The following two recipes are from the Monroe family. Each recipe is presented first as the Monroes knew it, followed by a modern-day equivalent. (A copy of the book titled Monroe Family Recipes can be purchased in the Museum Shop.) Enjoy!
“One pound of sugar, one of butter, two eggs, one cup of cream made into a stiff paste, rolled thin and baked quickly.”
2 cups sugar
1 cup cream
1 pound butter
4 cups flour
1 tsp. vanilla (optional)
Cream the butter and sugar together completely. Beat in eggs. Add cream and flour alternately; add vanilla if desired. Chill dough for at least an hour. Roll thin; cut into shapes and bake at 350 for 8-10 minutes. Makes 5 dozen. These can be baked in shapes or as drop cookies.
“One half pint of grape juice, one half pint of orange juice, one half cup of chopped mint, one pint of water, juice of six lemons or limes. Mix fruit juice and mint and stand on ice one hour. A dash of sugar to taste. Add water and pour into glasses half filled with ice. A sprig of mint in each glass and serve at once.”
2 cups orange juice
2 cups grape juice
12 lemons or limes, or 6 of each
sugar to taste
1 cup fresh mint leaves
4 cups cold water
Combine the fruit juices and the mint. Add sugar to taste and chill for one hour. Strain out the mint leaves. Pour into a large pitcher or bowl and stir in the water. Serve with ice and a garnish of mint. Makes 8-9 cups.