THIS SPACE CONTRIBUTED BYTHE PUBLISHER
FoothiU View, Nov. 25,1983, Pg. 2
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Aunt Biddie
Kitchen
s
By Ruby C. Ledbetter
A joint Thanksgiving service
was held Wednesday night at
Green Bethel Baptist Church.
Other’s participating were Boiling
Springs and Flint Hill Baptist
Church. A musical program and
worship service was the order of
the night.
Miss Anita Epinger, Missionary
to Haiti, was guest speaker o.f the
day Sunday and showed a slide
presentation on Sunday night.
Lunch was served at noon.
Monday night a mission study
course was taught for all age
levels.
The W.M.U. Council met Sunday
afternoon.
The Lottie Moon Christmas of
fering goal has been set and will be
taken up on Dec. 11.
Mr. and Mrs. Larry Ledbetter,
Emily and Jennifer Rochester
spent Saturday in Winston-Salem
with William Harris and attended
his wedding there. Saturday night
and Sunday was spent in High
Point, N. C. with Mr. and Mrs. Nor
man Faircloth, Jennifer and
Brian.
Mr. and Mrs. Dennis Sessom of
China Grove, N. C. were day
guests Saturday of Rev. and Mrs.
Ed Sessom.
Mrs. Rheba Lankford is a patient
at Duke Hospital in Durham, N. C.
Crawford Long is home from Mary
Black Hospital in Spartanburg, S.
C. Mrs. Fess McSwain is in the
hospital with a broken bone.
Miss Phyllis Cochrane of A.S.U.,
Boone, is here with her parents,
Mr. and Mrs. Lemuel Cochrane
and Eric.
Miss Audra White is home from
Kansas City, Mo., after attending a
farm chicken judging contest. She
has the honor of 5th place in the na
tion. She is a Crest High School stu
dent.
Hamrick - Harrill
Vows Saturday
It’s about time to put the turkey carcass on to simmer. Aunt Biddie’s
about to cook one down, in that big old cooker I’d take to Heaven with me, if
I could. It’ll need a couple stalks of celery, if there is any, and maybe an
onion, and water to cover the bones and make a good broth.
When the meat falls off the bones it can cool, then, till the bones can be
taken out. Then we can put in what’s left of the turkey gravy, and all the
little dib-dabs of vegetables that were left over, and a cup or so of milk
stirred into a good spoon of flour, and some salt and pepper and a pinch of
sage, and turn that into a baking pan, and put some biscuits — even some
canned ones will be all right on top of it and bake it good and brown in a
fairly hot stove.
Now, that’s the best part of the turkey. And certainly the part that costs
the least. A lot of times, I think, the “leftover” part can be the best. I
wonder do people make hash much, anymore? We used to make turkey
hash, with leftover cooked potatoes and an onion, cooked in a skillet with a
little hot grease. And it was awful good. Now I wonder if “hash” to most
folks of a newer generation just means limp, pale greasy taters that come
out of a freezer package, and taste like shredded cardboard.
One of the best things we used to have a lot we called red flannel hash. It
was made of the leavings of cooked corned beef, and it was a good way to
use beets, for not everybody loved beets, but the Lord provided plenty in
the garden. We would boil four or five beets, with the peel and a little bit of
the stem left on, in the pot with four or five good-sized potatoes. When they
were done and cool we’d peel ’em and chop ’em up with a big onion and
make hash. It can be done with canned beef and beets, too:
Red Flannel Hash
A cup or so, of cooked corned beef, or
1 can of corned beef
2 cups of chopped cooked potatoes
1 or 2 cups of chopped beets
1 big onion, chopped
1 small chopped green pepper
Mix it all together, with some salt and pepper, and pack it down and fry it
in a little hot grease in a skillet, turning up the bottom now and then with a
pancake turner so it will get lots of brown crust. It makes a real good
supper, with a dish of fresh homemade cabbage slaw.
We laugh at our house about recipes that call for “leftover cake.”
There’s no such thing as leftover cake, in most households, unless the cook
forgot to put any sugar it it, or somebody saw the dog take a bite while it
cooled.
But I will tell you, if there ever is any, like the end of a pound cake, when
it begins to get dry, there are wonderful things to do with it. There are lots
of recipes with fancy names, but basically, a lot of them are the same, a
mixture of not-real-fresh cake, custard and maybe fruit and nuts. Here’s
one;
Custard Meringue Pudding
Slice leftover white, yellow or spice cake into a baking dish and sprinkle
with a spoon or so of sherry or rum or a few drops of flavoring. Make a
custard;
2 cups milk
% cup of sugar
Lemon rind
1 tablespoon cornstarch
1 teaspoon vanilla
3 egg yolks (save whites for meringue)
V4 teaspoon salt
Mix the cornstarch and salt with the sugar and stir into the milk. Cook it,
stirring, till it’s hot, then pour some of it over the beaten egg yolks and mix
that; pour it all back together and cook, stirring, till it thickens enough to
coat a spoon. Stir in vanilla and some grated lemon rind, if you like, and put
in a little candied fruit, or chopped maraschino cherries, and pour it over
the cake. Beat the egg whites till they hold peaks, adding about a
tablespoon of sugar, a little at a time. Cover the cake and custard mixture
with meringue and bake it in a fairly hot oven a few minutes till it’s brown.
It’s fine warm or cold.
Prospect Community
News
Mrs. Johnny Harrill
Katherine Patricia Hamrick and
John Henry Harrill were married
Saturday afternoon at Boiling Spr
ings Baptist Church. Rev. T. Max
Linnens officiated at the
ceremony, which was followed by
a reception given by the bride’s
parents in the church fellowship
hall.
The daughter of Mr. and Mrs.
Wellington Hamrick of Boiling Spr
ings, Kitty was given in marriage
by her father. Her sister, Nancy
Hamrick, who lives in Atlanta, was
her maid of honor. Bridesmaids
were Elizabeth Woolard of Browns
Summit; Cindy Evans of Athens,
Ga., and Lou Ann Buff, of Morgan-
ton, the bride’s sister.
David Martin of Lattimore serv
ed as best man. Ushers were Joe
Collum of Mooresboro, David Roof
of Shelby and Steve Reynolds of
Rock Hill, S.C. Special wedding
music was performed by organist
Ann Lancaster and singer Mrs.
Earl Harris. Little rice bags were
given out by Emily and Jennifer
Rochester of Boiling Springs, and
Amy Bowman of Charlotte kept the
guest register.
Johnny is the son of Mrs. Bob
Allen of Boiling Springs and Henry
Harrill of Rock Hill, S.C. Both he
and Kitty are graduates of Crest
High School, and after g wedding
trip to Charleston, they’ll return to
live in Boiling brings, where both
are employed in the Hamrick fami
ly concrete business.
DAVIS STUDIOS
Boiling Springs
Portrait Photo
Packages Equipment
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Be Wise This Winter
Warm Your Toes
In Mauney Hose.
. We Thank You For Shopping At
THE CO. STORE
n AM-4 PM SOUTH SIDE OF MILL
TUESDAY - FRIDAY KINGS MOUNTAIN, N.C.
Boiling Springs
Community News
By Louise Moore
Mrs. Ruby Anthony of Salisbury,
S.C., Mrs. Georgia Davis of
Dillion, S.C, Mrs. Janet Davis of
Polkville spent several days this
week with their sister, Mrs.
Palmer Gold and Mr. Gold. Mr.
and Mrs. Melboum Bridges of
Atlanta, Ga. spent the day Thurs
day with Mr. and Mrs. Gold.
Mr. and Mrs. Alan Schuford of
Shelby have moved to Boiling Spr
ings in their new home on Gold
Street.
Jack Blanton, Lawton Blanton
and Glenn Moore spent several
days this week at Carolina Beach
on a fishing trip.
The Crest View Garden Club met
with Mrs. Maggie Beacon Wednes
day morning. Mrs. Carl Hamrick
shared hostess duties. Sixteen
members attended.
The McSwains spent Saturday
night with their grandmother, Mrs.
Julia McSwain.
Mr. and Mrs. Guy Holland of
Forest City, Miss W. Lemons and
Mrs. Mary Galloway of Gaffney,
S.C. visited Miss Etna Holland
Sunday afternoon.
Mr. Harold Weaver of Hopewell,
Va., spent the weekend with his
parents, Mr. and Mrs. Carl
Weaver.
Mr. and Mrs. Hoyle Blalack, Jr.
and daughter of Charlotte visited
Mr. and Mrs. Graham C. Hamrick
and Mr. and Mrs. Hoyle Blalack
Sr. Sunday.
Mr. and Mrs. Gail Guffy visited
Rev. and Mrs. James Holder in
Gaffney, S.C. Sunday afternoon.
Shower Honors Higgins
Julie Huggins, Dec. 18th bride-
elect of Bill Daves was honored at
a drop-in miscellaneous shower on
Thursday night in the fellowship
hall of the Boiling Springs Baptist
Church. Approximately 115 guests
called between 7 and 8 o’clock.
Ferns and chrysanthemums
were used to decorate the party
room. The yellow cloth with white
lace over-lay on the refreshment
table was centered with a crystal
compote of white, yellow and gold
mums, spoon daisies and baby’s
breath flanked by yellow tapers in
crystal candelabia.
Mrs. Edwin White and Mrs.
Heidi White provided piano music.
Hostesses were Mrs. Graham C.
Hamrick, Mrs. Ken Sanford, Mrs.
Larry McIntyre, Mrs. Rodney
Nolen, Nrs. Robert Y. Hamrick,
Mrs. Bill Elliott, Mrs. Herman
Bridges, Mrs. Thomas A. Greene,
Mrs. Ike Evans, Mrs. Edwin
White, Mrs. Albert Glenn, Miss
Eunice Hamrick, Miss Louise
Hamrick, and Miss Betty
Hamrick. Assisting in serving
were Miss Lori McIntyre, and Miss
Jacqueline Sanford. Special guests
were the bride-elects mother, Mrs.
James R. Huggins; her grand
mothers, Mrs. Maxwell B.
Hamrick, and Mrs. Dwyne Hug
gins; the future bride-grooms’
mother, Mrs. Ray Daves; and his
grandmother, Mrs. Horace Daves.
BOILING SPRINGS
FLORIST
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