First New Year’s Reception in the President’s House

The first New Year’s reception was held in the White House on January 1, 1801 and the customary etiquette was observed in spite of the shivering conditions. It was the fashion in the early days of the Republic for the company to be seated and the President and his lady to pass around the circle with words of courtesy and welcome.

President and Mrs. John Adams decided to hold their New Year’s reception notwithstanding that the White House was not fully furnished, and it was given in the oval-shaped library on the second floor, a handsome room commanding a fine view of the Potomac, the outlying Virginian and Maryland hills.

“That first reception,” we are informed, “was a very formal affair. The President and his wife did the honors alone that New Year’s Day, and it does not seem to have occurred to them to call on the Cabinet families to assist them. The President’s wife sat in state in her brocades and velvets, while the President stood beside her in knee-breeches, gaily colored waistcoat, high stock collar, and his powdered hair tied in a neat queue. After each guest had paid his respects to them, he passed on and was served with refreshments by a colored waiter.”

Someone writing of a New Year’s reception at the White House in the early years of the last century, speaks of “flashing jewels, silken dresses and nodding plumes” and adds quaintly:

My attention was attracted to what seemed like a rolling ball of burnished gold carried swiftly through the air upon two gilt wings, toward the President’s house. It stopped before the door, and from it alighted, weighted with gold lace, the French Minister and his suite. We now perceived that what we had supposed to be wings were gorgeous foment, with brass chapeaux and gilt braided skirts, and armed with glittering swords.



Inside History of the White House by Gilson Willets,  New York  The Christian Herald  Louis Klopsch, Proprietor  Bible House  copyright 1908

Christmas Traditions: 1848

Servants, field and domestic, had a holiday at Christmas, some several days. Extra foods were provided. They roasted meats and root vegetables, made Hoppin' John and Hoe Cakes. Each was given a trinket made by the ladies of the plantation. Their festivities included music and dancing.

In the big house, the religion of the day prevailed. Many conservative households -- common in New England; rare in the South -- did not accept any music but hymns and in many cases dancing was prohibited.  This was true on all occasions in the Polk White House.



Hoe Cakes

Three spoonfuls of hominy, two of rice flour, a little butter and milk sufficient to make it soft. bake on a hoe over glowing coals or on a heavy pan in the oven.

Alternate recipe from 1870: To one pound of flour rub in well three quarters of a pound of butter and one teaspoon of salt. Beat the yolks of two eggs well; pour into the eggs half a tumbler of sweet milk; stir them well together; wet up the four with it to a rather soft dough; use more milk if necessary. Handle the dough lightly, and very little. Roll into round cakes; prick them with a fork; bake in a moderately hot oven.




Hoppin John

Cow peas or black eyed peas cooked together with brown rice
and any additional combination of
bacon or ham
garlic
onions
salt and pepper

Fry bacon and or ham and remove. Saute garlic and chopped onions.Combine drained rice and beans  and add vegetables and reserved bacon or ham. Season and simmer together to blend flavors.

Christmas Feasts in 1848

I love learning about holiday traditions from generations past and, as a fan of historical fiction, my guess is that you do, too.  With that in mind, I thought I would devote my December posts to some details  from Christmases in the mid 1800s.

On the Tidewater, every levee (party) included raw and cooked oysters and Champaign. In less affluent areas, persimmon and spruce beer were a mainstay. Any Christmas feast included venison, ham, quail, and BBQ suckling pig. Vegetables like succotash, stuffed or creamed tomatoes, and sweet potatoes were common as were beaten biscuits, Sally Lunn bread and spoon bread. Desserts included coconut pies, cakes and puddings (plum or suet), Ambrosia, pecan, chess, mincemeat, and apple pies, wine jelly, and pound cake. To balance it out, there were a lot of liquor punches, toddies, juleps and the like.

If you're feeling adventurous this holiday season, you may want to try your hand at a suet pudding of your own. Here's a delicious recipe that has been modified for modern cooks (it includes baking soda). 

Christmas Suet Pudding

1 cup chopped suet

1 teaspoon baking soda

1 scant teaspoon salt

1 cup molasses

1 cup milk

1 egg

2 cups flour

Combine ingredients, pour into well-greased tin cans or a large loaf pan. Cover securely with foil and place on a small rack in a large pot filled with about an inch of water. Cover pot and steam pudding for 3-4 hours. Make sure your pot doesn't boil dry. The finished "pudding" will actually resemble a moist, dense cake.

Sauce

2 cups sugar

1 cup water

1 teaspoon vanilla with wine or brandy

2 Tablespoons flour

1/4 lb butter

Cream butter and sugar; add other ingredients and cook for several minutes until well blended. Serve hot.

Welcome!

Welcome to the new blogging home of Thrones author, Gloria Bradfield.  Check back soon for interesting history bits, information and news about upcoming Thrones promotions.