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18

Chapter One

Historical Banqueting

serving platters and casseroles crystal goblets wine tumblers decanters a tea urn and coffee pot

For the kitchen, he included:

28 round saucepans 19 saucepan covers frying pans food warmers chocolate molds ice molds pie pans spoons, ladles cleavers, knives pair of kitchen scales11

. PRESIDENT JOHN QUINCY ADAMS ,

By 1825, the John Quincy Adams family occupied the White House. The follow- ing describes a levee, or reception, held in 1829:

Gentlemen and ladies both attend, arrive about eight and leave about ten. The company is treated with coffee, tea and a variety of cakes, jellies, ice- cream, and white and red wine, mixed and unmixed, and sometimes other cordials and liquors, and frequently with West Indian fruit; all of which are carried about the rooms amongst the guests, upon large trays by servants dressed in livery.12

. PRESIDENT JOHN TYLER ,

Like Thomas Jefferson, John Tyler favored informality blended with fine cuisine. A gala ball held in the White House in 1845, near the end of Tyler’s presidency, featured:

. . . enormous bouquets of flowers filling the rooms and side tables loaded with every imaginable delicacy. The atmosphere radiated luxury and extrav- agance. The evening was a huge success and much talked of for years to come. There were many parties given during the holiday season for Wash- ington officialdom. Always the tables were laden with substantial and var-

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