European Stars and Stripes (Newspaper) - March 13, 1968, Darmstadt, Hesse                              Page 16 the stars and stripes wine Doy March 13. Most preferred simple foods by Charles Graham staff writer while our country s president must by Defini Tion be quite a bit different from the multitude he governs he does have one Quality in common Withus All he has to eat. The question is what does he eat being Able Socall on the Best of chefs and having excellent facilities out in the Kitchen to meet the chef s demands does give the president a definite dining Edge Over most of us whether the object de cuisine is a 35-course meal or a Midnight snack. Displaying some excellent form in pantry peeping experienced food writers poppy Cannon and Patricia Brooks have come up with the president s Cookbook published by Funk and wag Nalls which provides some favorite recipes and detailed sketches of each chief executive s wining dining and Plain of latin " habits from . To . He Book is enough to make an impoverished gourmet eat sorrowful pie for it seems that few of the presidents liked anything but Plain simple cooking. Two notable exceptions were Thomas Jefferson an Chester a. Arthur. Jefferson broke with the traditions of presidential platters set by George Washington s England Virginia influenced eating style and the puritanical palate of John Adams. Our third president was a culinary adventurer wit sophisticated tastes. He brought Many French dishes such As Bouillin ragout souffles sauces and win cookery to the White House table picked up during his time in Paris As treaty commissioner to France from 1785 to 1789. Jefferson was so fond of foreign dishes that Patrick Henry denounced him in a political speech As a Man who had abjured his native victuals and turned Misback on Good old fashioned roast beef. But it was the dining style of George Washington the father of our country which has appeared most frequently in our presidential pages of history. He at simple foods yet spared Little expense and no generosity in providing tables full of the Best dishes Fortis guests. When offered an especially Rich bit of culinary catering Washington usually passed it up often with a comment like no thank you that is too Good  his Only real food passion was nuts especially Hazel nuts and Hickory nuts which he ordered by the barrel. Washington liked to breakfast Between seven and eight o clock with the main meal coming punctually at 3 p.m., if he shared it with Martha or 4 if it were an official dinner. In the evening he liked to have a Light supper around nine usually mount Vernon Cornbread cheese fruit compote and nuts Sherry or port wine and som Good Strong Coffee. When it came to hospitality and gracious enter Taining there has been none greater Thuu Holley Madison. Liaised in a strict Philadelphia quake household she blossomed into an enchanting hostess Johnson brought barbecued ribs to the White House and continued to dominate the Washington social scene Long after her husband James had left the executive mansion. She was described As the Brilliant sunny hearted witty Little Quak Eress from Philadelphia but unfortunately almost no examples of her brilliance wit or culinary preferences have been recorded. Though the first lady continued in the Jefferson style of serving French cuisine one of her known personal favourites was soft Gingerbread. Fortunately this recipe did t leave the White House when Dolley did but stayed to be used by Many another first lad right up to the present Day. I. Rob ably the dullest palate Ever in the White House belonged to Abraham Lincoln even though Mary Todd was noted for her lavish parties at the mansion Helen Umprey Bullock historian of the National Trust for historic preservation wrote authorities agree that Lincoln was indifferent to food not particularly knowing or caring what was placed before him. Whether it was hot or cold or even whether be ate it or not. If not reminded of meal times he  though always fond of apples and Coffee one of Nefew times Lincoln Rose to a chef s offerings was upon visiting the new York restaurant Delmonico s i ?1he told the owner Lorenzo Delmonico in Iny of of Washington there Are Many mansions bin aia. We have no Cooks like  for regional preferences though few can Sll l 2lyndon h. Johnson the inn who brought Haw Tut ribs and beef to the White House. Ills food tastes Art strictly southwestern with a Strong admit a Texas beef. When a huge Steak in t on Hie Tawi Southern Fried Chicken often is along with spoon bread popovers or other Home baked hot oily but it s Barbecue which the Public tends to ult Iii j with lbs and the president seems to enjoy is in it up whenever he gets a Chance. His whole a says they like it too even though lady he out commented there is no Nice Way to Cath