13 October 1792 - CORNERSTONE OF WHITE HOUSE LAID DOWN: Construction of
the White House, a global symbol of American power and political
stability, began with the laying of its cornerstone on this day in
history, Oct. 13, 1792.

"James Hoban, an Irish-born and trained architect then living in South Carolina, won the design competition for the White House," reports the
White House Historical Association.

"It was planned and constructed under the personal supervision of
President George Washington."

Hoban had arrived in the United States in 1785. His vision for the
neoclassical mansion was selected by Congress over several designs,
including one submitted by Thomas Jefferson.

He was inspired by the Palladian style of the Leinster House in Dublin.

President George Washington announced on Jan. 24, 1791, that a new
capital city, a District of Columbia, would be built upon 100 square
miles of land at the confluence of the Potomac and Anacostia rivers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: George Washington's Gingerbread Cream Pie
Categories: Cakes, Pies, Fruits
Yield: 7 servings

1/3 c Butter
1 c Molasses
1 Egg, unbeaten
1 1/4 c Flour
1/2 ts Soda
1 ts Baking powder
1/2 ts Salt
1/2 ts Ginger
1 ts Cinnamon
1/4 ts Cloves
1/2 c Milk

MMMMM--------------------------FILLING-------------------------------
1 tb Gelatine
1/4 c Cold water
1 c Milk
1 c Sugar
ds Salt
2 tb Corn starch
1 lg Egg, well beaten
1/2 ts Vanilla
1/2 c Fine chopped apricots

CAKE: Cream together butter and molasses; add unbeaten
egg; blend well; add sifted dry ingredients alternately
with milk; beat until smooth.

Pour batter into sprayed 9" round cake pan or
springform. Bake at 350F for 40 minutes. When cool,
remove from pan; split in half. Put together with the
following filling:

FILLING: Soak gelatine in cold water for 10 min. Heat
milk to scalding in top of double boiler (or med.
saucepan set into lge. saucepan). Stir in mixture of
sugar, salt & corn starch; cook in top of double boiler
until mixture begins to thicken. Add vanilla and apricot
to beaten egg, then add to the mixture in the double
boiler. When slightly thickened, stir in gelatine until
dissolved. Chill until mixture jells (around 1 1/4
hour).

When filling is firm enough, spread between layers of
gingerbread. If desired, top with whipped topping.

Serves 6-8.

RECIPE FROM: http://recipesource.com

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