The Superior Express -

There is a saying “Behind every great man is a great woman.” I’m sure every farm wife in America would agree with that statement. Though the saying was made in the 19th century, it rings true in today’s society as well as long before the 19th century.

As we think of President George Washington’s birthday on Feb. 22, thoughts of his great lady go toward the first First Lady Martha (Dandridge) Curtis-Washington. She was married to her first husband, Mr. Curtis, when she was 18 years old. She was ahead of her time, as unlike most girls of that time, she was taught how to read and write. She had four children with Mr. Curtis, but a few years later he died. It was In 1759, one year after Washington had left his military career behind, that Martha married George Washington. They made their home on the plantation that Washington had inherited, Mount Vernon. On June 15, 1775, duty to his country called and Washington became Commander in Chief of the Continental Army. He left Martha and Mount Vernon, and did not return for six years. Every winter, when the war’s fighting would slow down because of the weather, Martha would join her husband at the different encampments, even when Washington and his troops were at Valley Forge. She must have been a strong woman. Years later, she would reside with her husband when he was chosen to be the First President of the newly formed United States of America, on April 30, 1789. They would make the first Presidential residence in Philadelphia. Martha assumed the duties of being the First Lady. They moved back to Mount Vernon in 1797 after Washington was elected President for the third time unanimously, but he made the decision to not accept the position again.

Martha must have been thankful to once again have George with her back on the farm, with no wars being waged, and no more serving as the First Lady.

Martha Washington was said to be a thorough house manager and was known for her recipes and fine cooking. Years ago I stumbled on some of Martha Washington’s recipes that I thought would be timely to share. But as I read through the recipes again, I could see how easy today’s cooks and bakers have it in preparing meals compared to Martha’s time.

Roasted Pig

When the pig is half roasted, pull off the skin and stick it full of springs of thyme. Baste it with butter and crumbs of bread till it is enough. For sauce, take grated bread and water, a little vinegar, nutmeg and sugar and boil all these together. Then put in some butter and serve them up. ( From other sources of that period, it was learned the young pig was put on the spit with hide and hair. Apparently the rind peels off easily, leaving a layer of fat to protect the meat. Surely the hardest operation was getting the hair off, but the delectable crackly crisp rind, considered by many as the most delectable of the roast, is lost if the hair is removed.)

Taken from Martha Washington’s Book of Cookery

Martha Washington’s Great Cake

1 pound white raisins 1 pound butter

15 oz. currants 2 cups of white sugar

8 oz. orange peel 10 eggs, separated

6 oz. lemon peel 2 teaspoons lemon juice

8 oz. citron

4 1/2 cups sifted flour with 1 teaspoon mace, 1/2 teaspoon nutmeg and 1/3 cup sherry

3 oz. candied angelica

3 oz. red cherries

3 oz. green cherries

1/2 cup or more of brandy

Put raisins, currants and other fruits except the cherries in a bowl and cover with the brandy. Soak for 48 hours, stirring occasionally. Soften butter. Slowly beat in 1 cup sugar. Beat egg yolks until very light; slowly add remaining cup of sugar, beating constantly. Add lemon juice slowly. Combine with butter-sugar mixture. Sift all the dry ingredients alternately with sherry. Add soaked fruit and cherries. Fold in lightly beaten egg whites. Preheat oven to 350 degrees. Grease and flour molds. Bake in 10” earthen or iron Turk’s Head mold filled to within 1 1/2” of top, or two loaf pans. Put a pan of water on oven bottom. Bake cake for 20 minutes then reduce heat to 300-325 degrees for 40 minutes for small cakes, or 1 hour for a large cake. Test with straw. Wrap well, then if needed, moisten with brandy and store in tins in the cool place. Will keep for several months. Makes at least 11 pounds of cake.

Recipe from Woodlawn Plantation Cookbook