Berks County Bar Association The Berks Barrister Winter 2020-21 - 19

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glass of sherry once a day. The meat will be deliciously tender,
and have a fine nutty flavor. "
Author Cushman notes that the recipe prompted " a storm of
'angry letters from temperance women.' They were appalled by the
example set for the nation's families of using liquor to marinate
the live bird (no concerns for the animal's welfare were lodged). "
This is not a book of stodgy history!
While I have not tried all of the recipes, they do not appear
too difficult. For example, the chapter " From Bench to Stove:
Justices in the Kitchen " includes recipes for these dishes: Justice
Thurgood Marshall's Maryland Crab Soup (he sipped bourbon
while he cooked); Justice Sandra Day O'Connor's California
Green Chile and Cheese Pie; Chief Justice John Jay's Scrambled
Eggs and Oysters; Justice Hugo Black's Sunday Skillet Steak; and
Justice James Byrnes's Charleston Shrimp Pie.
The contribution of Justice William O. Douglas is his recipe
for a dry Martini: six parts gin, one part chilled dry vermouth
and one strip of lemon peel. Supposedly, President Franklin D.
Roosevelt claimed Douglas " made the best dry martinis of anyone
in town. "
Chapter 4 includes a most bizarre recipe for a cocktail. The
chapter is titled " Ladies Teas " and describes how, " from the
1860s until the Great Depression, Supreme Court wives were
expected to host elaborate teas at home on Monday afternoons. "
There would be hundreds of callers from the legislative branch of
government. Cushman quotes a story related by a law clerk for
Justice Oliver Wendell Holmes, Jr. from the 1915 term, in which
he tells that Mrs. Holmes " would pay very slight attention to the
Congressmen's wives who would turn up at these open house
occasions. She would sometimes whisper to me [to] give 'pouter
pigeon' over there this little glass of Cherry Bounce, and see if it
will bounce her. "
Making Cherry Bounce involves soaking one pound of
cherries in 2 ½ cups of sugar and 4 cups of liquor in a half-gallon
jar for one week in a sunny indoor spot. Then move the jar to a
cool, dark spot and let it sit for two months. Seriously? After
requiring that much patience, the drink better have quite a
bounce.
It is amazing how many interesting historical morsels abound
in such a short book. They include a picture of the painted tin
ammunition box from the Civil War, which Justice Holmes used
to bring his lunch to the Court. As Cushman notes, he had
served with the Union Army, being wounded in three battles.
Wonder, though, if he had a bounce in his step while walking to
work with his lunch box.
A more recent story involves Justices Antonin Scalia and
Elena Kagan. To learn more about the Second Amendment, she
asked Scalia to teach her about hunting. He first took her bird
hunting, and then advanced to bigger game. In the fall of 2012,
they went to Wyoming and Justice Kagan shot a deer. Cushman
writes: " Scalia was not impressed and said: 'She ended up killing

a white-tailed doe, which she could have done in my driveway.' "
Some of the game bagged by Scalia ended up in the Ginsburg
kitchen. Martin Ginsburg, a professor of tax law who died in
2010, was the husband of Justice Ruth Bader Ginsburg and
had taught himself French cooking techniques. According to
Cushman, he " would prepare Scalia's quarry for New Year's Eve
dinners and other social occasions that the Scalias and Ginsburgs,
close friends, spent together. "
Several of his recipes are in the book: venison stew; red
pepper boats with tapenade; salmon in a Spanish manner; and
orange cake. One of his that I have made is pistachio nut citrus
sauce for grilled fish. He suggests the sauce is particularly good
with grilled salmon. I put it on baked sea bass. Absolutely
delicious! It is no wonder the book notes that when Martin
joined the Potluck Spouse Lunch group in 1993, he " elevated the
gastronomic level... "
Following Martin's death, the Supreme Court spouses
compiled his recipes in a book titled Supreme Chef. Sprinkled
throughout the compilation are " Thoughts on Marty " by
the spouses and his children. Mrs. Roberts' comments are
representative: " Marty entertained us not only with his haute
cuisine but also with his quick wit, funny stories, and twinkling
eyes. " Both Supreme Chef and Table for 9 may be ordered online
at www.supremecourtgifts.org.
While Martin Ginsburg was a gourmet, the only gourmet
to serve on the High Bench was Harlan Fiske Stone, Associate
Justice from 1925 to 1941 and Chief Justice from 1941 to 1946.
An entire chapter, " The Great Gourmet, " is devoted to him,
including his recipe for Maine clambake.
He was quite the wine aficionado. With that in mind, friends
formed the " Stone Society of the Sons of the Vine. " It would
meet for stag meals, pairing incredible wines with French cuisine.
The author writes, " They marveled at how easily [Stone] could
identify particular wines by their year. "
When dining, Stone insisted upon a cheese course before
dessert. The book describes how he came to discover the
Crowley Cheese Company, referring to it as " my cheese maker
extraordinary. " Upon reading that, I was inspired to place an
order with the company in Vermont. I anxiously await its
delivery.
Table for 9 is a fun, quick read. But it will no doubt prove to
be a long-term reference guide for planning meals, get-togethers
and other events.
This trifecta satisfies the palette.

Mr. Smith, Berks County Bar Association's Executive
Director Emeritus, has taught courses on the United
States Supreme Court in Alvernia University's
Seniors College, and, during Albright College's 2020
Spring Semester, he taught Constitutional Law to
undergraduates. He enjoys being a panelist on the
annual CLE " SCOTUS Year in Review " for the BCBA.
Winter 2020-2021 | 19


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Berks County Bar Association The Berks Barrister Winter 2020-21

Table of Contents for the Digital Edition of Berks County Bar Association The Berks Barrister Winter 2020-21

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