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White House - Food
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1489961
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White House - Food
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Sheila R. Weidenfeld Files (Ford Administration)
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The original documents are located in Box 46, folder "White House - Food" of the Sheila
Weidenfeld Files at the Gerald R. Ford Presidential Library.
Copyright Notice
The copyright law of the United States (Title 17, United States Code) governs the making of
photocopies or other reproductions of copyrighted material. Gerald Ford donated to the United
States of America his copyrights in all of his unpublished writings in National Archives collections.
Works prepared by U.S. Government employees as part of their official duties are in the public
domain. The copyrights to materials written by other individuals or organizations are presumed to
remain with them. If you think any of the information displayed in the PDF is subject to a valid
copyright claim, please contact the Gerald R. Ford Presidential Library.
Digitized from Box 46 of the Sheila Weidenfeld Files at the Gerald R. Ford Presidential Library
THE WHITE HOUSE
WASHINGTON
November 25, 1974
MEMORANDUM FOR RON NESSEN
FROM:
LARRY SPEAKES has
SUBJECT:
DRESDEN ARTICLE ON WHITE HOUSE FOOD
Donald Dresden, a contract writer who does the restaurant pieces
for the POST's Potomac Magazine, called today. He wants to do
a piece on the Ford family and dining at the White House.
He says he would like to spend some time with the chef, talk with
him about how he operates, how he buys and how it is to cook for
the Fords. This would run as a major piece in Potomac.
This sounds like a good idea to me. It might be advisable for us
to have him interview Mrs. Ford and let her work in some of
her cost-cutting, belt-tightening statements--how the first family
is saving on food costs.
I thought you might want to have Sheila talk with Mrs. Ford and if
everyone thinks well of it, give the go-ahead.
Please advise.
Eating in The White House-
What Haller dues
Sml to Basettelle story
Preparation
But Star & with
Walnut
THE WHITE House
WASHINGTON
Rose Dosti
L.A. Times
Times Minor Sqr
LA 90053
Ford Section
sent 10/23/25 GERATE FORD
МИСИАЯОМЗМ
JUAO 70
:OT
Beef Sten & walnuts
Mrs 8 O3T181V assw Vivian UOY -YS Katz
393W UOY
18500 Bay Leaf was 30
Germanton N at md LIAO
38A3J9
UOY 338 OT ФИП
MITT CV ,9L06
ТИЗМТИПОЧА ИА 83H2IW
BELOWHED AONK cvrr
WESSVCE
426-2503
EPA
Sent 10/23/75
3MIT
DVIE
LIBBERTY SCHWED TOPO BA N SERALD
801-E3
068-268
MA03 QRANTATE
vaci
3.11-101 (5) AM99 A89
3311 Longshore Avenue
Philadelphia, Pa. 19149
October 18, 1975
Ms. Shelia Raab Weidenfield,
Press Secreary to
Mrs. Gerald Ford
10/23/75
The White House
Washington, D. C.
your
Dear Ms. Weidenfield:
I read with interest in the Evening
Bulletin (Philadelphia) that the
Fords celebrated their 27th Anniversary
and for dinner they served a family
favorite - beef stew with walnuts.
Would it be possible for me to receive
a copy of this menu? I had never
heard of it, and thought it would be
something delicious for one of my
family reunions.
My deep gfatitude for your kindness.
Bay Mrs. Sincerely, Thomas Jhen C. Gheen
FORD
Williams County Broadcasting System Inc.
1520 AM WBNO FM 100.9
P. O. Box 603 - Bryan, Ohio 43506
636-3175
October 17, 1975
Sent 10/23/75
From
would
Ms. Shelia Weidenfeld
News Secretary to Mrs. Gerald Ford
check with
The White House
Washington, D.C.
Haller to see
Dear Ms. Weidenfeld:
if he has
recipe
In a UPI release dated Thursday, October 16, the menu for
snw
President and Mrs. Ford's 27th anniversary dinner party was
given. I would like very much to have a copy of the recipe
for Beef Stew with Walnuts to share with listeners of my
radio show as well as readers of a food shopper I do each
week for an area supermarket chain. I have long insisted that
expensive meats are not necessary for entertaining and was
delighted to see that a beef stew was served at the dinner.
Since Thanksgiving is coming, would you please include a favorite
Thanksgiving recipe of the First Family.
Sincerely,
Marif Dhiman
(Mrs. Luke Thaman)
Women's Editor
SEPARIT
LIBRARY
SERVING N. W. OHIO, N. E. INDIANA AND SOUTHERN MICHIGAN
November 17, 1975
Dear Ms. Howlett:
I've been asked to respond to your letter of October 27 to the President
and Mrs. Ford regarding their Walnut Befof Stew recipe.
I know they are greatly flattered by your interest, but I am unable to help
you with your request due to the unique problems that occur when any
member of the First Family considers lending their name in any way to a
specific product. I am sure you can understand the endorsement that is
implied by such an act. It has been a long-standing policy that official
sanction cannot be given when the request involves the First Family and
has commerical overtones.
The President and Mrs. Ford send their appreciation to you for thinking
of them and extend their best wishes.
Sincerely,
Shella Rabb Weidenfeld
Press Secretary to Mrs. Ford
Ms. E. Roxie Howlett, APR
Director
Diamond Walnut Kitchen
a:
Suite 2206
425 California Street
SEAL
FORD
LIBRARY
San Francisco, California 94104
SAQ
DIAMOND
WALNUT
KITCHEN
commercial
E.Roxie Howlett, Director
October 27, 1975
President and Mrs. Gerald Ford
The White House
Washington, D. C. 20000
Dear President and Mrs. Ford:
So many of our friends have sent us the UPI clip-
ping telling us of the Walnut Beef Stew which is one of
your favorite recipes, and naturally, they have asked us
if we have a copy of it.
Is it possible that we might have a copy of your
walnut stew recipe, and if so, how may we use it? Of
course, we'd like to send it to those friends and business
associates who have asked for it, and also wondered if we
might make it available to our many newspaper food editor
friends across the country. We do have such a stew recipe
of our own which we tested and developed in our test
kitchen, but that isn't your recipe which is what we're
being asked about.
We would appreciate knowing whether the recipe is
available for us to use and the circumstances underwhich
we can send it out to our U.S. colleagues, be they
Republicans, Democrats, Independents or whatever political
persuasion.
Also today we are sending you some of our walnut
recipes which may be of interest to you. They have all
been tested and developed by our graduate home economists
and are enjoying considerable useage throughout the
country. It is gratifying to know that we are supplying
helpful information and materials for consumers, and to
learn that we have walnut fans amoung individuals as
internationally known as you.
Sincerely,
E. Razie Howelt
E. Roxie Howlett, APR
Director
ERH:amm
DEPARTMENT R. FORD LIBRARY
encl:
Suite 2206
425 California Street
San Francisco, CA 94104
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Some items in this folder were not digitized because it contains copyrighted
materials. Please contact the Gerald R. Ford Presidential Library for access to
these materials.
Shiela w
WAU
HIE
CHEF INSISTS HE HAD OFFER
White House there Job Fizzles
The White House staff in Washing
national) newscaster misquoted him
53 ton knows nothing about the alleged
as saying the President is cheap
** offert to. Skirvin Plaza Hotel head
Ford's personal secretary, phoned to
"chef" Haven McClaren to become
President Ford's chef, a
taff
cancel the offer
spokesman said Friday.
About the White House denial,
McClaren announced Thursday
McClaren said: "I'm in a bad situa
that he had, been offered the position
tion. Either the White House isi lying
about three days after Ford's visit to
OF. I'm a liar. PR
Oklahoma City on Oct. 22
He said Ford's secretary told him
However, Mrs. Shiela Weidenfeld,
Friday+ that McClaren "could
a member of Mrs. Ford's White
squelch idea 5 of ma oning to
STATE R. FORD LIBRARY
(Tulsa) Daily Oklahoman, 11/6 16/74
Page 1
OKLAHOMA CITY (UPI)
- Haven McClaren appar-
ently cooked breakfast so
much to the liking of Presi-
dent Ford that he's been
offered a job at the White
What's Cooking? sun star
House.
"I don't know whether I'll
A report that Oklahoma City chef
accept the job or not, but
the White House as its top chef
Haven McClaren would be hired by
I'll have to make a decision
by Monday said
apparently is a practical joke. A
McClaren, executive chef at
White House spokesman, said
the Skirvin Plaza Hotel
Friday that he had checked ..
here.
-
1
To
18
M
family/style
THE NEW YORK TIMES,
Food
State Dinner for Queen Elizabeth
By MIMI SHERATON
The Menu
weight, so I made everything
emecial to The New York Times
with Sucaryl."
WASHINGTON, July 6-
New England Lobster en
Garden salad
"I wish someone would in-
The lobsters have been glazed
Bellevue, Sauce rémoulade
Trappist cheese
vent lemons without seeds,"
and decked out with black
Peach ice cream bombe
Chef Haller remarked as he
truffles; saddles of veal are
Saddle of veal
with raspberries
garnished a obster platter,
stuffed, rolled and ready for
Rice croquettes
Petits fours
and if he isn't careful, they
roasting; rice croquettes are
Broccoli Mornay
Demitasse
probably will.
set to be popped into the
deep fryer; fluted bombes of
The Wines
Through it all, one could
peach ice cream with brandy
not help wonderng if a
Sterling Chenin Blanc, 1972
Schamberg Blanc de Blancs,
are waiting.
really imaginative, thorough-
In other words, all is ready
Beaulieu Vineyards Cabernet
1973
Sauvignon, 1968
Cordials and liquers
ly American dinner might not
to come forth and be finished
have been more interesting
tomorrow night as Henry
and appropriate to the oc-
Haller, the White House chef,
casion than this menu which,
puts the last touches on a
state dinner marking the Bi-
everything. But I guess these
The veal saddles, Mr. Haller
though elegant and appetiz-
centennial with Queen Eliza-
people who go to such din-
said, costs $1,000 for 26, and
ing, was all-purpose interna-
beth and Prince Philip as the
ners all the time, learn to eat
the lobsters, called New Eng-
tional.
honored guests at a dinner
Day WEDNESDAY, JULY 7, 1976
:
224 Guests - and a Time Clock
THE
BEE da ey n-
at
FOOD
Abby / Chatter
OND!
Tell it to Joe / Bacharack
Boston Herald American-Thursday, June 3, 1976 Page 29
Think you've got
hassles in the kitchen?
Imagine what these
chefs deal with
Cooking
dinner
for a crowd
WHAT DOES WHITE HOUSE CHEF Henry Haller worry chilled. How does he do this? He counts lots of
perfect every time, for another. He has a reputation for "My whole life is waiting for people to sit down to din-
about? Security in the kitchen, for one thing, and dinners kitchen helpers and does most of his cooking last-minute. on
serving hot dishes absolutely hot and cold dishes well-
ner, says Haller.
FORD
LIBRARY
R.
BERALD
By BARBARA BURTOFF
Hollywood, he, Indeed, has an around-the-
to less-meat and meatless meals to save
Food Editor
clock kitchen to handle.
pennies.
avocation for Franey. From 9 to 5 daily, he
Almost everyone at one time or anoth
Chef Johnson cooks for the stars. In his
is executive chef and vice president of the
complains about the leftovers problem:
So you've had a rough week In the
private office, he keeps lists of their likes,
Along Embassy Row on Massachusetts
Howard Johnson Company with
These professional chefs don't, however.
kitchen?
dislikes and special diets. That's a big help
ave. in Washington, D.C., chefs don't know
when dealing with big quantities and big
about cutting costs in the kitchen. A meal at
responsibility to plan menus and purchase
a Washington embassy is an exercise in
ingredients for 900 Howard Johnson
When Franey and Claiborne cook for the
Well, you're not the only one!
personalities.
Professional chefs have their bad weeks,
power politics. More can be accomplished
Restaurants, 40 Red Coach Grills and 50
New York Times columns, it is in terms of
too. And when they do, their culinary prob-
Chef Johnson also cooks for studio par-
across a dinner table in two hours than
Ground Round Restaurants. He also super-
six to 12. So they invite in friends and that
ties, for the tourist snack shops at Universal
across a conference room in two weeks. So
vises recipes used for Ho Jo's take-home
ends the leftovers.
lems defy the imagination of the American
Studios and, probably most demanding, the
food lines.
homemaker.
money is no object when it comes to feeding
(Continued on Page 39)
job of food preparation for crews filming in
hungry diplomats.
For example, where would you begin If
the backlots.
you had to cook a formal dinner for 160
Volek este. folliness - that
At the White House, Chef Haller admits
Suppose you were asked to dine at the White House. What
would the evening be like? What marvelous foods would you
enjoy? Imagine our delight when SPHERE was invited to the
Dinnerat the
The eagerly awaited night, October 27, 1975, has come.
Beautifully attired men and women are arriving at the south-
west gate of the White House, where a busy security guard is
state dinner given in honor of Egypt's President and Mrs.
scanning invitations and checking his guest list. Proceeding
Anwar Sadat! The occasion was so exciting that we'd like to
recount it for you and share the superb recipes we obtained
from White House Chef Henry Haller.
White House
through the south portico entrance to the Diplomatic Recep-
tion Room, guests check their wraps and then ascend a marble
staircase to the Grand Foyer. The Marine Band plays, and
By Marilyn Kaytor
PHOTOGRAPH MAROC
Jay Gourley
147 Eleventh Street Northeast
Washington, D.C. 20002
[202-547-5935]
October 31, 1975
Regutd
1/6/75
Mrs. Sheila Rabb Weidenfold
Che would
The White House
Washington D.C.
Prefer not to!
Dear Mrs. Weidenfeld:
About my request to interview Henri Haller, this is
the note you asked that I write.
National Enquirer editor Maurie Breecher has asked
that I talk to Mr. Haller about how a famous chef
feels cooking for plain folks like the Fords.
With your permission I will contact Mr. Haller directly.
He can arrange for me to talk to him, probably over the
phone, for a few minutes. Then if it seems profitable
I'll ask Mr. Haller's permission to visit him in the
kitchen. In tha event I will advise you.
Sincerely,
Jay Jay Gourley
GERALLO R. FORD LIBRARY
Vague
ead Sports Wear
YOUR-KITCHEN WAY
Mademe
shions are available at the
lowing fine stores:
TO GIVE A
issno
pine Ski Xeller
Phoenix
mifer's
Scottsdale
WHITE HOUSE DINNER
lifornia
sare Smith Dress Shop
San Luis Obispo
Magnin
All Stores
de Chix
Mill Valley
3 Francisco Sparting House
State Dinner for 124 scaled down,
San Francisco
by the White House chef,
Mart
Newport Beach
Casta Sportique
la Costa
to 8-guest proportions
ard's for Women
La Jolla
lorado
Middle
incort
Denver
White House Chef
Class
pen Leaf of Colorado Inc.
Denver
ad First
Vail
Henry Haller, superbly
3/208 Ltd.
Engleweed
accredited, who came to
ride
The White House nine
dine's
Dadeland
years ago, has two cen-
abson's Proctor Shops
Longwood
obson's Yankee Traveler
ters to his life: his fam-
St. Armands Key
ily and food. When this
Dinner
in Spencer Resort Wear
Swiss isn't cooking for
for:
Del Ray Beach
White House events,
rie's of Jacksonville
Jacksonville
Turtle Soup with sherry
rk I
Immokalee
he's busman-holidaying
sand, Inc.
Key Large
at home for his gastron-
Suprême of Royal Squab
ndy's Place
West Palm Beach
omy-minded wife. and
Wild Rice
orgin
their four food-shrewd
on's
Attanta
1920
Sauteed Zucchini
sity's
Columbus
children.
iver
Since Haller's been
elope's
Indianapelis
sovereign in The White
Hearts of Palm Salad
isiana
oinerte's La Boutique
New Orleans
Blane,de Blancs Ichramibrog
Brie Cheese
House kitchen, he's
ine
master-cheffed hun-
1922
W Shed
Folmouth
dreds of feasts-such as
Praline Mousse
yland
a sit-down turkey dinner
avia inc.
Baltimore
for 225; a buffet for a
Demitasse
Plateau
Annapelis
higan
rousing 1500; get-ready-
Thomas Sport Haus
Tray
quick working dinners
sourî
for the President and at
THE WHITE HOUSE
alls Inc.
Kansas City
least fifty colleagues;
Thursday January
Homeshire
airas Tree
Manchester
and, of course, numer-
Jersey
ous State Dinners.
in Albus
Haddonfield
We went to dine "in State" recently (see menu, above right) and
Mannequin
Flemington
ie's
Livingston
fared deliciously. There was an elegant sufficiency (each perfect dish
or Swim
Beach Haven
was passed once) and the wines were a joy; all food was American,
Imports & Exports
York
save the Brie, and both wines were domestic. That's how Mrs. Gerald
LARGEST SELECTION
h Shore Ski and Sport
R. Ford likes it and wants it-and Betty Ford, a woman with deep
OF CHINESE SILKS"
Cedarhurst, LI.
inoma
domestic imagination, and a strong sense of economy, is the final word
Mail Order Specials
Jackson's Inc.
Tulsa
on each detail.
phylvania
We talked to Mrs. Ford about parties, to Chef Haller and his asso-
Silk Pongee 34" W.
$4.80 yd.
n Fenimore Dress Shop Norristown
ciates, Assistant Chef Hans Rafferty and Pastry Chef Heinz Bender,
Silk Chiffon 45" W.
$4.95 yd.
Allentown
China Silk 45" W.
Cocked Hat
Paoli
to others involved in White House party-planning. We a'so asked Chef
$5.50 yd.
York
Haller to scale down the State Dinner we ate (124 dine d) to a workable-
Silk Satin 45" W.
Faurie Shop
$6.95 yd.
Village Store
in-your-own kitchen party for eight. For recipes, see below. For photo-
Shantung Silk 40" W.
$6.95 yd.
Elkins Park and Spring House
graphs and a profusion of party details (preparations and during the
Silk Prints 36" W.
$7.95 yd.
27199
occasion), see pages 154-159.
Palace Silk 35" W.
$8.00 yd.
$ Davis
Memphis
Careline
Observation on Mrs. Ford: Her favorite food seems to be fowl-dif-
Crèpe de Chine 36" W.
$9.95 yd.
Date Collage
ferent kinds like capon, duck, squab-'specially for parties. "They are
Prices Subject to Change
Hilton Head
so nice and comparatively inexpensive right now. And they can be made
50# Deposit on each Sample
Bankler's Clothes, Etc.
to go a long way.
I don't believe in serving large portions."-L.L.
Also the cutest Little Girls' Appliqued
Son Antonio
into
Corpus Christi
Dresses, Hand-Laced, Embroidered
brand
Laredo
w
FORD
and Crocheted Tablecloths Mens'
295 Trunk
Wichite Falls
Green Turtle Soup with Sherry
Corriage Shop
Dollas
eight servings
SERATO
S lk Shirts, Scarves, Mandarin Coats
nd Jackets, Dressing Gowns, Blouses
ff
Sall Loke City
1 quart clear turtle soup
(Hand-Embroidereds and Crocneted),
1½ cups diced canned turtle
no
(Ancora brand)
meat (Ancora brand)
Six Pictures, Beaded Sweaters, An-
y's Country Clothes Ltd.
3 cups beef consommé
1 cup sherry
tique Porcetains, Chinawares, Vases,
Charlottesville
About 1 tablespoon mixed spices
Planters, Fancy Frogs, and Unusual
ingtam, D.C.
Gifts from MAINLAND CHINA and
Alien
Georg stown
Bring turtle soup and consommé to a boil. Make : spice bug out of
the ORIENT.
lesign Store
Crug lown
der
cheesecloth using dried marjoram and thyme leaves, allspice, corian-
Visit or write to:
London, Ontorio
der. anise seed, and 2 cloves; add spice bag to soup and simmer 10 min-
Oriental Silk Co.
Totas Spertables
utes. Strain soup through cheesecloth. Add turtle meat to soup and bring
8365 Beverly Blvd.
Onterio
100 C- anna
to a boil. Add sherry and serve.
(Continued on page 56)
(213)651-2321
a
49
Sun-Times
Ford's tastes as American
as
egg rolls and lasagna
two
Wednesday, Aug. 28, 1974
Page 63
LIBRARY
By Marian Burros
typically late 20th-Century American, and include for.
tonic for the First Lady, martinis for the President.
eign foods that have become an Integral part of the
When they entertain, wine is usually served with din-
WASHINGTON - While Gerald Ford will no longer
native diet like egg rolls, lasagna, vichyssoise and
ner. Mrs. Ford prefers white wine.
wash the dinner dishes now that the family is in the
spareribs with sauerkraut, along with carry-out ham-
White House, and Betty Ford will no longer cook the
burgers, buttermilk pancákes and baked potatoes cov-
The night of the swearing-in, family and close
dinner, the Fords' simple food preferences certainly
ered with processed cheese
friends toasted with California champagne at the but-
won't change for their private meals in the family
fet dinner. There was lasagna, ham, green beans, gar-
dining room.
According to Mrs. Ford's assistant Nancy Howe,
lic bread and hot rolls, a huge tossed salad with oil and
"They are one of the easiest families to please
vinegar dressing and a platter of raw vegetables; car-
The First Family's tastes in food are as American,
The chef at the White House is going to have the
rots, cauliflower! radishes, black olives. But no des-
one is tempted to say, as apple pie, except that the
easiest time in the world."
sert.
Fords don't eat much apple pie, and few other desserts
So will Betty Ford, who really doesn't like to cook,
for that matter. Otherwise, their eating habits are
even though she does it well. According to Mrs. Melvin
Buffet-style entertaining has been the rule in the
Laird. who has been entertained at the Fords' Alexan-
Fords' modest home. The dining area, actually part of
MEMORANDUM
THE WHITE HOUSE
WASHINGTON
223-7585
myra mc pherson
how day begins for by
break breakfast- fast -
lunch
duet
believes in well- starting balanced w/brearfoot meal
2 soft poached boiled 8-8:30 eggs toast + mins tea + orange juice a l good who breakfat eat
does eyercises 10
tanding stretching
Susan - chef -
FORD of 07VU38 LIBRARY
abe convents - (light breakfast)
apple juice
cheese omelette and
as Eng my
9
16
FOR
'I want to project an easy
feeling at our parties,
said Mrs. Ford. Andshe
enchantingly does just that
witheven the most stately
opstate occasions.
WHITE HOUSE PARTY
65
Aloving
Missin
about
attention to
"
guests
BY LEO LERMAN
Wilson.
Great
Question: What is the most sought-after party invitation in these United States of
Wilsour Enchant
America today? Answer: "The President and Mrs. Ford request the pleasure of
ing
the company of
at dinner on
evening
1975 at eight o'clock"-and, in
the lower left-hand corner, "Black Tie." I received such an invitation recently,
tablecloths.
with card enclosed, "On the occasion of the visit of The Right Honorable, The
Prime Minister of the United Kingdom of Great Britain and Northern Ireland
and Mrs. Wilson," and I can tell you why people accept with joy and come away,
American
from State Dinners, even more joyful. These very grand occasions are not only
subtly
glamorous but glorious fun. Protocol is minimal: comfort, gaiety, a loving attention
cleverly
to "honored guests" (that's how The White House staff refers to you) is all. And
tribote,
the ease of it: you move through the evening as if you were part of the happiest
to omitholo-
house party ever. A guest summed it up, "I felt thunderstruck and awed and at
LISE Prime
home
The kind of perfection that is real and we can all learn from."
Wilsonga
The mainspring of this comfortable, blithe, meticulously arranged
of
perfection is, of course, Betty Ford. She suggests ideas that make White House
parties unique: she makes the final decision on all details. Mrs. Ford doesn't order
the
the groceries; but she knows what they are going to be, and she checks bills
brass Janolin
punctiliously. "Economy is tighter here," she said the day after the Wilson party,
shiny candles holders.
"than when we lived in our own house." To help Mrs. Ford maintain this econ-
Eishnoned
omy and to sustain the high level of
from
current White House party-giving,
spoolsformetty
thetextilem
there is a splendid staff of experts, in-
cluding Nancy Ruwe, Social Secretary
"I felt awed
the Wilson dirmer ther
to Mrs. Ford; Sheila Weidenfeld, Press
and at home
"Tohnson
chinage
was
Secretary to Mrs. Ford; Chief Usher
Rex Scouten-he's been with The
The kind of
signed
came The White
White House since 1949, is, according
House
to a colleague, "like a hotel manager."
perfection that we
don.
In charge of the ample do-
can all learn from"
tration:
mestic staff-a corps that ranges from
a place.setting.
venerable Maître d' John Ficklin,
Housekeeper Shirley Bender (she quite
recently married Pastry Chef Heinz Bender, a widower) to maintenance men-
Scouten is, along with Mrs. Ford, Mrs. Ruwes and Mrs. Weidenfeld first to hear
about impending parties. (They knew about the Wilson party some six to eight
nhom
weeks in advance.) It is the Chief Usher who passes the word along to Chef Henry
Haller, a blue-grey-eyed, fifty-two-year-old Swiss who masterhands the kitchen-
with
wines
a compact, stainless-steel and white-tile below-stairs plant, remarkable for its lack
President
of cookery mess even at the height of preparing a dinner for at least 124 guests,
the number who sat down to dine in honor of the Wilsons.
Queena
"I think," said Mrs. Ford, when asked about how she creates a party,
"first of all about the guest of honor. When I read the background material on the
Room
Prime Minister, I thought he might be stuffy, but he wasn't. He carried the con-
versation. Danny Kaye and the Prime Minister outdid each other with their stories.
I think about the guest of honor, then the guest list. I have a backlog of names
of people I want to invite, and I'm working on the list all the time, feeding names
into Nancy Ruwe's office, and telling them why I put the name on the list." Names
also come from others including the President, The White House Congrasis nal
Liaison Office, Sheila Weidenfeld, Nancy Howe, Mrs. Ford's Special Assistanc
(Continued on next page)
157
Swiss-born Henry Haller, in
town to judge the Delaware Val-
ley Chefs competition, has been
White House chef to three first
families. Of his work, Haller
says simply, "I love it"
Bulletin Staff Photo by William Owens
Cooking for the First Family
By LESLIE KRUHLY
reservations about doing it, I thought
they go to Mrs. Ford's secretary. The
Special to The Bulletin
I should give it a try. That was the
Fords pay for all their own private
start of it all
meals; the taxpayer doesn't. But I
TEN YEARS AGO Monday was a
of the three first families he has
know they follow a close budget and
special day for chef Henry Haller. It
worked for, Haller says the Ford fam-
use leftovers like fried chicken and
was the day he began as White House
ily is the easiest to please: "They
roast beef."
chel for Lyndon Johnson, and a career
seem to like all types of food, and they
An addition to 'the private Ford
Gold-bordered plates and
tablecloth added real e
which won second place
this week's Delaware V.
9161 'f
Patti-I Thought you might enjoy this
am Hear
Delaware County
the
Daily
Times
TUESDAY, AUGUST 20, 1974
Miscel
Editorials
Ford: hungry or frustrated?
The Ford administration's first scandal
second grade: knows that it is not enough
broke even before he raised his hand to take
breakfast to get an average person through to
the oath of office. And it is having a
lunch time, let. alone the hard-working
debilitating effect on the American family.
President of the United States.
Ford, it was revealed by the news media,
Imagine trying to understand why the sup-
prepared his own breakfast on that eventful
ply of oil is up, the demand for gasoline is up,
day and, according to Mrs. Ford can be
and the price of fuel remains up, all on a
expected to continue doing so.
breakfast of two slices of toast.
?
We don't know what Mrs. Ford's problem
The alternative is that the hungry
is, but our confidence in her husband has been
President occasionally makes himself an
n
shaken by his apparent inability to prod his
adequate breakfast of bacon, eggs and toast.
FAMILY DINNER MENUS
Broiled Pork Chops
Mashed Potatoes
Tuesday - //
Kale
Iceberg Lettuce
w/ green & red peppers
Dessert by Request
Wednesday - - Sept. 18
Roast Leg of Lamb
Succotash
Romaine Lettuce Salad
Dessert by Request
Thursday - Sept. 19
Pot Roast
Mixed Fresh Vegetables
Tomato & Watercress Salad
Dessert by Request
Friday - Sept. 20
Broiled Fresh Fish (in season)
Leaf Spinach
Broiled Tomatoes
Tossed Green Salad
Dessert by Request
Saturday - Sept. 21
Roast Capon - Cranberry sauce
Noodles
Fresh Mushrooms & Peas
Dessert by Request
Sunday - Sept. 22
Roast Sirloin of Beef
Baked Potatoes
Zucchini
Combination Salad
Dessert by Request
Monday - Sept. 23
Broiled Veal Chops
Corn Mexicaine
Tossed Green Salad
Dessert by Request
MEMORANDUM
OF CALL
TO:
YOU WERE CALLED BY-
YOU WERE VISITED BY-
tool togM
OF (Organization)
alnonage PLEASE CALL
Dag
PHONE NO.
CODE/EXT.
WILL CALL AGAIN
IS WAITING TO SEE YOU
RETURNED YOUR CALL
WISHES AN APPOINTMENT
MESSAGE
if menu that appear
Sample weekly
frequently
BERALD R. FORD LIBE
(Overs)
RECEIVED BY
DATE
LIBRARY
TIME
STANDARD FORM 63
63-108
GPO : 1909-48 10-80341-1 332-389
REVISED AUGUST 1967
GSA FPMR (41 CFR) 101-11.6
DERALD ? OF
jello in pecan + cream
(a a wh 3 times)
02V LENS (1) CEIP 101-11'0
HEARED vnenzi THEY
LOBIN 03
333-090
03-108
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WEWOBVMDOW
THE WHITE HOUSE
washington
One Halleis recipes from
Wilson dinner 1/30/75. Sent
to Vogue 2/7/75.
FORD i LIBRARY
KEEPING HOUSE
AT THE
WHITE HOUSE
How to Make Ends Meet
On a $1.8-Million Budget
It's all on a larger scale, but the First
Family-as other Americans-is finding that
running a home takes careful planning.
Mrs. Ford confers with maître d' John Ficklin before a state dinner.
Having trouble stretching your house-
ers, electricians, painters, maids, florists
employe leaves when the President re-
hold budget to make ends meet? If so,
and cooks, among others.
tires for the night. And, unlike many of
you're in good company. The White
Then there is a separate staff of 14-
their predecessors, the Fords have no
House is feeling the money pinch, too.
nine gardeners and five laborers-with a
personal servants. Thus, if the President
The people who manage such things
$300,000 budget all its own to keep up
awakens at 3 a.m. with a craving for ice
have told Congress it will cost 1.8 mil-
the grounds on the 18-acre estate.
cream, he has to fetch it himself from
lion dollars to run the executive resi-
Many Americans are familiar with the
the kitchen in the family quarters.
dence next year, up $82,000 from this
public rooms of the White House, which
For the First Family, living in the
year and double the budget of only nine
has served as the official home of every
White House is much like living in a
years ago.
President except George Washington.
well-run first-class hotel.
Inflation is the main reason. It seems
Tourists by the thousands traipse
Rooms are dusted and vacuumed dai-
the cost of just about everything-par-
through the historic public rooms five
ly. Towels and linens are laundered on
ticularly salaries of hired help-is going
days each week.
the premises. If the plumbing stops up
up these days. And, as President and
But above the hurly-burly of the pub-
or an electrical appliance goes awry,
Mrs. Ford are finding out, the bigger the
lic rooms are the presidential living
people are readily at hand to fix it.
house, the bigger the bills.
quarters-25 rooms stretching across the
The furnished family quarters come
Out go the lights. Take electricity.
second and third floors. These are off
with the job. But the President does
Mrs. Ford is very conscious of the need
limits to all but the Fords and their
have household expenses. Food is one.
to conserve it. Often she pops into a
personal guests.
Mr. Ford must reimburse the Govern-
room where lights are burning to see if it
No sleep-ins. At one time the third
ment for all food and beverages con-
is occupied. If not, out go the lights.
floor housed the White House servants,
sumed by members of the First Family
Such efforts helped cut electricity use 10
but no more: None of the White House
and their private guests. Dry cleaning
per cent last year in the White House,
staff "sleeps in." The last housekeeping
(continued on next page)
but electric bills skyrocketed anyway-
up 72 per cent-and will run to
$180,000 in the year that starts July 1.
Higher bills are only one of the head-
aches involved in maintaining the 132-
room mansion. How many people are
involved in "keeping house" at the
White House, and how do they go about
it? What role do members of the Ford
family play? What efforts are being
made to cope with rising prices?
For answers to these and other ques-
tions about a side of the Presidency that
few people read or hear about, Patricia
Avery of the magazine's White House
reporting staff went to the people in
charge of maintaining the executive
residence, to friends of the Fords, to
other officials. What she found—
It takes a staff of 75 full-time help to
keep the Executive Mansion running
smoothly, including nine operating engi-
neers, seven housemen, six butlers and
More than a million tourists visit the public rooms of the White House each year, often
smaller numbers of carpenters, plumb
standing long hours in line for the privilege. Free tours run five days a wee)
U.S. NEWS & WORLD REPORT, June 2, 1975
39