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“Quean Annexe Table” is a
collection of local and other
recipes. Hie recipes were
collected, arranged and put
together by three local
women: Debbie Boyle,'
Annettee Lucas and Anne
Ellis.
Besides the delicious
recipes in the book there are
also fine drawings of many
of the old buildings in
Edenton. Missy Harrell,
Laney Layton, Carol Sick
and John Becker all gave
their talents to the art work.
The profit from the cook
book sales have been given
to Historic Edenton, Inc., to .
continue the preservation of
the antiquity of our town.
“Queen Anne’s Table is a
perfect size, 5 inches by 8
indies and has a ring bin
ding on the top so that it will
easily stand on a counter or
lay fiat.
There are recipes
covering a wide range, from
egg nog to ice box cookies to
barbecue chicken. Although
all the recipes are proven
and are quite delicious we
would like to share the
following redpes with you.
From Hayes Plantation
comes the following recipe
given by Mrs. John G. Wood.
Mock Turtle Soup
Cover: one 3-4 lb. beef
shank, 4 diced white
potatoes, 1 small can
tomatoes and one large
diced onion with water, add
salt and cook slowly until
meat is tender. Let stand
overnight. Remove meat,
skim and remove any fat.
Strain through cheese cloth
until clear. When ready to
use, put strained juice on
stove with one Tbsp. whole
cloves. Check saltiness.
Code 4 eggs hard.
When ready to serve,
(dace a slice of hard boiled
egg and a slice of lemon in
each soup (date. Add a half
pint of sherry to the soup
just before serving.
Blight House Plum
Pudding which was given by
Mrs. Rebecca Drane,
mistress of Homestead, is
another holiday treat.
Blight House
Plum Pudding - »
1 lb. chopped suet or
butter washed or creamed
1 lb. grated bread of
cracker crumbs
1 lb. brown sugar
l*/2 lbs. currants
1 lb. dried citron
1 nutmeg
10 eggs
l'/z lbs. raisins
1 lemon, little grated rind
1 wine glass of brandy
1 wine glass of wine
Beat eggs separately and
well, add sugar to the yolks,
then the suet or butter, then
the whites and then the
brandy, wine and spices all
mixed together, also the
lemon juice and rind. Mix
fruits well together and
without cutting raisins.
Then mix the bread crumbs
with the fruits and add last.
Grease your pudding bowl
or mold inside well, put in
the pudding and cover as
tightly as possible, leaving
no room to swell. Boil for 5
hours and serve hot.
Mrs. W. E. Bond, owner of
Shelton Plantation, gave the
following recipe.
Clement Hall Duck
Dress and clean a duck.
(draw legs down more
closely to the back by
s winding a string twice
around each leg, leaving an
inch of space between the
legs, then drawing the legs
back with the string and
fasten securely.) Place on
rack of a dripping pan,
sprinkle with salt and
pepper and cover breast
with thin slices of salt pork.
Bake about half an hour in a
very hot oven, basting every
five minutes with fat in pan.
Domestic ducks require
twice the time. You can stuff
the duck with onions or
apples to improve flavor,
bid not to serve. Serve with
currant jelly.
It is the hope of Historic
Kdantoa that many of oar
local jresidents may like to
have a copy of this very
special cookbook. And with
—^
alas available at several
banks. Boy one for
yporfle&andone lor & friend
fortlliliiiia! -
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WHOUDIUS puSHard
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GEORGE DRAWDY
, Tjp;. ffISBALD.
Thursday, December 2,1878