried in grease. Some people say that Hoe Cakes got their name because they were baked on the blade of a hoe by slaves in the field. Others claim that “hoe” was once another term for “griddle” in colonial Virginia and parts of England.

Either way, George sure seemed to enjoy them — and you might, too, if you try them someday! If you'd like to whip up a batch of hoe cakes today, here's a recipe to try that's simple to make and tastes simply delicious!

8 ½ cups white cornmeal
¼ teaspoons dry yeast
1 egg
warm water
shortening
honey and unsalted butter to taste

In large container, mix together 4 cups white cornmeal, 1 ¼ teaspoons dry yeast, and enough warm water to give mixture the consistency of pancake batter (about 3-4 cups).

Cover and set on counter overnight. In the morning, gradually add remaining cornmeal, egg and enough warm water to give the mixture the consistency of pancake batter about (3-4 cups).

Cover and set aside for 15 minutes. Add grease to a heated griddle. Pour batter, by the spoonful, onto the griddle.

When the hoe cake is brown on one side, turn it over and brown the other side. Serve warm with lots of butter and honey and enjoy!

George Washington's Rules of Civility

When George Washington was a schoolboy in Virginia, he was given a list of 110 Rules to live by. To practice his penmanship, the young Washington carefully wrote out each rule and committed it to memory. Some of the rules were special admonitions governing good behavior at the dinner table. Here are some of them:

“Don't Take so big a Bite that you must Chew with your Mouth open.” “Let not your Morsels be too Big for the Jowls.” “Drink not nor Talk with your Mouth full.” “Cleanse not your Teeth with the Table Cloth Napkin Fork or Knife.”

This is still superb advice today! Originally written by French Jesuit priests in the 1590s, the list was later published in a booklet entitled George Washington’s Rules of Civility and Decent Behavior in Company and Conversation. If you would like to read it, it is still available from booksellers today.

Credit: Washington Receiving a Salute on the Field of Trenton, from the engraving by William Holl (1865) after the painting by John Faed.

"I Like Ike!" Pork Chops with Apples and Onions

During the 1952 presidential campaign, Ike’s wife Mamie was by his side every step of the way, delighting crowds with her quick wit and natural charm. Campaign songs were written about her and colorful buttons and posters proclaimed, “I LIKE IKE, BUT I LOVE MAMIE.”

Historians say that one reason Mamie was so popular as First Lady was that she shared the country’s interests and middle-class values. She watched soap operas, played board games, served TV dinners, and encouraged White House cooks to use boxed cake mixes and Jell-O.

Even Mamie’s personal tastes reflected those of the nation. She was a fan of such hit shows as “I Love Lucy” and let it be known that she and Ike liked to eat their dinner on trays while watching television in the private family quarters at the White House. As First Lady, Mamie was proud of her role as a traditional housewife, and was famously quoted as saying, “Ike runs the country, I turn the pork chops.”

This recipe for Thick-Cut Pork Chops with Apples and Onion from seriouseats.com is adapted from Mad Hungy by Lucinda Scala Quinn.

4 bone-in thick-cut pork chops
Salt and pepper
1 tablespoon olive oil
2 tablespoons butter
1 large white onion, sliced
2 to 3 apples, cored and sliced, about 3 cups
1 cup beer, white wine, cider, or chicken broth

Trim any excess fat from the chops and season liberally with salt and pepper. In a very large, heavy skillet (large enough to hold the chops with room to spare, preferably cast iron), heat the oil over high heat. Once it is shimmering and very hot, add the chops carefully and cook undisturbed for a few minutes for a good sear, about 5 minutes. Turn and sear the other side, then remove the chops to a plate.

Turn the heat to medium-low and swirl in the butter, then add the apple and onions. Cook until the onion is golden and the apple is softened, 8-10 minutes, then deglaze the pan with the beer or other liquid. Return the chops to the pan and cook, turning occasionally and covering with the sauce, for an additional 5-10 minutes, until the chops are done.

If desired, remove the chops and turn the heat to high to thicken the sauce. Serve the chops with the sauce draped over them.

Andrew Jackson's "Great Cheese Levee" of 1837

So, did you know that in 1835, a New York farmer presented Andrew Jackson with a mammoth wheel of cheddar cheese. Weighing more than 1,400 pounds, it was four feet in diameter and stood nearly three feet high. Jackson let the gift sit, aging, for two years in the vestibule (lobby) of the White House.

A few weeks before leaving office, Jackson invited the public to a reception in honor of George Washington’s birthday. According to newspaper accounts, more than 10,000 well-wishers swarmed to the White House, hoping to get a glimpse of the departing president – and a piece of the cheese! When the last guests finally left, all that remained of the cheese were the pieces that had been ground into the carpet, smudged across the walls, and smeared on the satin couches and curtains.

If you're in the mood for something cheesy today, this recipe for Extra Cheesy Cheddar Cheese Bread is a great addition for large social gatherings and is a cinch to make at the last minute!!

1 pound shredded sharp cheddar cheese
1/4 cup sour cream
4 cloves garlic, minced
3/4 stick butter, softened
1 large loaf of French bread or biscuits

In a bowl, mix together the cheeses Stir in mayonnaise and sour cream. In a separate bowl, blend butter and garlic. Add butter mixture to the cheese mixture.

Preheat broiler. Slice loaf of bread in half horizontally and lay crust side down on an ungreased cookie sheet. Spread cheese mixture over the bread. Place under the broiler until golden brown, about 5 minutes. Remove from broiler and let sit for 4-5 minutes. Serve warm and enjoy!

Credit: Jackson's Great Cheese Levee, painting by Benjamin Poole (1886)

Harry Truman's Food Conservation Speech and "Meatless Monday" Tuna Noodle Casserole

On October 5, 1947, Harry Truman made the first televised presidential address from the White House. In it, he asked Americans to reduce their use of grain in order to help feed starving people overseas.

At the time of his “Food Conservation Speech,” Europe was still recovering from the devastation of World War II and suffering from widespread famine. Truman asked farmers to reduce their use of grain and asked the public to avoid meat on Mondays, eggs and poultry on Thursdays, and to "save a slice of bread each day."

Within days, restaurants all over the country had pledged their support while the New York Times invited readers to write in for a free pamphlet of meatless recipes, including a “canned salmon bake topped with crushed potato chips.” Truman, for his part, lunched on a “symbolic cheese soufflé.”

Tuna Noodle Casserole was another popular "Meatless Monday" dish. If you'd like to whip up a batch, here is a quick and easy, no-nonsense recipe that has been adapted from Bess Truman’s handwritten recipe which is on file at the Harry S. Truman Presidential Library in Independence, Missouri.

12 ounces elbow macaroni
1 can white albacore tuna, drained
1 can cream of celery soup
1/3 cup milk
¾ cup cheddar cheese
½ cup bread crumbs
2 tablespoons butter
Salt and pepper to taste

Preheat oven to 350°F. Grease a 2 ½ to 3-quart casserole dish.

In a medium saucepan, cook the noodles until tender, about 10-12 minutes. Remove and drain well. In a medium bowl, combine the noodles, tuna, soup, and milk. Pour mixture into the prepared baking dish.

Melt butter in a small saucepan over medium heat. Mix together bread crumbs and butter in a small bowl, then sprinkle bread crumb mixture and cheese over the top. Bake for about 25 minutes, or until the bread crumbs are slightly browned. Serve warm and enjoy!

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Andrew Johnson Southern Hush Puppies

Hush puppies are usually made by deep frying cornbread batter in grease or lard. Although no one knows who came up with this fanciful name, some food historians say that it may have been coined during the years of scarcity following the Civil War, when cooks would toss scraps of fried batter to their hungry, yelping dogs, saying, “Hush, puppies!”

Popular in Johnson’s native state of Tennessee throughout the nineteenth century, these delectably greasy little treats were often served with fish or shellfish. Hush puppies and fried catfish is another particularly classic southern combination.

Special equipment: a deep-fry thermometer

1 cup yellow cornmeal
½ cup all-purpose flour
1 teaspoon sugar
2 teaspoons baking powder
½ teaspoon coarse salt
1 large egg
¾ cup buttermilk
Canola oil for frying (about 5-6 cups)

In a medium bowl, mix together cornmeal, flour, sugar, baking powder, and salt. In a small bowl, whisk together egg and buttermilk, then add to cornmeal mixture and stir until well combined.

Fill a large, deep skillet with 2 to 3 inches of oil. Heat oil until it reaches 320°F on a deep-fry thermometer. Working in batches of 6, drop batter, 1 tablespoonful at a time, into the oil and fry until the hush puppies rise to the surface and are golden brown, about 3 minutes.

Transfer with a slotted spoon to a paper-towel-lined plate. Allow oil to return to 320°F between batches. Serve immediately.

Lady Bird Johnson's Home Made Barbecue Sauce

The food for most of Lyndon Johnson’s barbecues was prepared by a chef named Walter Jetton, who owned a popular catering business in Fort Worth, Texas, a few hours south of the LBJ Ranch. Calling himself “The Barbeque King,” Jetton dressed in a Stetson hat, creased white shirt and black string tie, and often had a whole headless cow rotating on a spit beside a smoldering log fire.

This original recipe for “Mrs. Lyndon Johnson’s Barbecue Sauce” was reprinted in numerous newspapers and magazines throughout the 1960s.

¼ cup butter
¼ cup vinegar
¼ cup ketchup
¼ cup fresh lemon juice
¼ cup Worcestershire sauce
Salt, pepper, red pepper flakes, and Tabasco to taste

Melt butter in a medium sauce pan over medium-high heat. Add other ingredients and bring to a boil. Pour over meat to be barbecued. Yields 1 ½ cups.

Zachary Taylor Hominy and Chicken Soup

Zachary Taylor and his beloved war horse "Old Whitey" supposedly shared a love of hominy. Not wanting to request special treatment, General Taylor would let his horse roam around and "sniff out the freshest corn from among the many musty sacks of rations." After Old Whitey had chewed a hole through the sweetest-smelling sack, Taylor would reportedly ask the cooks to quickly whip up a batch since the sack had already been gnawed open! This quick and easy recipe is adapted from epicurious.com.

3 tablespoons olive oil
3 bunches green onions, sliced
4 teaspoons ground cumin
2 1/2 teaspoons paprika
8 cups chicken broth
1 (14 1/2-ounce) can tomatoes in juice
1 purchased roast chicken, meat shredded, skin and bones discarded
3 (15-ounce) cans golden or white hominy in juice
1 cup chopped fresh cilantro
salt and pepper to taste

Heat oil in heavy large pot over medium-high heat. Add green onions, cumin, and paprika and sauté for 5 minutes.

Add broth, tomatoes with juice, and chicken. Puree hominy with juice in processor or blender. Mix into soup and bring to boil. Reduce heat and simmer for 15 minutes. Stir in cilantro. Serve warm and enjoy!

George Washington Garlic Mashed Potatoes

So did you know that by the time he became president, George Washington had lost almost all of his teeth? Because of constant pain constant from ill-fitting dentures, George had to eat soft foods (like mashed potatoes and hoe cakes) throughout most of his adult life.

Contrary to popular belief, George did not wear a set of wooden dentures. Instead, a talented New York dentist named John Greenwood handcrafted his dentures from elephant ivory, hippopotamus tusks and parts of horse and donkey teeth. This recipe for roasted garlic mashed potatoes, taken from Martha Washington's Booke of Cookery, has been adapted for modern cooks.

4 large russet potatoes, peeled and quartered
2 garlic cloves, peeled
2 teaspoons coarse salt
1 stick unsalted butter
¾ cup heavy cream

In a large pot of cold water, bring the potatoes and garlic to a boil. Salt the water and cook until the potatoes are tender, about 20 minutes. Drain and return the potatoes to the pot. Mash over low heat with the butter, cream and 2 teaspoons salt. Serve warm and enjoy!

James Monroe Virginia Spoon Bread

While serving in the Continental Army, James Monroe crossed the Delaware with George Washington, fought at the Battle of Trenton, and endured the harsh winter at Valley Forge.

Among the soldiers at Valley Forge were Benedict Arnold, Alexander Hamilton, the Marquis de Lafayette, and the future Supreme Court Chief Justice John Marshall. Another soldier encamped there was Dr. Albigence Waldo, a surgeon from Connecticut, whose diary provides perhaps the best account we have of conditions that winter at Valley Forge:

Dec. 22nd., Lay excessive Cold & uncomfortable last Night, my eyes are started out from their Orbits like a Rabbit's eyes, occation'd by a great Cold, and Smoke. What have you got for Breakfast, Lads ? " Fire Cake & Water, Sir." I am ashamed to say it, but I am tempted to steal Fowls if I could find them, or even a whole Hog, for I feel as if I could eat one…But why do I talk of hunger & hard usage, when so many in the World have not even fire Cake & Water to eat...

After the war, Monroe returned to Virginia and studied law under Thomas Jefferson. He then served as governor of Virginia and was later appointed U.S. Minister to France. Like Jefferson, Monroe developed a fondness for fancy French cuisine but retained a taste for Virginia Spoon Bread and other simple foods of his youth.

Because it has a consistency similar to pudding, Spoon Bread is usually served straight from the baking pan with a large spoon. If you would like to make some, here is a simple recipe to try:

¾ cup cornmeal
1 teaspoon salt
1 cup water
3 tablespoons melted butter
2 eggs
1 cup milk
2 teaspoons baking powder

Combine cornmeal and salt in a mixing bowl. Gradually add boiling water. Stir in melted butter.

In a small mixing bowl, beat eggs and milk. Add egg and milk mixture to the cornmeal mixture. Add baking powder and mix.

Pour into a greased baking dish. Bake at 350° for about 30 minutes, until set and lightly browned. Serve straight from the baking dish with a spoon and enjoy!

By the way, did you know that in Emmanuel Luetz’s painting “Washington Crossing the Delaware” James Monroe is depicted directly behind Washington, holding an American flag up against the storm? If you would like to see this painting (it measures 12 feet high and 21 feet long), it is on display at the Metropolitan Museum of Art in New York City.