Abraham & Mary Lincoln's Recipes
ABRAHAM LINCOLN'S SCALLOPED OYSTERS
1/4 cup butter, melted
2 cups coarse cracker crumbs
2 dozen oysters, scrubbed, shucked, drained, with liquid reserved
1/4 teaspoon pepper
1/3 cup cream
2 tablespoons sherry
1 teaspoon Worcestershire sauce
Mix melted butter and cracker crumbs together; sprinkle a third of
mixture evenly on bottom of greased shallow baking dish. Add a layer
of half of the oysters. Stir together the pepper, cream, reserved
oyster liquid, sherry and Worcestershire; pour half of sauce mixture
Add another third of the butter and crumb mixture to baking dish and
top with remaining oysters. Spoon or pour on remaining sauce.
Sprinkle remaining crumb mixture over the top and bake at 425
degrees for 10 to 15 minutes or until crumbs are lightly browned.
MARY TODD LINCOLN'S VANILLA-ALMOND CAKE
1-1/2 cups granulated sugar
1 cup butter
1 teaspoon vanilla extract
2-3/4 cups sifted cake flour
1 teaspoon baking powder
1-1/3 cups milk
1 cup almonds, finely chopped
6 egg whites, stiffly beaten
Cream together sugar, butter, and vanilla extract.
Stir together the cake flour and baking powder; add to creamed
mixture alternately with milk. Stir in almonds. Gently fold in
the egg whites. Pour into two greased and lightly floured
9x1-1/2-inch round baking pans. Bake at 375 degrees F for 28 to
30 minutes. Cool 10 minutes; remove from pans. Fill and frost
with White Frosting.
White Frosting: In a saucepan, combine 1 cup sugar, 1/3 cup water,
1/4 teaspoon cream of tartar and dash salt. Bring mixture to boiling,
stirring until the sugar dissolves.
In mixing bowl place 2 egg whites; very slowly pour the hot sugar
syrup over, beating constantly with electric mixer until stiff peaks
form, about 7 minutes. Beat in 1 teaspoon vanilla extract.