The Washington times., 1901-12-15
8t8E1NIT1

! did their baking in ancient Dutch ovens,
while suspended above the log fire by iron
/ chains and tripods were big pots and
stew pans. The two great turkeys which
formed the pieces de resistance at the
Christmas spread in 1900 we're hand
raised and hand fed" by n country gentle
man in Fairfax Count. Va. who present
ed them to Mrs. Adams with his ''es-
teemed compliments"
Although those toothsome birds were
born and bred on the sacred soil of Old
Virginia. Old Aunt Nancy, the head cook,
who was native of ST Mary County,
Md. insisted upon serving them in Mary
land style. as she did the oysters, and
Mrs. Adams humored her, and they were
so served. The New England pumpkin
pies and plum pudding were prepared
strictly after formulas provided by Mrs.
Adams and under her personal super
vision. Old writer's declared the Christ
mas dinner thus prepared was "a culinary
marvel. greatly enjoyed by those who had
the rare good fortune to be present
All Guests Mt Ease.
The affair was homelike in its details,
and the distinguished diners discussed
with equal satisfaction the smoking vi
ands on the homely dining table and the
great questions of state which were agi-
tating the American people at that crucial
period OF our national existence. There
was an absence Of stiff formality, and the
host and genial Mrs. Abigail Adams bade
the guests to feel 'at home" and help
themselves just as they would at their
own boards.
How different from the conspicuous din
ners of this period-the state dinners for
example-in the White House. The latter
are predominant feature of the social
life in the Executive Mansion, as are the
Christmas dinners.
The state dinners during recent years
have been quite formal affairs, but it is
limited that President Roosevelt will do
away with much OF the stiffness and
formality during his term of Office and
bring the dinners down to more OF a re-
publican basis, without any loss of dig
nifty.
The Menus of Yore.
In olden times, during the administra-
tion of Adams. Jefferson. Madison and
Jackson. dishes with unpronounceable
French and Italian names and mysterious
contents were unknown on the Presiden-
tial board. Instead ther wer such as
Roast shoat with sweet potatoes;"
''Possum baked Virginia fashion," Hog
and hominy;" Ham and cabbage" "Tur-
key stuffed with onion duff" "Terrapin
stew, Maryland style" "Buttermilk corn
pattles." and other good toothsome old
fashioned dishes. These were a revela-
tion to the digniied diplomats, and some
Of them openly expressed their prefer
ment for the ancient products Of the
American kitchen. rather than the mys-
tic danties OF Europe.
One OF General Jackson's cooks was an
Irish woman. said to have been the FIRST |
white servant TO DO duty within the |
portals of the mansion. Being told one !
day that the White House was copied |
from an Irish nobleman's country home,
that Of the Duke OF Leinster, she ex-
claimed:
"Shure an Gineral Jackson kim from /
the ovid sod hisself. an begorra it is
right that. bein' an Irish gentleman. he
should live in an Irish gentleman's
house"
Social Season Unlimited.
In olden times there was no set time
for the commencement and ending Of the
so-called season at the White House, the
motto of the early Presidents being:
The latch-string hangs outward; pull II
and come in" All this is changed now.
Miss Helena Mccarthy, a Washington So
,ietv writer who is regarded as an au-
hority on such matters. says the society
season at the capital for visiting and re-
,eiving visits begins with the opening OF
Congress and ends with the commence
nent OF Lent.
The first name given to the mansion i'm
after It's completion in 1850
Mas "The Presidents House" just as the
capitol was then called "The Congress
House" Afterward the mansion became