The Comparisons Between “MAYTIME” (1937) and “TITANIC” (1997)

 

THE COMPARISONS BETWEEN “MAYTIME” (1937) and “TITANIC” (1997)

While watching the 1937 operetta that starred Jeanette MacDonald and Nelson Eddy – “MAYTIME”, I noticed that the story and main characters bore a strong resemblance in story structure to a movie that was released sixty years later . . . namely ”TITANIC”, which starred Leonardo diCaprio and Kate Winslet. Note the following: 

Down Memory Lane
*“MAYTIME” starts with the elderly heroine recounting her experiences as an opera singer in Paris of the 1860s to a young couple.

*“TITANIC” starts with the elderly heroine recounting her experiences as a bride-to-be aboard the S.S. Titanic to her granddaughter and a group of treasure seekers.

Box Office
*“MAYTIME” was the box office champ of 1937.

*“TITANIC” was the box office champ of 1997/1998.

The Villain
*The flashback for “MAYTIME” begins with the heroine – American opera singer Marcia Mornay (Jeanette MacDonald) – in Paris, being accompanied by a possessive mentor Nicolai (John Barrymore).

*The flashback for “TITANIC” begins with the heroine – American aristocrat Rose DeWitt Bukater (Kate Winslet) – about to board the S.S. Titanic with her possessive fiancé Cal Hockley (Billy Zane) and manipulative mother Ruth DeWitt Bukater (Frances Fisher).

Meeting the Hero
*In “MAYTIME”, after escaping her mentor’s company, Marcia meets a penniless American singer named Paul Allison (Nelson Eddy) on the streets of Paris. He had been living in Paris for a few years.

*In “TITANIC”, after escaping her fiancé and mother’s company, Rose tries to commit suicide and eventually meets a penniless American artist named Jack Dawson (Leonardo Di Caprio) on one of Titanic’s decks. He had been living in Paris and London for a few years.

The Pleasure of Each Other’s Company
*Marcia and Paul spend an evening singing and dancing at a Paris café with lower-class citizens in “MAYTIME”.

*Rose and Jack enjoy a night drinking and dancing with the steerage passengers, following a formal dinner in “TITANIC”.

Jealousy
*Marcia’s mentor, Nicolai, grows increasingly jealous toward Paul in ”MAYTIME”.

*Rose’s finace, Cal, grows increasingly angry and jealous of Rose’s time with Jack in “TITANIC”

Intimate Bond
*Marcia and Paul share an intimate bond, while performing together on the opera stage, under the jealous eye of Nicolai in “MAYTIME”

*Rose and Jack share an intimate bond together, while he draws a nude sketch of her. They later make love. A jealous Cal later finds the drawing in “TITANIC”.

Death of Hero
*Insane with jealousy, Nicolai later shoots and kills Paul in “MAYTIME”

*A jealous Cal goes berserk and tries to kill both Rose and Jack. The latter eventually freezes to death in the cold North Atlantic Ocean, after the ship’s sinking in “TITANIC”.

Death of Heroine
*After the elderly Marcia finishes her story, she dies in “MAYTIME”. The ghost of her younger self meets with Paul’s ghost and they sing together in the afterlife.

*After the elderly Rose finishes her story, she dies in “TITANIC”. The ghost of her younger self meets with Jack’s ghost, and the ghosts of Titanic’s dead passengers in the afterlife.

Mind you, the plots of both “MAYTIME” and “TITANIC” are not exactly alike. But there are some strong similarities in both characterizations and in story structures for the two movies that makes me wonder if James Cameron had watched the 1937 musical one too many times.

 

 

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Lobster Thermidor

Below is an article about the dish known as Lobster Thermidor: 

LOBSTER THERMIDOR

Has anyone ever heard of the dish known as Lobster Thermidor? What am I saying? Of course people have. I have, yet I have never seen or tasted the dish in my life. 

Before I explain why I had asked that question, I might as well talk about the background and history of Lobster Thermidor. The recipe for Lobster Thermidor was created around 1880 by the famous French chef Auguste Escoffier at a French restaurant called Maison Maire.

The seafood dish consisted of a creamy mixture of cooked lobster meat, egg yolks, and brandy – usually cognac – that is stuffed into a lobster shell. Lobster Thermidor can also be served with an oven-browned cheese crust, usually Gruyère. Once all of this has been prepared, the dish is topped with a sauce made from mustard (usually powdered).

The Maison Maire restaurant, where Escoffier created the dish, was located near a theater called the Comédie-Française. In January 1891, a play written by Victorien Sardou called “Thermidor” opened at the Comédie-Française. It took its name from a summer month in the French Republican Calendar, during which the Thermidorian Reaction occurred, overthrowing Robespierre and ending the Reign of Terror. The owner of the Maison Maire, Monsieur Paillard, renamed Escoffer’s dish “Lobster Thermidor” after Sardou’s play became a hit. However, due to the expensive and extensive preparation involved in Lobster Thermidor, its appearance on restaurant menus have declined over the years and is now usually prepared for special occasions.

Below is a recipe for Lobster Thermidor from the Epicurious website:

Lobster Thermidor

Ingredients

2 (1 1/2-lb) live lobsters
1/2 stick (1/4 cup) unsalted butter
1/4 lb mushrooms, trimmed and thinly sliced
1/2 teaspoon paprika
1/8 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons medium-dry Sherry
1 cup heavy cream, scalded
2 large egg yolks

Preparation

Plunge lobsters headfirst into an 8-quart pot of boiling salted water*. Loosely cover pot and cook lobsters over moderately high heat 9 minutes from time they enter water, then transfer with tongs to sink to cool.

When lobsters are cool enough to handle, twist off claws and crack them, then remove meat. Halve lobsters lengthwise with kitchen shears, beginning from tail end, then remove tail meat, reserving shells. Cut all lobster meat into 1/4-inch pieces. Discard any remaining lobster innards, then rinse and dry shells.

Heat butter in a 2-quart heavy saucepan over moderate heat until foam subsides, then cook mushrooms, stirring, until liquid that mushrooms give off is evaporated and they begin to brown, about 5 minutes. Add lobster meat, paprika, salt, and pepper and reduce heat to low. Cook, shaking pan gently, 1 minute. Add 1 tablespoon Sherry and 1/2 cup hot cream and simmer 5 minutes.

Whisk together yolks and remaining tablespoon Sherry in a small bowl. Slowly pour remaining 1/2 cup hot cream into yolks, whisking constantly, and transfer to a small heavy saucepan. Cook custard over very low heat, whisking constantly, until it is slightly thickened and registers 160°F on an instant-read thermometer. Add custard to lobster mixture, stirring gently.

Preheat broiler.

Arrange lobster shells, cut sides up, in a shallow baking pan and spoon lobster with some of sauce into shells. Broil lobsters 6 inches from heat until golden brown, 4 to 5 minutes. Serve remaining sauce on the side.

When salting water for cooking, use 1 tablespoon salt for every 4 quarts water.

Lasagna

Below is an article on the dish known as Lasagna

LASAGNA

The Italian dish known as Lasagne has been popular for years here in the United States . . . ever since the arrival of immigrants from Italy. When the recipe for Lasagne first appeared in an American cookbook, I have no idea. But I discovered, to my surprise, that there are several theories to the origin of Lasagne.

The first theory is that Lasagna originated from an Ancient Roman dish called lasana or lasanum (Latin word for “container”, “pot”) described in the book “De re coquinaria” by Marcus Gavius Apicius. Another theory is that the dish actually originated from an Ancient Greek dish called λάγανον (laganon). This dish was basically a flat sheet of pasta dough cut into strips.

The most popular theory is that Lasagna originated in Naples, Italy during the Middle Ages. An early recipe for this dish first appeared in the early 14th century cookbook, “Liber de Coquina (The Book of Cookery)”. It bore a slight resemblance to the more modern form of Lasagna. This early recipe featured fermented dough that is flattened into a thin sheet, boiled, sprinkled with cheese and spices, and eaten with the use of a small pointed stick.

Later recipes also written in the 15th century recommended boiling the pasta in a chicken broth and dressing it with cheese and chicken fat, or in one case walnuts. This recipe was adapted for the Lenten Fast. The more traditional form of Lasagna – Lasagne di Carnevale – consisted of local sausage, small fried meatballs, hard-boiled eggs, ricotta and mozzarella cheeses, and a Neapolitan ragù sauce. The pasta dough prepared in Southern Italy for Lasagna used semolina and water. It used flour and eggs in Northern Italy, where semolina was not available. In modern-day Italy, the dough for commercial Lasagna is made from semolina (Durum Wheat).

Below is a modern, yet traditional recipe for Lasagna from the All Recipes website:

Easy Lasagna I Recipe

Ingredients

1 pound lean ground beef
1 onion, chopped
1 (4.5 ounce) canned mushrooms, drained
1 (28 ounce) jar spaghetti sauce
1 (16 ounce) package cottage cheese
1 pint part-skim ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
1 (16 ounce) package lasagna noodles
8 ounces shredded mozzarella cheese

Preparation

Reheat oven to 350 degrees F (175 degrees C).

In a large skillet, cook and stir ground beef until brown. Add mushrooms and onions; saute until onions are transparent. Stir in pasta sauce, and heat through.

In a medium size bowl, combine cottage cheese, ricotta cheese, grated Parmesan cheese, and eggs.

Spread a thin layer of the meat sauce in the bottom of a 13×9 inch pan.

Layer with uncooked lasagna noodles, cheese mixture, mozzarella cheese, and meat sauce. Continue layering until all ingredients are used, reserving 1/2 cup mozzarella. Cover pan with aluminum foil.

Bake in preheated oven for 45 minutes. Uncover, and top with remaining half cup of mozzarella cheese. Bake for an additional 15 minutes. Remove from oven, and let stand 10 to 15 minutes before serving.

“Croque-Monsieur Sandwich”

Below is an article on the dish known as the Croque-Monsieur Sandwich: 

“CROQUE-MONSIEUR SANDWICH”

My familiarity with the French dish known as the Croque-Monsieur Sandwich originated with an American version called the Monte Cristo Sandwich. You see, I first experienced the latter during a visit to the Disneyland Resort about a decade ago. It took another four or five years before I first stumbled across the Croque-Monsieur at a cafe in downtown Los Angeles.

The Croque-Monsieur Sandwich is originally a popular dish served at cafes and smaller eateries in Paris, France. Basically, it is a ham and cheese sandwich that is either baked or fried. The sandwich was originally created for the French working-class. At least two origin stories are associated with the Croque-Monsieur Sandwich. The first origin tale claimed that the sandwich was created entirely by accident when French workers left their lunch pails too close to a hot radiator. The heat toasted the bread and melted the cheese in their sandwich. Personally, this origin tale seems a bit far-fetched and no particular date or year is associated with this tale. The second version seemed to have more merit.

In 1901, a chef at a local Parisian brasserie on the Boulevard des Capucines had ran out of baguettes for the restaurant’s sandwich of the day. The chef cut slices from a loaf of Pain de Mie bread (similar to American sandwich bread) placed ham and cheese between them and baked the entire sandwich until it was crisp. The name of the sandwich came from the French verb croquer (“to bite”) and from a casual comment from the chef, when asked about the ham’s origin. The chef pointed at another customer and claimed that the ham came from “C’est la viande de monsieur (It’s that guy’s meat)”.

The sandwich first appeared on the menu of a Parisian cafe in 1910. Unfortunately, no one seems to know which cafe. It was also mentioned in the second volume of Marcel Proust’s novel, “In Search of Lost Time”, in 1918. Over the years, variations of the Croque-Monsieur Sandwich had been added. Some brasseries and cafes eventually added Béchamel sauce. A Croque-Monsieur Sandwich with a poached or lightly fried egg became known as Croque-Madame. In the United States, a ham and cheese sandwich dipped in an egg batter and deep fried was called the Monte Cristo Sandwich. And in Great Britain, a hot ham and cheese sandwich became known as a “toastie”.

Below is a modern, yet traditional recipe for the Croque-Monsieur Sandwich from the Bon Appétit website:

Croque-Monsieur Sandwich

Ingredients:

Béchamel Sauce (One Day Ahead)
¼ cup (½ stick) unsalted butter
¼ cup all-purpose flour
1½ cups whole milk
2 tablespoons whole grain mustard
½ teaspoon freshly grated nutmeg or ¼ ground nutmeg
Kosher salt

Sandwich
8 slices ½”-thick country-style bread
6 oz. ham, preferably Paris ham (about 8 slices)
3 oz. Gruyère, grated (about 1½ cups)
1 teaspoon herbes de Provence

Preparation:

Béchamel Sauce (One Day Ahead)
Melt butter in a medium saucepan over medium heat until foamy. Add flour and cook, stirring, until mixture is pale and foamy, about 3 minutes. Gradually add milk, stirring until mixture is smooth. Cook, stirring, until sauce is thick and somewhat elastic, about 4 minutes. Remove from heat and whisk in mustard and nutmeg; season with salt.
DO AHEAD: Béchamel can be made 1 day ahead. Let cool; press plastic wrap directly onto surface and chill.

Sandwich
Preheat oven to 425°. Spread bread slices with béchamel, dividing evenly and extending all the way to the edges. Place 4 slices of bread, béchamel side up, on a parchment-lined baking sheet; top with ham and half of cheese. Top with remaining slices of bread, béchamel side up, then top with remaining cheese and sprinkle with herbes de Provence. Bake until cheese is brown and bubbling, 10–15 minutes.

“A Family Scandal in the ‘NORTH AND SOUTH’ Trilogy”

“A FAMILY SCANDAL IN THE ‘NORTH AND SOUTH’ TRILOGY”

I love John Jakes’ “NORTH AND SOUTH” Trilogy. Honestly, I do. I love it so much that I have copies of the novels published between 1982 and 1987 that make up the trilogy. I love it so much that I have also copies of the television adaptations (1985-1986; 1994) of the novels, produced by Wolper Productions. Unfortunately, the trilogy has a few narrative problems. And I feel that one of its biggest problems centered around a particular painting. 

I am referring to a certain painting that hung inside an expensive New Orleans. This particular painting depicted a beautiful young woman, who also happened to be one of the prostitutes that worked there. This particular prostitute was favored by the bordello’s owner. More importantly, she left the bordello and her profession in order to marry one of her customers. Despite her European ancestry, this woman was the granddaughter of an African-born slave. She also happened to be the mother of one of the “NORTH AND SOUTH” Trilogy’s main characters – Madeline Fabray. And she eventually became the mother-in-law of three other main characters.

Before I continued, I want to say a few words about the painting of Madeline Fabray’s mother that was created for the first two miniseries, 1985’s “NORTH AND SOUTH: BOOK I” and 1986’s “NORTH AND SOUTH: BOOK II”. I did not find it impressive. Look at that dress worn by the painting’s subject. It looks cheap and tacky. Not even a high-priced prostitute like Madeline’s mother would wear such a dress. Even worse, the dress and hairstyle worn by the subject failed to reflect the right decade. Madeline Fabray had been born in the mid-1820s. This meant that her mother must have been a prostitute between the late 1810s and early 1820s. The hairstyle and dress worn by Madeline’s mother seemed to reflect that the painting had been created between in the mid-1840s and early 1850s – at least two to three decades after Mrs. Fabray’s death. Wolper Productions really made a mistake in allowing this painting to serve as an image of the late Mrs. Fabray. But the story that surrounded both the character and the painting struck me as a lot more problematic. And the trouble began in John Jakes’ 1982 novel, “North and South”.

In 1846, two years after her marriage to South Carolina rice planter Justin LaMotte, Madeline Fabray LaMotte had traveled back to her hometown of New Orleans to care for her dying father. Before he finally passed away, Nicholas Fabray informed his daughter that both she and her mother were of mixed blood. One of Madeline’s ancestresses was an African-born slave, which meant the late Mrs. Fabray was one-fourth black and Madeline, one-eighth. Shocked by this revelation, Madeline kept this secret to herself for years, until she finally confessed it to her lover and husband’s neighbor Orry Main – one of the novel’s two main characters – after she left her brutish husband in the late winter of 1861. Despite his initial shock, Orry took the news rather well and eventually married Madeline, following Justin’s death during the early months of the Civil War.

Unbeknownst to Madeline and Orry, an Army officer named Elkhannah Bent had already learned about her mother’s background . . . former profession. Bent first met Orry during their years at West Point. Orry, along with his best friend, Pennsylvania-born George Hazard, became Bent’s enemies. When they nearly caused his expulsion from West Point, he vowed to get his revenge. He nearly got Orry killed at the Battle of Churubusco, during the Mexican-American War. Neither the Hazards nor the Mains had heard about Bent for years, until they learned he was the immediate commanding officer of Charles Main, Orry’s younger cousin, in Texas during the late 1850s. Either in 1858 or 1859, Bent visited Charles’ quarters for a talk and spotted a photograph taken at a picnic held at the Main family’s estate, Mont Royal. Among the subjects in the photograph were Madeline and Justin LaMotte. Bent seemed taken by Madeline’s looks. In January 1861, Bent was recalled back to the War Department in Washington D.C. During his journey from Texas to the East Coast, Ben visited an expensive bordello in New Orleans – the same one where Mrs. Fabray had worked some decades ago. There, he spotted the infamous painting inside the office of Madam Conti, the bordello’s owner. Bent learned from Madam Conti that the painting’s subject was not only of mixed blood, but also a former prostitute who had married well. Noticing the physical similarities between Madeline LaMotte and the painting’s subject, Bent ascertained that the two women were related. For reasons that still amaze me, he decided that this bit of knowledge could serve as a weapon against Orry Main.

In the 1984 novel, “Love and War”, Bent returned to New Orleans about a year-and-a-half later, during the second year of the Civil War, and stole the painting, jeopardizing his Army career. Realizing that he no longer had a military career, Bent deserted from the Union Army and journeyed toward Richmond, Virginia – the capital of the Confederacy. Nearly two years later, he managed to find and acquaint himself with one of Orry’s younger sisters, Ashton Main Huntoon. Bent had chosen well. Orry’s vain and unpleasant sister had estranged herself from the Main family, following her attempt to arrange the murder of her brother-in-law, Billy Hazard, for rejecting her years earlier for younger sister Brett. Once Bent had revealed the infamous painting, along with Madeline’s family history, to Ashton; the latter revealed everything to guests at a private reception that included Confederate Senator Judah Benjamin of Louisiana and Christopher Memminger, a South Carolinian resident who was serving as a Secretary of the Treasury for the Confederate States. Orry’s superior, General John H. Winder had “requested” that he send Madeline away from Richmond. Orry sent Madeline to the Hazards’ home in Lehigh Station, Pennsylvania and resigned his position at the War Department before assuming a field command toward the end of the Overland Campaign in June 1864.

The adaptations of the 1982 and 1984 novels – 1985’s “NORTH AND SOUTH: BOOK I” and 1986’s “NORTH AND SOUTH: BOOK II” – took a different spin on the tale. One, Madeline did not learn the truth about her mother from her father until 1854, ten years following her marriage to Justin LaMotte. She told Orry about her secret some three months later, leading him to insist that she leave Justin and accompany him to the North. However, events involving Madeline and a secret abortion for a pregnant and still single Ashton Main led to the end of Orry’s plans. Madeline more or less became a prisoner of her husband for nearly six-and-a-half years. Justin LaMotte died during the summer of 1861 and a few months later, Madeline and Orry became husband and wife.

As for Elkhannah Bent, his discovery of the painting also unfolded differently. In the television version, Bent (who was an amalgamation of the literary Bent and a character named Lamar Powell), was visiting New Orleans in 1856 or 1857, when he met Ashton’s new husband, James Huntoon. He was in New Orleans to give a pro-secession speech. The pair, along with two other men, proceeded to Madam Conti’s bordello. When James removed his wallet from his jacket, a photograph of his and Ashton’s wedding reception fell from his wallet. The photograph contained the bridal pair, the Main family and a few guests that included Justin and Madeline La Motte. Apparently, this was not Bent’s first visit to the bordello. While waiting for one of the madam’s prostitutes to finish with a customer, Bent and Madam Conti had refreshments in her private office that contained the painting of Mrs. Fabray. While the madam told Bent about the painting’s subject, he quickly surmised that Mrs. Fabray and the Mains’ neighbor were blood related. Some four years later – between the end of “NORTH AND SOUTH: BOOK I” and “NORTH AND SOUTH: BOOK II” – Bent managed to acquire the painting. Only neither miniseries revealed how he did it. I can only make the assumption that he had purchased it from Madam Conti. In Episode 2, Bent revealed the painting to Ashton, who had become his lover. Instead of revealing Madeline’s secret to Richmond society, Ashton used her knowledge of the painting and Mrs. Fabray’s past to blackmail Madeline into leaving Orry and Mont Royal for good. Two years later, days after the war ended, Madeline and Orry reconciled in Charleston.

Superficially, there seemed to be nothing wrong with the narrative regarding Madeline’s mother and the painting in both Jakes’ novels and the television miniseries. Superficially. However, both the novels and the miniseries revealed a major blooper. Why on earth did Elkhannah Bent went out of his way to get his hands on that painting? Why? In both the 1982 novel and the 1985 miniseries, Madeline was revealed to Bent as the wife of a neighboring planter. Neither Charles Main in the novel or James Huntoon in the miniseries knew about Madeline’s romantic connection to Orry. Which meant that Bent was not aware of this relationship, as well. In both the novels and the miniseries, Bent did not find out about Madeline and Orry’s relationship until after he got his hands on the painting. so, Why would Bent risk his professional career in “Love and War” to steal the painting featuring Madeline’s mother, if he was unaware of Orry’s emotional connection to her daughter? Or pay good money to purchase the painting (which is my theory, by the way) in the television adaptations?

I wish I could say that matters got better in the third act of Jakes’ trilogy. But it did not. Another mystery regarding the painting manifested. In both the third novel, 1987’s “Heaven and Hell” and the third miniseries, 1994’s “HEAVEN AND HELL: NORTH AND SOUTH BOOK III”, the locals who lived in the same neighborhood as the Mains seemed aware of Madeline’s African ancestry and the profession of her mother. My question is . . . how? How did locals like her first husband’s cousin, Gettys La Motte discover her family secret in the first place? Who had spilled the beans?

In “Love and War”, Jakes had made a point of both Judah Benjamin and Christopher Memminger attending the reception where Ashton had revealed Madeline’s secret. However, Benjamin moved to Great Britain after the war and Memminger ended up in North Carolina, following his resignation as Secretary of the Treasurer in July 1864. Ashton, her husband James, and her lover Lamar Powell were forced to flee Richmond for the New Mexico Territory after Orry exposed their plot to assassinate the Confederacy’s president, Jefferson Davis. Lamar Powell killed James Huntoon before being killed by an Apache warrior upon their arrival in the Southwest. Ashton arrived in Santa Fe a few days later, stranded and without any funds. It took her at least four years to return to South Carolina. So none of the above could have revealed Madeline’s secret to the Mains’ neighbors. More importantly, Jakes never bothered to reveal how the news reached the South Caroline low country.

“NORTH AND SOUTH: BOOK II” told a slightly different tale. A year after Bent had exposed Madeline’s secret to Ashton, she used the knowledge to blackmail her sister-in-law into leaving Mont Royal for good. However, neither Ashton or Bent ever told another soul. The only other people who knew about Madeline’s mother were her former maid, Maum Sally, who was killed by Justin LaMotte back in 1856, during the debacle regarding Ashton’s unwanted pregnancy; Orry; and his mother, Clarissa Main. And none of these people told a soul. Not even Ashton or Bent, which I find surprising. Like Jakes, the screenwriters for the second and third miniseries never made the effort to set up, let alone reveal how the Mains’ neighbors learned about Madeline’s secret.

It is a pity that the storyline regarding Madeline and her mother was marred by sloppy writing. It had the potential to be one of the most interesting arcs in the entire saga, especially since it focused upon attitudes regarding miscegenation in the United States . . . attitudes that lasted for another century following the saga’s setting and still linger to this day. Oh well. There is nothing I can do about it. I suppose I can only regard it as a blooper and move on.

Martha Washington’s Great Cake

Below is an article about the dish known as Martha Washington’s Great Cake: 

MARTHA WASHINGTON’S GREAT CAKE

While perusing a website that featured different American dishes from the eighteenth century, I came across one that caught my interest. It happened to be a dessert created by First Lady Martha Dandridge Washington

The background for Martha Washington’s Great Cake began near the end of the eighteenth century. In 1796, President George Washington had decided not to serve a third term as United States President near the end of his second term. Three months after issuing his farewell address in many newspapers, he returned to his estate in Virginia called Mount Vernon in time for the Christmas holidays. His wife Martha made arrangement for a “Great Cake”, a cake filled with fruits and spices, to be baked and served on Twelfth Night, the last of twelve days of Christmas.

Great Cake had been a common dessert during the country’s Colonial Era and tended to be very large. They were usually risen cakes, very similar to the Italian dessert known as Panettone. However, the “Great Cake” created by Martha Washington was somewhat denser than a panettone and possessed more fruit and spices.

The recipe for the First Lady’s version of the “Great Cake” was discovered among her private papers by her granddaughter, Martha Parke Custis Peter. It utilized different ingredients that were common in the “Great Cakes” of the past. However, Mrs. Washington did not personally prepared the cake herself. Instead, she utilized the kitchen slaves at Mount Vernon to do the actual preparation. The First Lady’s original recipe consisted of the following:

“Take 40 eggs & divide the whites from the yolks & beat them to a froth then work 4 pounds of butter to a cream & put the whites of eggs to it a spoon full at a time till it is well work’d then put 4 pounds of sugar finely powder’d to it in the same manner than put in the Youlks of eggs and 5 pounds of flower and 5 pounds of fruit, 2 hours will bake it add to it half an ounce of mace and nutmeg half a pint of wine & some fresh brandy.”

However, here is a more modern recipe for Martha Washington’s Great Cake from the Seasonal Wisdom website:

Martha Washington’s Great Cake

Ingredients:

*1 1/2 cups currants
*1/3 cup chopped candied orange peel
*1/3 cup chopped candied lemon peel
*1/3 cup chopped candied citron
*3/4 cup Madiera, divided
*1/4 cup French brandy
*3 cups all-purpose flour, sifted
*1/2 cup slivered almonds
*1/2 teaspoon ground nutmeg
*1/2 teaspoon ground mace
*3/4 cup unsalted butter, softened
*1 1/2 cups sugar
*3 large eggs, separated

Preparation:

Combine currants, orange and lemon peels, and citron in a large bowl. Add 1/2 cup of Madeira and stir to combine. Cover with plastic wrap, and set aside for at least 3 hours, or overnight. Stir the reminder of the Madeira with the brandy; cover and set aside.

When ready to bake the cake, preheat the oven to 325 degrees F. Grease and flour a 10-inch tube pan.

Drain fruits in a large strainer set over a bowl, stirring occasionally to extract as much Madeira as possible. Add the strained Madeira to the set-aside Madeira and brandy.

Combine 1/4 cup of the flour with the fruit, and mix well. Add the almonds, and set aside. Sift the remaining flour with the nutmeg and mace.

In the bowl of an electric mixer, cream the butter until it is light. Add the sugar, 1/2 cup at a time, beating for several minutes after adding each ingredient. Whisk the egg yolks until they are light and smooth, and add them to the butter and sugar. Continue to beat for several minutes, until the mixture is light and fluffy.

Alternatively add the spiced flour, 1/2 cup at a time, and the Madiera and brandy, beating until smooth.

In a separate bowl, beat the egg whites to form stiff peaks. By hand, gently fold them into the batter, combining lightly until well blended. By hand, fold in the fruit in thirds, mixing until well combined.

Pour the batter into the prepared pan, smoothing the top with an offset spatula, or the back of a spoon. Bake for about 1 1/2 hours, or until a wooden skewer inserted in the center comes out clean. Set the cake on a wire rack to cool in the pan for 20 minutes. If serving the cake plain, turn it out of the pan to cool completely. If finishing it with icing, turn the warm cake out of the pan onto a baking sheet, and proceed with the icing.

To ice the cake, spread Sugar Icing generously onto the surface, piling it high and swirling it around the top and sides. Set in the turned-off warm oven, and let sit for at least 3 hours, or until the cake is cool and the icing has hardened. The icing will crumble when the cake is sliced.

Sugar Icing Recipe for Great Cake

Ingredients:

*3 large egg whites at room temperature
*1 1/2 cups of sugar
*2 tablespoons rose water or orange-flower water

Preparations:

In the bowl of an electric mixer, start beating the egg whites on low speed, gradually adding 2 tablespoons of the sugar. After about 3 minutes, or when they just begin to form soft peaks, increase the speed to high and continue adding the sugar, 2 tablespoons at a time, beating until all the sugar is incorporated and the egg whites form soft peaks.

Add the rose water, and continue beating to form stiff peaks. Use immediately to ice the cake.

Lobster Newberg (or Newburg)

Below is an article about the dish known as Lobster Newberg:

LOBSTER NEWBERG (OR NEWBURG)

Some time ago, I had written a small article about a dish called Lobster Thermidor. Four years earlier, a similar dish that involved lobster meat cooked with eggs and alcohol was created on the other side of the Atlantic Ocean called Lobster Newberg.

I was surprised to discover that Lobster Newberg was created by a sea captain in the fruit trade named Ben Newberg in 1875 or 1876. The latter created the dish from lobster, butter, cream, cognac, sherry, eggs, and Cayenne pepper. Following Newberg’s creation of the dish, he demonstrated the creation of the dish to Charles Delmonico, the manager of Delmonico’s Restaurant in New York City. Delmonico’s top chef, Charles Ranhofer, made refinements to the recipe before the former added the dish to the restaurant’s menu as Lobster à la Wenberg. The dish became very popular.

However, an argument between Wenberg and Delmonico caused the dish to be removed from the menu. Despite this move, many of the restaurant’s patrons continue to request it. To satisfy their demands, the dish’s name was rendered in anagram Lobster à la Newberg or Lobster Newberg and return to the restaurant’s menu. The dish is still popular and can be found in French cookbooks, where it is sometimes referred to as “Homard sauté à la crème”.

Below is a recipe for Lobster Newberg from the Epicurious website:

Lobster Newberg (or Newburg)

Ingredients

*Three 1 1/2-pound live lobsters
*1/2 stick (1/4 cup) unsalted butter
*2 tablespoons plus 1 teaspoon medium-dry Sherry
*3 tablespoons plus 1 teaspoon brandy
*1 1/2 cups heavy cream
*1/4 teaspoon freshly grated nutmeg
*Cayenne to taste
*4 large egg yolks, beaten well
*Toast points as an accompaniment

Preparation

Into a large kettle of boiling salted water plunge the lobsters, head first, and boil them, covered, for 8 minutes from the time the water returns to a boil. Transfer the lobsters with tongs to a cutting board and let them cool until they can be handled. Break off the claws at the body and crack them. Remove the claw meat and cut it into 1/2-inch pieces. Halve the lobsters length-wise along the undersides, remove the meat from the tails, discarding the bodies, and cut it into 1/2-inch pieces.

In a heavy saucepan cook the lobster meat in the butter over moderate heat, stirring occasionally, for 2 minutes, add 2 tablespoons of the Sherry and 3 tablespoons of the brandy, and cook the mixture, stirring, for 2 minutes. Transfer the lobster meat with a slotted spoon to a bowl. Add the cream to the Sherry mixture and boil the mixture until it is reduced to about 1 cup. Reduce the heat to low and stir in the remaining 1 teaspoon Sherry, the remaining 1 teaspoon brandy, the nutmeg, the cayenne, and salt to taste. Whisk in the yolks, cook the mixture, whisking constantly, until it registers 140°F. on a deep-fat thermometer, and cook it, whisking, for 3 minutes more. Stir in the lobster meat and serve the lobster Newburg over the toast.