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Preparation
Calendar We have lots of family fun with: great food, Kids' Country fun zone, Silent Auction, great live music, high quality Arts & Crafts vendors, Bake Booth with all sorts of baked goodies, jams, jellies & sauces, the famous 63 Egg Cake, Chapel Attic rummage sale... 2008 event Co-Chairs are Clif and Kim Peyton. Contact Kim if you have questions about making some canned goods or want to help by chairing a booth, etc. 601.898.8138 or 601.540.6751. She can provide you with recipes. CLICK HERE FOR THE NEWSLETTER WITH ALL THE DETAILS ABOUT A DAY IN THE COUNTRY! 5K RUN! Saturday, October 4, 7:30am Craig Carter is coordinating this new event for our annual Day in the Country festival. He needs HELP right now putting it all together. If this sounds like something you want to get involved with or for more info, please contact Craig. cell 601.503.3416 wk 601.856.9911, email wcraigcarter@yahoo.com or ccarter@bcdgeo.com CHAPEL ATTIC When you're cleaning out the closets "Attic." We take newish or gently used baby and children's clothes & gear, toys, books, decorative and household items, linens, furniture, etc. You can put your items in the right side of the garage behind the Montessori Children's House next door (old rectory/Dewees house) ONLY weekdays after 3:30pm and all day Saturday and Sunday from now thru Oct. 3. Please contact Pam Manor (Chapel Attic chair) for info 601.898.0968. T-Shirts Pre-order Your Day In The Country T-shirts at church on Sunday. Click here for a picture of the Day in T-shirts and click here for a picture of the tank top. The tank top is only offered in Lime green in Ladies sizes S-XL. $20 All other t-shirts will be the navy blue t-shirts. Youth XS-L $15 Adult S-XXL $20 Place your order before we sell out! Silent Auction: If any of you have an item to donate, please contact Suzie Pooley. We are trying to round up various items that would appeal to a wide range of bidders. I know many of you are gifted in ways I can not imagine. If you have an item, or if you have a friend you can ask, just let me know. I will be happy to pick up anything that is donated. In years past, we have auctioned jewelry, art work, gift certificates, antiques, services (landscaping, massages, etc.). The BAKE BOOTH for our 'A Day in the Country' festival needs lots of canning jars. They'll be making jellies and jams, sauces, pickles and other goodies. If you can pick up a case of jars (any size) at Wal-Mart and drop it by the church kitchen, we'd really appreciate it. Thanks! As we get closer to the festival, you'll be seeing announcements about volunteer opportunities. We can find a job for YOU! It's a ton of fun and we encourage you to bring the entire family and spend the day. 63-Egg Cake: We need help baking the smaller version of the famous 63-egg cake. This is always a big seller. Please consider baking some and freezing them for Day in the Country. The recipe is after the brief history of the cake. History of the 63-Egg Cake: The 63-egg cake has been a Chapel tradition since 1857 when Frances Britton created the recipe. Mrs. Britton was a daughter of Margaret Johnstone, who built the Chapel of the Cross in memory of her husband. Mrs. Britton entered the cake in the first Mississippi State Fair and won the first prize. They should have given her second and third place as well because the cake is so large a special pan had to be made for it. The 63-egg cake chairperson makes the original recipe each year, but others prepare a scaled down eleven egg version. There were problems in the first attempts at the modern day version of the cake--the cakes were heavy and quite dense. Those involved in the baking of the modern 63-egg cakes will tell you that many of the cakes were discarded before finally getting the proportions and sequence of steps adjusted. A member of the Chapel of the Cross painstakingly researched the differences in the process of milling flour in 1857 and that of the 1970`s. Using a small piece of the original baking pan, a new pan was constructed. A piece of the original pan and Mrs. Britton`s prizes, a sterling silver napkin ring and the blue ribbon, are treasured heirlooms for a present day member of the Chapel and direct descendant of the Johnstone family. In the past these heirlooms have been on display in the sixty-three-egg cake booth at "A Day in the Country." The present day 63-egg cake is a delicious blend of eggs, flour, butter, and sugar with a rich butter cream icing. After all of the slices of the eleven egg cakes have been sold, the 63-egg cake is sliced. Modern 63 Egg Cake 11 egg whites (to equal 1 ½ cups), at room temperature reheat oven to 350 degrees. Be sure all ingredients are at room temperature. Cream softened butter (do not use margarine) with half of sifted flour (1c.). Add vanilla and mix. Set aside. In another bowl, sift together the other half of the flour (1 c.) with the 2 tsp. baking powder. Set aside. In separate bowl, beat warmed egg whites with salt until foamy. Gradually add the sugar, beating as you add. Beat the egg whites to the soft peak stage. Fold ¼ of the egg whites into the butter flour mixture. Add ½ of the remaining whites and sift ½ of the remaining flour over them, fold in well. Add the rest of the whites and sift the remaining flour over them and fold in. Bake in a tube pan in which the bottom has been lined with parchment paper and greased on the bottom and sides. Pour batter in pan and bang pan on countertop to eliminate any air pockets before baking. Bake 40 minutes, or until cake tests done. Cool 10 minutes in pan before turning out on a rack to cool. SIMPLE BUTTERCREAM FROSTING Beat butter until fluffy. Gradually beat in sugar alternately with milk. Add vanilla. If frosting is too thin, add more sugar. If it’s too thick, add more milk CAKE TIPS: *Use ONLY real unsalted butter, not margarine. It makes a huge difference. *I put a circle of parchment on bottom of pan, then spray with Baker’s Joy (like Pam with flour) before putting batter in the pan. This takes the place of greasing and flouring the pan. *Be sure there is no greasy residue in bowl before beating egg whites. They will not get fluffy. *If you want to freeze the cake, wrap in saran wrap then heavy duty foil. You can ice it before freezing or after. *If you have ANY questions, please call Suzanne Files at 601.856.1482.
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Chapel
of the Cross · 674 Mannsdale Road · Madison, Mississippi
39110 · (601) 856-2593
Copyright © 2001, Chapel of the Cross