Politics & Pot Roast: A Flavorful Look at the Presidency

This bipartisan cookbook features flavorful recipes and amusing anecdotes of U.S. Presidents and First Ladies. ? Did you know that F.D.R. liked to eat moose meat with grape jelly? ? Did you know that Lincoln's son, Tad, once interrupted a formal tea by riding through on a kitchen chair that was pulled by his pet goats? ? Did you know that the night of Grant's inaugural ball was so cold that the guests danced with their coats on, and the food froze solid? ? Would you like the recipe that Mrs. Lincoln used when Abe was courting? ? Would you rather have the recipe for Abigail Adams' Apple Pan Dowdy, or Mamie Eisenhower's Million Dollar Fudge? This new cookbook features original or favorite recipes from every presidency and provides a glimpse into both the glamorous and austere administrations. President Van Buren was criticized for giving extravagant dinners and at one party he was reported to have run around the room pretending to be a turkey. President Chester Arthur was nicknamed Elegant Arthur because he changed clothes for every occasion, and he was reported to own eighty pairs of pants. On the other hand, the Hayes administration was very austere, and all alcohol, dancing, and card playing were banned from the White House. When their niece was married in the Blue Room, the couple was toasted with lemonade, and Mrs. Hayes became known as Lemonade Lucy. Mamie Eisenhower's Million Dollar Fudge Ingredients: 12 ounces semisweet chocolate bits 12 ounces German sweet chocolate, broken into bits 1 pint marshmallow cream pinch of salt 1 can (13 ounces) evaporated milk 4.5 cups sugar 2 cups chopped walnuts (or pecans) 2 tablespoons butter Directions: In a large bowl, combine both types ofchocolate, marshmallow cream and salt. Put milk and sugar in a large pot. Bring to a boil, stirring constantly. Cook, stirring mixture over the chocolate. Add nuts and butter and beat until the chocolate is melted and the fudge is creamy. Pour into buttered 9 x9 pan and let cool at room temperature for a few hours before cutting into squares. Store in an airtight container. Makes about 5 pounds of fudge.