Newspapers / The Chowan Herald (Edenton, … / Dec. 27, 1979, edition 1 / Page 2
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Page 2-A Cooking From The Herald Kitchen Mildred Huskins If you go Egg-Noggin’, it’s an old custom. An American drink with English ancestors, that’s eggnog! The name itself is derived from the English but came into the American language during Colonial times. ■ tt\ m Mark ■P^VI tSnmfg'hp «■* ■ TOAST THE HOLIDAYS lnvite your friends, neighbors, relatives and the Carolers in for a toast to the holidays with eggnog and cookies. “Nog” comes from the word, “noggin,” meaning a small drinking vessel With an upright handle. It was used primarily for drinking strong ale, which became known as “nog.” Ingredients for eggnog seem to have come from sack-posset, a centuries old English beverage, made from eggs, milk and ale or sack, a dry wine from Spain or the Canary Islands. Throughout those early ; years the drink was known ►by various names, among them egg-pop, custard l posset, syllabub, milk * punch, egg-and-milk, flip, qja \tW^ ou ' - /#\ VISIT THE HOME OF THE GIANT W|ini/r MoToR c ° Rp - J AI nIIIir EDENTON4B2 - 8421 Jr UllUllLN Broad St. Ext. |[ 1 H THE CONGREGATION WHICH BRINGS YOU Dial-A-Devotion | H (482-8571) NOW BRINGS YOU ... | P fiacA , J Jo JAe diti/e SPI e acAinip 1 |R Each evening at 7: 30 p.m. January Ist through January 10th, 1980. £ R What a great way to begin the New Year! Building Ffor happiness for now and c In eternity! Bring your family and your friends! Michael W. Kiser, of Cincinnati, f |R Ohio, will be preaching from the Bible each evening. For further information and £ IB for transportation, please call our ministers: £ 1H Bill Mead, 482-4815 Patrick Mead, 383-1572 I Fred Blount, Jr. will direct the congreationai singing. ] (Hljurdj (!Df dUjriat denton, N. C. u| The Bible Is our only book, singing is our only music. Heaven is our only goal. £ i Come, journey to eternity with usl Our building is on Mexico Road (county Road 1200). You may get there by taking [ the first left turn after 17 Bypass while traveling on Route 32 North. We Would like | very much to be your friend. Please give us that opportunity by visiting with us! I one yard of flannel, auld man’s milk and probably many others. First accounts of eggnog appear in diaries, letters and travel notes. A traveller by the name of Weld, for example, wrote: “The American travellers, before they pursued their journey, took a hearty draughteach, according to custom, of egg nog, a mixture composed of new milk, eggs, rum and sugar, beat up together.” (1799 Weld’s Travels 56). A Dr. Kitchiner, who wrote a cook book called “Cook’s Oracle” in Boston in 1822 gave a recipe for egg nog which he called Flip. When eggnog recipes started appearing in cook books of the day, they were found not under drinks or beverages, but in “Receipts for Food and Drink for the Sick" as in Miss Beecher’s Domestic Recipt Book (1846). Another eggnog recipe appears in the chapter entitled “Preparation of Food for Invalids” in Ladies New Book of Cookery (1852) written by Sarah J. Hale, the first of the women’s magazine editors. Using eggnog with advice, as suggested in a Philadelphia cookbook dated 1859, is good advice, for both the well and the sick. Additives to eggnog have traditionally been rum and brandy, but they have ; also included whisky, sherry, wine, ale and cider. It was a drink in taverns, 1 according to “Subaltern’s Furlough” of 1833 which 1 said, “Several frame houses 1 were erected for the sale of ' egg-nog and mint juleps.” According to the 1845 lit 1 Messenger, one account '• states: “We are to have a little egg-noggin’ at our room.. .come down and join 1 us.” Then it became associated with Christmas 1 “when everybody calls upon everyone else.” Apparently it took little persuasiion to extend the custom to New ' Year’s Day, which had come to mean open house, “a day when people pay calls to wish each other joy in the days to come and good fortune for the whole year. ' In many minds the beverage associated with the day has become fixed, and eggnog is its name.” 1 Eggnog parties became so * popular, especially in Washington, D.C., that the ! whole period between * Christmas and New Year’s ■ was considered a time for 1 serving it. That gave time 1 for members of the ' Washington society as well as members of the Cabinet ’ and Congress to make their 1 rounds. 1 Eggnog has always been a ' part of Southern hospitality ' during these holidays. It’s ( the custom to keep a pitcher ' of the beverage in the * refrigerator so it’s a handy * to offer guests who come a- * calling. ( There’s no longer any need to purloin brandy or ( sugar, catch freshly laid ‘ eggs or find tubs in which to * mix this friendly beverage. 1 You can make your own out of ingredients found in most 1 kitchens or buy ready-made eggnog at the grocery. THE CHOWAN HERALD Either way, it’s a good way to say,” Happy Holidays.” Traditionally home-baked cookies and cakes were served in the South with eggnog. By this time if there are a few of your goodies which you have hidden for the purpose arrange an assortment and invite the nighbors, friends and relatives to come on over for a bit of cheer. Use a cup of prepared eggnog for Eggnog Crown Cake for a holiday delight. Eggnog Crown Cake 2 tablespoons vegetable shortening IV4 cups Natural Cereal, crushed 1 cup butter or margarine IM> cups sugar 4 eggs 3 cups all-purpose flour Vi teaspoon salt V 4 teaspoon soda Vi teaspoon nutmeg 1 cup eggnog lVi teaspoons rum extract Generously grease a 10- inch tube pan with shor tening. Pat 1 cup cereal onto sides and bottom of pan, letting large pieces fall to the bottom. Beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add com bined flour, salt, soda and nutmeg alternately with combined eggnog and rum extract, mixing well after each addition. Spoon into prepared pan; sprinkle with remaining cereal. Bake at 325 degrees for 1 hour to 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan; remove from pan and cool right side up on wire rack. Makes 110- inch cake. Turtle Cookies are a little unusual but will please the youngsters and adults alike. Turtle Cookies 3 / 4 cup butter or margarine two-thirds cup con fectioners’ sugar 1 teaspoon vanilla IV4 cups all-purpose flour 3/4 cup uncooked oats, quick or old fashioned 3-4 cup chopped pecans V 4 teaspoon salt 25 caramels 2 tablespoons water 1 pkg. (6 oz.) semi-sweet chocolate pieces 1 tablespoon vegetable oil For cookies, beat together butter, sugar until light and fluffy, blend in vanilla. Add combined remaining ingredients; mix well. Shape in 1-inch balls. Bake on ungreased cookie sheet at 325 degrees about 20 minutes or until edges are light, golden brown. Cool completely on wire rack. For topping, melt caramels with water in heavy, small saucepan over low heat, stirring frequently. Spread or drizzle about 1 teaspoon caramel sauce over each cookie. Melt chocolate with oil in heavy, small saucepan over low heat, stirring frequently. Spoon or drizzle about 1 teaspoon chocolate over each cookie. Refrigerate to set chocolate; store in tightly covered container at room temperature. Makes about 3 dozen turtles. Happy Holidays from The Herald Kitchen! Lilley Assigned To Goldsboro GOLDSBORO Sgt. Larry N. Lilley, son of Mr. and Mrs. Herman N. Lilley, Route 1, Jamesville, has arrived for duty here at Seymour Johnson Air Force Base. Sgt. Lilley, an ad ministration specialist, was previously assigned at Andersen Air Force Base, Guam, and is now serving with a unit of the Tactical Air Command. The sergeant is a 1969 graduate of Jamesville High School. His wife, Janie, is the daughter of Clarence A. Cay ton, Route 3, Edenton. DENTURE WEARERS A major advancement w CUSHION GRIP DENTURE ADHESIVE one application holds comfortably up t 9 4 days P > I 1 ' I HHM a V \ ■sTAMPeH ■ ■ B I • 1 's• Swift Premium Smoked * * whole * $1.19 J"* \ 49* Chuck Steak 69* ' Luter’s (BBMPSSiiI " Swift Premium Jamestown HKjpjß Shoulder S. ■* Chuck J» lb. $1.09 ijg lb. $1.39 Liter's Liter's I^—^ BonelessShou,der Jamestown 00"' Brand R oast Brand Sausage ib. 89* | it, $179 | Franks ib. 99* /pfth With S&H Green Stamps ffilfny | You're Always A Winner! |gg«| u^lj 1 ib. 24 oz. 5 lbs. 16 oz. Dried Armour Martha White Camellia Blackeye Beef Stew Cream Hour M,xe< ' Peas can bag Vegetables Package 39* 119l 19 89* 3 cans 100l 00 12 oz. 3 oz. 4 oz. quart Wonder Libby’s Gold Medal Long Grain Potted Pure « Rice Meat Bach to, Product Pepper mice 39* 4 cans 100l 00 can 81* bottle 73* 2 liter 49 oz. 96 oz. 32 oz. Pepsi Cola Cheer Downy Dawn Detergent Fabric Dishwashing j box softener Detergent I L! b* 2” bom, F «*yin€ wines (S) IPBOWICE VAUItSp" Uttuce m 39* iSSS.M SmTH Pot Pies "- 1 * Tomatoes ib. 59* Stumps 50 Extra Stamps 10 OZ ‘ Morton 2 twin Turnips bunch 39* **' e paclß ,or^°! SIO.OO Or More Expires 16 oz - Hanover Tangerines dozen 59* Green Peas 59* ■ Thursday, December 37, 1079 [|
The Chowan Herald (Edenton, N.C.)
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Dec. 27, 1979, edition 1
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