For i4/u/ About Women PAGE THREE THE CHOWAN HERALD, EDENTON DECEMBER 14, 1967. ■ mj| v ■ fi H gLJ * £^Pu| |g HOLIDAY PIE Festive French-inspired Mince ’n Apple Pie com bines canned pie-sliced apples and robust mincemeat filling in a Christmas tree topped treat for this holiday season. The Herald Kitchen By MILDRED HUSKINS Recipes for mincemeat date back to medieval times when its ingredients in one surviving English formula included “a hare, a pheasant, two partridges, two pigeons and two conies." English cooks often fash ioned mince pies in the of a manger to cele bra t e Christmas. The French, mincemeat - wise, * were more {Sticking with a convention al pie shape but refining the filling by tempering the richness at mincemeat with a layer of delicate apple slices. It is to the French version we owe to day’s recipe for delectaible Cince ’n Apple Pie, .brought up to date by the use of convenient canned pie-slic ed apples. There’s ah old supersti tion that “for every mince pie you eat in a different house you will have a month’s happiness.” Try this easy version and con SHOP I. N. S. AT W. E. S. GWALTNEY Bacon lb. 59c Pork Steaks lb. 49c Smoked Picnics lb. 39c MARTINDALE NO. tVi SIZE CAN Sweet Potatoes 2 cans 49c SUNSHINE Graham Crackers box 35c Place Your Orders Now For Christmas Turkeys, Corned Hams COMPLETE LINE OF CHRISTMAS CANDIES, TOYS, DECORATIONS, CHRISTMAS TREES AND FRESH FRUIT Try Us For Fresh Meats and Homemade Sausage W.E. Smith's Store ROCKY HOCK SECTION HIM tU-MU - EDBNTON, N. C. tribute happiness. Mince 'n Apple Pie 1 can (1 lb. 6 oz.) Mincemeat Pie Filling. 1 can pie-sliced apples, well drained. Vi cup sugar. % teaspoon cinnamon. V* teaspoon nutmeg. Pastry for double crust pie. Spread mincemeat fill ing evenly in bottom of unbaked pie shell. Com bine apples, sugar, cinna mon and nutmeg and spoon over mincemeat. Place cut-out pastry Christmas trees on top. Bake in a 425 degree oven 25 or 30 minutes or until golden zrown. Whether it’s Christmas or the Fourth of July, but ter cake is a family favor ite. So, this season, bake a Holiday Butter Cake with a creamy Eggnog Filling. Holiday Butter Cake 1 stick butter. 1 cup sugar. 2 eggs. % teaspoon rum extract. % teaspoon vanilla. 2 cups sifted cake flour. 2% teaspoons baking powder. %% teaspoon salt. Vi teaspoon nutmeg. 1 cup dairy eggnog. Butter two round nine inch cake pans and dust with flour. In a large mixing bowl cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs one at a time. Add rum and vanilla ex tract. Sift together flour, baking powder, salt and nutmeg; add to creamed mixture alternately with eggnog, beginning and end ing with dry ingredients. Divide evenly into pans. Bake at 350 degrees 25 or 30 minutes. Cool in pans on wire rack five minutes; turn out and cool complete ly. Fill with Eggnog Fill ing. Make it this way: In a saucepan combine two tablespoons sugar, two t .blespoons cornstarch and one-fourth teaspoon nut meg; gradually add one and one-half cups dairy eggnog. Cook over medium heat, stirring constantly, until thickened. Cook ad ditional two minutes. Add one-half teaspoon each rum and vanilla extract. Press a circle of waxed paper over surface of filling to prevent drying as it cools; chill. Frost the cake with this frosting. In a sauce pan heat one - half cup semi-sweet chocolate pieces and two tablespoons milk over low heat, stirring constantly, until mixture is smooth. Remove from heat and stir in three-fourths cup confectioners’ sugar until smooth. For • the holiday munch ers and crunchers, here is a marvelous new cookie called Scotch-Nut Toppers developed in the Nestle kitchens. It’s a drop cookie with a difference. It’s topped with a fabulous butterscotch nut glaze that is made in a jiffy with melted Butterscotch Flavor ed Morsels. Scotch-Nut Toppers 1\ cups firmly packed brown sugar. % cup shortening. 2 eggs. 2Vt cups sifted flour. 2 teaspoons baking pow der. 1% teaspoon cinnamon. % teaspoon salt. \ teaspoon nutmeg. 1% cups raisins. 1 can (12% oz.) crushed pineapple, drained. Combine brown sugar and shortening in a bowl; blend well. Beat in eggs one at a time, beating well after each addition. Sift together and blend in flour, baking powder, cin namon, salt and nutmeg. Stir in raisins and pine apple; blend well. Drop Miss Hodge, Mr. Wise Married In Church Rites ST. MATTHEWS, S. C.~ Miss Mary Virginia Hodge became the bride of Charles Raysor Wise on Saturday, November 4, in the First Baptist Church at 3 o’clock in the afternoon. The bride is the daugh ter of Mr and Mrs. Wil lard Eugene Hodge, Sr. The bridegroom is the son of Mr. and Mrs. Thomas Raysor Wise. The double ring cere mony was performed by Rev. Wallace M. Taylor, pastor of the bride and bridegroom. Wedding mu sic was presented by Mrs. James Arant, organist, and Mrs. Jack Brady, soloist, sang “O Perfect Love” and ‘‘The Wedding Prayer.'’ Given in marriage by her father, the bride was lovely in her floor length gown of . ivory satin and brocade lace, •featuring a scalloped neckline and ap pliques of lace on the skirt. Her fingertip veil was of bridal illusion from a tulle of satin silk. She carried a white Bible fop ped with a yellow throa. orchid. Mrs. George Keller, Jr;, of Eiloree, aunt of the bride, was matron of . hon or. Her dress was made of velvet and crepe. Other attendants were' Mrs. William Turner and Miss Louise Hodge of Marion, cousins of the. bride. Their dresses were identical to that of the matron of honor. The junior bridesmaids were Miss Susan Keller, of . Eiloree. and Miss Betsy Alexander of Summerville. Little Miss Abby Alex ander . of- Summerville was; the ' flower girl. Their dresses were made of crepe. They are cousins of the bride. Mr. Wise served as his son’s best man. Usher-groomsmen were Gene Hodge, brother of the bride; Frankie Wise, broth er of the bridegroom; ’Lew is Myers, ail of St. Mu! thews, and Herbert Whit i‘ ■ JU# ; o .v ■ : * .. 'iOF ■ i J ; •' ; ■ ■■Hk MRS. CHARLES R. WISE hy slightly rounded table spoonfuls onto greased and floured cookie sheets Bake in 375 degree oven 12 min ! utes. Cool. Spread one slightly rounded half tea- i spoonful of Butterscotch j Topping over top of each i cookie. Makes 4‘4 dozen! { For the topping melt one six-ounce package. Butter scotch Flavored Morsels j over hot (not boiling) wa ter. Remove from heat, j Stir in four tablespoons j water and one tablespoon corn syrup. Blend in one- j half cup chopped nuts. Here is Mrs. C. E.; Heath’s recipe for Pecan Butter Balls which is a little different from our i recipe we’ve given you be- ! fore. She says margarine! can be used but butter is, better. We’ll agree with ■ that Pecan Butter Balls 2 cups sifted flour. Vi cup sugar. Vt teaspoon salt. 1 cup butter. 2 teaspoons vanilla. 2 cups finely chopped pecans. Sift flour, sugar and salt; • work in butter and vanilla. Add chopped nuts, mix well. Shape into one inch balls or two-inch finger rolls. Bake on cookie sheet in 325 de gree oVen for about 20 minutes. Roll in powder ed sugar. taker of Orangeburg, uncle of the bridegroom. The ring bearer was Roger Hodge of Sumter, cousin of the bride. Mrs. Wise is the grand daughter of Mr. and Mrs. Grover C. Haigler of Sum merville and Mrs. George W. Hodge and the late Mr. Hodge of Aleolu. Mr. Wise is the grandson of Mr. and Mrs. Janies T. Twine of Tyner, N. C. and Mrs. Dink Wise and the late Mr Wise, of St. Matthews, For . her wedding trip, the; bride wore ; a green wool suit with black ac cessories and yore the corsage lifted from her Bible. After a wedd .g trip to the mountains, the couple will reside in Cayce. Mrs. Harold E. Baker of. Coronado, Calif., is visiting her sisters. Mrs. T. E. Forehand and Miss Evelyn Leary. She will leave for Atlanta, Ga„ to spend the Christmas holidays with her son and daughter-in law, Mr. and Mrs. Kenneth Baker and fa\ Society News Mrs. M. M. Perry muirr went an opeouon Thurs day in Albomaik IP.--pita!, Elizabeth Cdy ar.-.l her many friends \vii ! -,. do lighted t,. knew ’. is getting ale,;' very Dr. and .Mr.-. .Luimv Glover and children of Wilson visited her paren;, Mr, and Mrs J. H Conger, Sr., over the weekend. Mr. and Mrs. Richard Zaer of Kill Devil Hi!' spent the weekend in Edenton "i.-uing friends Mr, and Mrs. Lyn Bond of Raleigh spent the week end with his parent . Mr. and Mrs. -W. E Bond. Mis; Earl Goodwin. Mrs. Wesley Chesson, Jr, ,),n Holmes Chesson and B ' Chesson- visited Mrs. Shir-, ley Morgan Jr . in Rich mond, Va., gist week Mrs, d ike- Alderman, ot visited Mis. T. W. Jones this wet-k. Dr. Philip Good soil arid Dr Bernard Jack, vk’ are members of the- surgical staff at North Carolina Memorial Hospital in Cha pel Hill, were guests in the horrie of Mr. anrt Mrs. Fred Casfelloe last week Mr. and Mrs. Scot Har rell and Betsy spent the weekend in Raleigh. They visited with their daugh ter, Ann Harrell, a student al St. Mary’s, Mr. and Mrs. Fred Brit ton spent the weekend with Mr. and Mrs. Calvin Davis of Hampton, Va, Mr. and Mrs. Thurston Stallings visited their daughter and son- in-law. Mr. and Mrs. Gilbert Tet terton and daughter Jackie in Plymouth on Sunday. Mi. and Mrs. Ben Evans of Norfolk, Va . v.-eie vis iting relatives in Edenton over the weekend. Mr. and Mrs. Ole Nielson spent Saturday in Norfolk, Va. I KEEP CHRISTMAS MEMORIES IN PICTURES! | ★ ★ SPECIALS ★ ★ liistamatir Sets Reg. Price $19.95 j Special $14.88 ' Polaroid Cameras ! $15.95 to $74.95 Films and Bulbs For All Cameras WE DEMONSTRATE HOW TO USE EVERY CAMERA WE SELL MITCHENER’S PHARMACY Phone 482-3711 Edenton, N. C. OPEN CHRISTMAS EVE DECEMBER 24, 1967 ■