"Dolley Madison's Soft Gingerbread ...Preserved in White House files, the recipe has been used by many another First Lady, right up to our day...
Beef drippings (or lard)
Mix 1 cup molasses (Dolley's "receipt" specified New Orleans molasses) with 2/3 cup fresh beef drippings. Add 1 1/4 teaspoons baking soda disspoved in 1/4 cup hot water. Sift your dry ingredients: 2 1/4 cups flour, 4 teaspoons ginger, and 1 tablespoon cinnamon. Next pour 3/4 cup hot water which has almost reached the boiling point into the molasses mixture alternately with the flour mixture. Beat thoroughly with a rotary or electrib beater. The dough should be soft enough to pour. Bake in a shallow, well-breased baking dish in a preheated medium (350 degrees F.) oven 25 to 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Delicious served warm, sprinkled with powdered sugar."
---Presidents' Cookbook (p. 90)
"Cinnamon (Woodbury Cake)
...a Madison tea would often include Cinnamon Cake...
Cream 2 tablespoons butter with 1 cup sugar. Add 2 cups sifted flour mixed with 1 teaspoon baking powder and 2 tablespoons cinnamon. Add milk and beat toghether thoroughly. Bake in a large pan at 350 degrees F. 20 to 30 minutes, or until done."
---Presidents' Cookbook (p. 91)
"Dolley Madison's Layer Cake
...This recipe for layer cake was a Madison specialty, frequently served to guests...
Beat the whites of 8 eggs until stiff and in peaks. Put aside. Cream 1 cup butter with 2 1/2 cups sugar. Add 1 cup milk slowsly, mixing well. Add 3/4 cup cornstarch and 3 cups sifted flour to the butter-egg mixtuer. Mix well and add 2 1/2 teaspoons vanilla. Fold in the egg whites carefully. Bake in 4 layer pans, well-greased. Bake in a medium (350 degrees F.) oven 30 to 35 minuts, or until the cake springs bak when touched lightly. Cool on racks and frost with Dolley Madison's Caramel
Mix well 3 cups brown sugar, 1 cup cream, and 2 tablespoons butter. Put mixture in the top of a double boiled and cook gently for 20 minutes. Just before removing from the stove, after the caramel has thickened, add 1 teaspoon vanilla, stir constantly. Remove and cool. Fill the layers of the cake and put icing on top as well."
---Presidents' Cookbook (p. 89)