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A SAMPLER OF THE MOST ASKED FOR RECEIPTS FROM THE KITCHENS OF EVANS FARM INN.

Evans Farm Inn takes its place among historic Virginia's most visited and venerated landmarks. Its proximity to the Nation's Capital enhances its accessibility to visitors from all over America and the world. It is dedicated to the preservation and the continuation of the great classic traditions in American cookery and Virginia hospitality- 'the pursuit of happiness.' Its forty acres of premium Virginia countryside afford the perfect setting. The Inn itself and complex of restorations are in the 18th Century style. The staff is appropriately attired in authentic colonial costumes, and most important, purvey a genuine hospitality and truly caring service. Over the past forty years Evans Farm Inn recipes have been asked for time and time again. Some are year in year out award winning house specialties, some are seasonal, and some are from Martha Washington's own receipt book. All are favourites of friends of Evans Farm Inn...presented here (after the closing and auction of the Inn) in a format I hope you enjoy...a practical online reference and suppliment to your hard copy cook book collections to keep alive whatever memouries of Evans Farm Inn its regular patrons have.


CONTENTS

Spoon BreadQuiche Lorraine
Huguenot TorteShrimp Mousse
Evans Barbecued Spare RibsBrandy Cheese Pie
Cream of Peanut SoupImperial Crab
Moulded Asparagus SaladSquash Cake
Virginia Whiskey CakeVan Wagoner Chocolate Cake
Hot Buttered RumChicken Curry
Date ButterChocolate Pie
Graham Cracker CrispsVegetable Dip & Cheese
Apricot DelightSweet Potato Pudding
Cheese Cake & Cherry SauceHot Chicken Salad
Pineapple BeetsLime Pear Salad
Sara's SouffléChicken Barbara
Hunter Style DucklingCurried Mayonnaise
Chicken MayonnaisePineapple Meat Loaf
Crab AnythingNever Fail Soufflé
Asparagus Pea CasseroleGreat Cake
Cheese BitesPot Pourri
Scotch WoodcockMaria's Pork & Red Cabbage


SPOON BREAD
2 cups milk 1 tablespoon butter
1 cup corn meal 1 teaspoon salt
2 eggs separated


Scald milk and add corn meal. Add egg yolks, butter
and salt. Continue to cook until smooth and thick.
Remove from heat and stir in beaten egg whites.
Bake in a well-greased casserole 45 minutes at
350°F (185°C). Makes 6-8 servings.

HUGUENOT TORTE
2 eggs 1/4 teaspoon salt
1-1/2 cups sugar 1 cup pared and sliced apples
1-1/4 cup sifted cake flour 1 cup chopped pecans
1-1/2 tablespoons baking powder 1 teaspoon vanilla

Beat eggs and sugar until well-blended. Sift dry
ingredients and add to egg mixture. Fold in apples,
nuts and vanilla. Bake in half-full pan as this
lends to rise while baking. Use paper-lined
8"x8"x2" (20x20x5 cm.) and bake at 350°F (185°C)
for 45 minutes. Top with whipped cream. Serves 6-8

EVANS BARBECUED SPARE RIBS
1/4 pound (115 g.) butter or margarine 1 teaspoon prepared mustard
1/2 bottle Heinz ketchup 1 teaspoon horseradish
1 teaspoon black pepper 1 dash "Accent"
4 teaspoons brown sugar 1/2 cup vinegar
3 teaspoons paprika 1 garlic button- minced
2 teaspoons celery salt 2 lemons squeezed
4 teaspoons Worcestershire sauce 1/4-1/2 teaspoon Tabasco (to taste)
1 pint beef or chicken stock
This sauce may be used for chicken, beef, pork, or veal.
But for lamb, omit butter, vinegar, and tabasco.

Combine all ingredients. Simmer half-hour. Strain.
Refrigerate for future use. Makes two quarts (a little more than two litres).
For spare ribs: cook ribs in slow oven at 325°F (170°C)- basting
often. Bake uncovered, adding sauce after 1-1/2 hours.
Turn oven up to 400°F (205°C): cover ribs with sauce...bake 45
miniutes until glazed, brown, and tender.

CREAM OF PEANUT SOUP
1/4 cup butter 1 cup milk
2 stalks celery, chopped 1 cup light cream
1 small onion chopped 1 cup peanut butter
2 teaspoons flour salt and pepper
2 cups chicken broth paprika (pinch)


Brown celery and onions in butter. Add flour and
chicken broth and bring to a boil. Add peanut
butter and simmer for 5 minutes. Season to taste.
Yield: 8 cups or 6 servings.

MOULDED ASPARAGUS SALAD
1 package lemon gelatin 1/2 can asparagus juice
1 cup hot water 1 teaspoon grated onion
3 Tablespoons vinegar 1 can diced asparagus
3/4 teaspoon salt- dash of pepper 2 teaspoons chopped pimientos


Dissolve gelatin in hot water, add seasoning and
asparagus juice to total about 2 cups of liquid in all.
Chill until it begins to thicken. Then fold in
asparagus and pimiento. Pour into oiled mould
and chill until set.

VIRGINIA WHISKEY CAKE
1 cup granulated sugar 1/2 teaspoon baking powder
1 cup firmly packed brown sugar 1/2 teaspoon mace
1 cup butter 1 cup 100 proof Bourbon whiskey
3 cups sifted cake flour 2 cups chopped pecan meats
3 well-beaten eggs


Combine sugars and cream with butter. Add 3 well-beaten eggs.
Sift flour and mace. Add alternately with whiskey. Add
nuts. Bake in well-greased or paper-lined tube pan. Bake at
250°F (120°C) for 2-1/2 tp 3 hours. This cake should have moist, crumbly
texture similar to a macaroon. Wrap in aluminum foil and
store in a cool place. Do Not Freeze. The cake cuts easier when
cold, but should be served at room temperature. It will keep for
two weeks or longer. Slice 1/2 inch thick (save those crumbs for
sundae topping.)
Serve with whiskey sauce of 1/2 cup light corn syrup, 1 tablespoon
rum, 2 tablespoons whiskey (poured over cake a half hour before
serving). Whipped cream topping is optional.

HOT BUTTERED RUM
1 stick butter whole cloves
1 box brown sugar stick cinnamon
2 eggs dark rum


Melt butter...add brown sugar. Stir. Separate eggs.
Beat yolks lightly. Add yolks to butter-sugar mix.
Remove from heat. Beat egg whites until thick.
Fold butter-sugar mix to egg whites slowly- stir
gently- refrigerate. Serve: in each cup, 1 whole
clove and cinnamon stick- 1 heaping Tablespoon mixture
in cup. Add one jigger rum. Fill to top with
boiling water...float butter on top. Makes 15
cups. Butter keeps in refrigetator for several weeks.

VERY ELEGANT DATE BUTTER
2 cups pitted dates 1/2 cup granulated sugar
1/2 cup hot water 3/4 cup syrup
1/2 teaspoon lemon juice 1-1/2 teaspoon salt


Put dates and hot water into blender. Chop fine.
Add rest of ingredients. Mix well. This very
popular spread was usually for sale by the jar at
Evans Farm. This delicious spread is so appropriate
for biscuits or toast. Yield: plenty.

Spread whole crackers over 11x13" (27,5 x 32,5 cm.) pan. Boil 4 minutes
a combination of one stick butter, 1 stick oleo, and one
cup packed firm light brown sugar. Remove from
heat and add 1 cup finely chopped nuts. Then
spread over crackers...bake 5 minutes in 400 degree F (260 C)
oven. Cut in squares while warm.

GRAHAM CRACKER CRISPS
CHRISTMAS KRINGLES
Beat the yolks of 8 and the whites of 2 eggs. Mix
with 4 oz. warmed butter...knead in 1 pound (450 g.)
flour and 4 oz. (110 g.) sugar. Roll into thin biscuits
bake on cookie tin at 400°F (260°C). Delicious
spread with premium marmalade or fancy jam.

APRICOT DELIGHT
1 29 oz. (800 g.) can apricots, drained 2 cups hot water
1 (800 g.) can crushed pineapple 1 cup juice (apricot and pineapple)
2 small packages of orange gelatin 3/4 cup tiny marshmallows


Drain and chill fruit. Chop apricots into small pieces.
Reserve juice. Dissolve gelatin in 2 cups of hot water. Add
1 cup juice. Chill until slightly set. Fold in fruit
and marshmallows. Pour into 9 x 12" (22,5 x 30 cm.)
baking dish until firm. Spread with topping:

1/2 cup sugar 2 Tablespoons butter 1 cup whipped cream
3 Tablespoons flour 1 egg 3/4 cup grated American cheese
1 cup fruit juice


Cook sugar, flour, butter, egg and juice until thick. Fold
in whipped cream and sprinkle with cheese.

CHEESECAKE WITH CHERRY SAUCE
3: 8 ounce (225 g.) packages soft cream cheese 1/4 teaspoon vanilla
3/4 cup sugar 1 cup graham cracker crumbs
6 eggs 1/2 cup sugar
1/2 pint sour cream 1/4 cup melted butter


Blend cream cheese and sugar. Add eggs one at a time
and beat until smooth. Add sour cream and vanilla.
Set aside. Mix graham cracker crumbs, sugar, and
butter. Line bottom of spring form pan with crumb
mixture. Pour cheese mixture into pan and bake
at 350°F (185°C) for 10 minutes. Then lower heat to 325°F (170°C) and
bake 50-60 minutes.

Serve with cherry pie filling or fresh fruit.

ROAST DUCKLING HUNTER STYLE IN CASSEROLE
Duckling, 3-1/2 pounds (1,35 kg.) 4 ounces (115 g.) diced pimentos
1 pound (450 g.) chopped carrots,
celery and onions
1 quart (1 litre) brown chicken gravy 4 ounces (115 g.) diced green peppers
6 ounces (170 g.) sliced onions 6 ounces (170 g.) Port wine
4 ounces (115 g.) sliced mushrooms 4 ounces (115 g.) heavy cream


Roast duckling with chopped carrots, celery, and onions
in slow oven- 350°F (185°C) until tender. Remove duckling,
pour off excess fat, add Port wine and simmer 10
minutes. Add brown chicken gravy and let
cook until reduced to 2/3.

Meanwhile, sautée onions and pepper in pan and bone
duckling. Place on layer of meat (breast & leg) in
bottom of casserole. Next layer of onions, peppers,
mushrooms & pimentos followed by one more layer
of meat.

Then pour the sauce over it. Let come to a slow
boil for 5 minutes. Take off the fire and stir the heavy cream into it.

Delicious served together with wild rice or toasted
corn bread. Makes 4 generous servings.

CURRIED MAYONNAISE DIP
1-1/2 cups mayonnaise 1/2 teaspoon salt
2 teaspoons curry powder black pepper
1 Tablespoon grated onion few drops Tabasco


Mix. Cover. Chill for 2 hours.

GREEN TOMATO CHUTNEY
Peel and slice 2 pounds green tomatoes. Add 2 oz. (60 g.) mustard
powder, 1 oz. (30 g.) ground cinnamon, 1 oz. (30 g.) ground cloves,
1-1/2 lb.(680 g.) brown sugar, 3 pints (1-1/2 litres) cider vinegar and dash
of cayenne pepper. Boil ingredients until quite
thick. Bottle securely and keep for several weeks...
or from frost's last tomato crop until Thanksgiving dinner...
to serve on relish tray.

"CRAB ANYTHING"
1 8-oz. (230 g.) package cream cheese
softened with a bit of milk		 3 or 4 oz. (85-110g.) crab meat
1 medium chopped onion diced almonds
1 heaping spoonful horseradish


Combine all ingredients; turn into dish saving
diced almonds for garnish
Spread on rye rounds and toast in oven or
in pastry shells...or oven heat to serve with or over steamed rice.
Cold delicious filling for cherry tomato shell,
or as sandwich or cracker spread.

This freezes well!

ASPARAGUS PEA CASSEROLE
1/2 cup grated sharp cheese 1 small can water chestnuts
1 can tiny peas 1 can mushroom soup
1 can asparagus


Drain vegetables well. Slice water chestnuts very thinly.
Place alternate layers in casserole...ingredients
ending with cheese on top. Bake in 325°F (165°C) oven
until hot. Top with butter and bread crumbs. Let brown.

CHEESE BITES
1 cup coarsely shredded
 1 cup all-purpose flour
sharp Cheddar cheese 1/8 teaspoon hot pepper sauce
at room temperature
1/2 cup butter (room temperature)
1 cup Rice Krispies


Put all ingredients on board or in bowl and mix
well. Pinch marble-sized pieces and place on
lightly greased baking sheet. Bake in moderate
oven- 350°F (185°C) 10-15 minutes or until lightly
browned. Store air tight.

SCOTCH WOODCOCK (EGGS SCOTTISH STYLE)
1/2 cup bread crumbs 1/4 teaspoon pepper
1/2 cup milk 1 beaten egg
1/2 teaspoon mustard 6 hard boiled eggs
1 cup chopped cooked ham


Mix crumbs and milk in sauce pan- heat slowly and
stir into smooth paste. Add ham, mustard, pepper,
and beaten egg, mixing well.

Coat shelled, hard boiled eggs thoroughly with this
mixture. Fry in deep hot fat (375 F, 190 C) for 2
minutes. Drain on paper towel. Serve hot with tomato
sauce or serve cold.

TOMATO SAUCE
1/2 tablespoon chopped onion salt and pepper
1/2 tablespoons chopped parsley 4 tablespoons flour
2 cups tomatoes 4 tablespoons fat


Simmer onion, parsley, and tomato 20 minutes.
Strain. Cook as in "white sauce" using
tomato mixture in place of milk.

QUICHE LORRAINE
4 oz. (115 g.) bacon 1/2 cup milk
4 oz. (115 g.) ham 1/2 cup whole eggs
1 small onion pepper, nutmeg
6 oz. (170 g.) Swiss cheese

Cut everything fine. Fry bacon and onions to golden.
strain off fat. Heat milk. Beat eggs. Add
spices and hot milk. Cover pie pan with crust,
put ham, bacon, and onion in crust-lined pie pan.
Pour over milk and egg mixture. Bake at 375 F (190 C)
25-35 minutes or until quiche is puffed and
golden brown.

SHRIMP MOUSSE
2 pounds (910 g.) cooked and chopped shrimp 1/2 cup chili sauce
2 cups sour cream juice of 2 lemons
1 pound (450 g.) cream cheese 1/4 cup cold water
1/2 cup finely minced green pepper 2 Tablespoons unflavoured gelatin
1 cup mayonnaise 1/2 teaspoon hot pepper sauce
1/2 cup finely minced green onions 1 teaspoon salt
1/4 cup chopped pimiento 1 Tablespoon Worcestershire sauce


Cream together cream cheese, mayonnaise, and sour
cream. Add all seasonings. Dissolve gel in lemon
juice and water. Heat in double boiler 10 minutes.
Fold in cheese. Add shrimp. Pour into mould.
Set overnight or 4-5 hours

BRANDY CHEESE PIE
Prepare 9 inch (22,5 cm.) crust, bake and chill
3 eggs 1: 8 ounce (230 g.) soft cream cheese
3/4 cup sugar 1/4 cup brandy
1-1/4 cup table cream 1/4 teaspoon salt


Heat oven to 325°F (165°C). Blend first four ingredients.
Add salt and brandy, mixing slightly. Pour into
crust and bake one hour.



CRAB IMPERIAL
1 pound (450 g.) backfin crab meat 3 heaping tablespoons
mayonnaise
1 egg
1/8 teaspoon prepared mustard 2 heaping tablespoons
green pepper
1 teaspoon salt; white pepper
to taste


Mix beaten egg, mustard, butter, salt, pepper, and
mayonnaise. In bowl or casserole place layer
of lump crab, being careful not to break lumps.
Sprinkle over this 1/2 of green pepper and 1/2 of
egg mixture. Add rest of crab, then green pepper
and egg mixture. Toss lightly and pile high in
baking shells...spread with mayonnaise and garnish with
strips of green pepper. Melt several tablespoons of
butter or margarine and add bread crumbs.
Spread over trop of crab mixture. Bake 1/2 hour
in 350°F (185°C) oven until golden brown.

CRAB CAKES

1 pound (450 g.) lump crab meat in bowl...season with salt
and pepper. Pour over slightly beaten egg, 1/4 pound (115 g.)
melted butter, 1 tablespoon lemon juice, 1 chopped hard-
boiled egg, 1 tablespoon Worcestershire sauce. Add
2 or 3 slices of bread cubed and slightly moistened
with milk...just enough to bind into six fat
cakes. Fry in butter until golden brown.

NEVER-FAIL SOUFFLÉ
5 slices day-old lightly-buttered
bread with crust cut off		 2 cups milk
3/4 cup finely chopped Sharp cheddar cheese 1/2 teaspoon dry mustard
4 eggs, slightly beaten 1/2 teaspoon salt
dash paprika
butter


Butter casserole well. Cube bread. Alternate layers
of bread and cheese. Mix rest of ingredients-
pour over at once. Refrigerate overnight. Bake
1 hour at 350°F (185°C). Bake until puffy in middle
like a pumpkin pie.

SQUASH CAKE
1/2 cup butter 1/2 teaspoon nutmeg
1-1/2 cup brown sugar 1/2 teaspoon cinnamon
2 beaten eggs 1/4 teaspoon ground cloves
2 cups white flour 1/4 cup buttermilk
(or milk with a little vinrgar added
1/2 teaspoon salt
2 teaspoons baking powder 3/4 cup cooked squash
pureed in blender
1/4 teaspoon baking soda
1/2 cup chopped pecans
3/4 cup raisins


Cream butter and sugar: add beaten eggs. Combine dry
ingredients and add to butter-sugar-egg mix alernately
with buttermilk. Add the cooked puree of squash.
Then pecans and raisins. Bake in prehead 350°F (185°C)
oven for 40 minutes but check on it in 35 minutes.

THE VAN WAGONER CHOCOLATE CAKE
2 cups sugar 1/2 cup buttermilk
2 cups flour plus pinch of salt 2 eggs
2 sticks oleo 1 teaspoon soda
3 tablespoons cocoa 1 teaspoon vanilla
1 cup Coca-Cola


Mix sugar and flour and pinch of salt- set aside. In a
saucepan combine: oleo, coca and Coca-Cola: bring
to boil and remove...pour over flour-sugar mix in
mixing bowl. Add buttermilk, eggs, soda, and
vanilla. Mix well. Pour into 18 x 12 x 1" (45 x 22,5 x 2,5 cm.)
pan and bake at 375°F (190°C) 30-35 minutes. While baking
and half done- mix icing using same pan, 1 stick oleo,
6 tablespoons milk, and 3 tablespoons of cocoa. Boil and remove
Pour over one box powdered sugar in bowl- add 1 cup nuts.
Spread over cake when both are warm. OUTSTANDING!

CURRIED FRUIT
1 large can mixed fruit
for salad		 1 small jar maraschino
cherries
4 bananas cut in large pieces 1/2 cup brown sugar
1 small can pineapple chunks 2 Tablespoons corn starch
1/2 teaspoon curry powder 1/4 cup melted butter


Drain fruit. Combine sugar, curry, and corn starch.
Add butter to fruit and add to dugar mixture...
mix all ingredients. Pour into buttered casserole
and bake at 350°F (185°C) for 40 minutes. Serves six.
Serve hot or cold.

CHICKEN CURRY
1/2 stick butter 1 small fryer plus
1-1/2 chicken breast
cooked with salt, bay
leaves and celery
3 Tablespoons curry
1/4 teaspoon ginger
2 cups chicken broth 1 can evaporated milk
4 bouillion cubes 1/2 cup crushed pineapple


To chicken broth add butter, flour, curry, ginger, and
bouillion cubes. Boil slowly until thick...add 1
can evaporated milk lowering heat to avoid separating.
Add pineapple and bite-size chunks of chicken.
Simmer about 20 minutes stirring occasionally. Serve
over steamed rice together with traditional curry condiments
such as crumbled bacon, chutney, chopped peanuts, coconut,
raisins, chopped eggs, green pepper, apples, onions, etc.

CHOCOLATE PIE
1 square unsweetened 1 teaspoon vanilla
chocolate 2 eggs
1/4 pound (115 g.) butter
3/4 cup sugar


Melt chocolate. Cream butter and sugar. Add
chocolate and blend well. Add vanilla and one
egg...beat 5 minutes. Add second egg and beat
a full 5 minutes more. Pour into baked shell.
Top with a mountain of whipped cream and rejoice
in the calories.