HUGO ZIEMANN, Steward of the White house



1887



TO THE WIVES OF OUR PRESIDENTS, THOSE NOBLE WOMEN WHO HAVE GRACED THE
WHITE HOUSE, AND WHOSE NAMES AND MEMORIES ARE DEAR TO ALL AMERICANS,
THIS VOLUME IS AFFECTIONATELY DEDICATED BY THE AUTHOR.




PUBLISHERS' PREFACE


In presenting to the public the "WHITE HOUSE COOK BOOK," the
publishers believe they can justly claim that it more fully represents
the progress and present perfection of the culinary art than any
previous work. In point of authorship, it stands preëminent. Hugo
Ziemann was at one time caterer for that Prince Napoleon who was
killed while fighting the Zulus in Africa. He was afterwards steward
of the famous Hotel Splendide in Paris. Later he conducted the
celebrated Brunswick Café in New York, and still later he gave to the
Hotel Richelieu, in Chicago, a cuisine which won the applause of even
the gourmets of foreign lands. It was here that he laid the famous
"spread" to which the chiefs of the warring factions of the Republican
Convention sat down in June, 1888, and from which they arose with