BATH — Bath, North Carolina’s first incorporated town, is one of the most historic place to visit in the state.

And because of its kind, welcoming residents, it’s also well known for its fine hospitality.

The town’s earliest residents, French Huguenot settlers from Virginia, made their home here along the banks of what is now the Pamlico River and Bath Creek. This prime location also made the town the first port of entry to North Carolina, allowing for a thriving naval store industry.

Blackbeard the pirate once called Bath home, and the village lays claim to St. Thomas Episcopal Church, the oldest standing church building in the state. Bath’s brushes with history would literally fill a library of books.

Today, the state oversees several prime examples of early colonial architecture through the Historic Bath. A visitor center is well staffed with friendly and knowledgeable employees help Bath visitors make the most of their time in town. Guided tours of several of the buildings are offered, and free walking tour maps are offered as well.

This step back in time offers a glimpse of the best Bath has to offer, including: the circa 1751 Palmer-Marsh House, the Edmund H. Harding Monument; the South Main Street site of the old Beaufort County and jail from when Bath served as county seat; the circa 1830 Williams House, also known as the Glebe House; St. Thomas Episcopal Church, built in 1734; the circa 1830 Joseph Bonner House; and the Van Deer Veer House, built circa 1790 and moved to its present location near the visitor center in 1970

Other points of interest include the 1921 Bath High School, Lawson Walk, Bath African Methodist Episcopal Zion church site and cemetery, Bonner’s Point and T.A. Brooks General Store. Several historical markers situated about the town offer snapshots of local history.

Bath is a town that enjoys its celebrations, making it a most hospitable destination. These include a Christmas parade, holiday open house at Historic Bath, First Point of Entry events, Bath Fest and a regular schedule of special activities by the historic site. Church and school events round out a full year of events.

For more information, call Historic Bath at 252-923-3971 or visit www.nchistoricsites.org|bath|.

 

Enjoy these recipes from some of the Bath area’s finest cooks …

APPLE BLUE CHEESE SPREAD WITH PECANS

Recipe by LaRue Chuman

St. Thomas Episcopal Church

1 (8-ounce) package cream cheese; 1/2 cup sour cream; 2 cups apple, finely chopped; 1/4 cup crumble Blue cheese; 1/4 cup red onion, chopped; 1/4 cup pecans, chopped.

Beat cream cheese and sour cream in a medium bowl until well blended. Add apples, Blue cheese, onions and pecans; mix well. Cover and refrigerate at least two hours. Serve with Triscuit or Wheat Thins crackers. Serves eight.

 

BROCCOLI SALAD

Recipe by Ann Kennedy

Bath Christian Church

2 bunches broccoli; 1/2 cup raisins; 1/2 cup sunflower seeds; 1/4 cup red onion, finely chopped; 1 cup mayonnaise; 2 tablespoons white vinegar; 4 tablespoons sugar; bacon bits.

Mix broccoli, raisins, sunflower seeds and onion together in salad bowl. Mix together mayonnaise, vinegar and sugar and pour over salad. Toss. Top with bacon bits.

 

BAKED SHRIMP CAJUN STYLE

Recipe by Sue Brinn Conway

St. Thomas Episcopal Church

1 1/2 pounds shrimp (about 40), shelled and deveined; 5 tablespoons butter; 1 1/2 teaspoons chili powder; 1 teaspoon freshly ground black pepper; 1/8 teaspoon cayenne pepper; 2 garlic cloves, peeled and minced; 4 teaspoons Worcestershire sauce; 1/4 cup red wine; 1/2 teaspoon salt; cooked rice.

Preheat oven to 425 degrees. Arrange the shrimp in a baking dish. In saucepan, combine butter, chili powder, pepper, cayenne, garlic, Worcestershire sauce, wine and salt. Bring the mixture to a boil and pour over shrimp. Bake the shrimp for six to eight minutes. Serve over cooked rice. Serves four to six.

 

CHICKEN SALAD

Recipe by Fran Parrish

Bath United Methodist Church

1 (2 1/2 to 3 pounds) chicken; 3 eggs; 2 stalks celery, diced; 1 cup sweet pickle salad cubes; 3/4 cup salad dressing; salt and pepper.

Boil chicken in salted water until done. Remove meat from bones. Boil eggs. Chop chicken, boiled eggs and celery. Add pickles, salad dressing and salt and pepper to taste. Mix well.

 

COLD OVEN POUND CAKE

Recipe by Wanda White

Bath Christian Church

2 sticks margarine, room temperature; 3 cups sugar; 1 teaspoon vanilla; 3 cups plain flour; 1/2 cup Crisco; 5 eggs; 2 teaspoon lemon flavoring; 1 cup milk.

Cream sugar and shortening together; add eggs one at a time. Mix well. Add flavoring, flour and milk. Pour in large tube cake pan that has been greased and floured well. Bake in oven at 325 degrees for one hour and 30 minutes, or until done.

 

FIG PRESERVES

Recipe by Dot Hagerty

Bath United Methodist Church

3 cups stewed figs (De-stem, chop and cook until soft, about 20 minutes).

Add: 1/2 cup water, 3 cups sugar and 1 small box flavored Jello.

Stir and cook for 1/2 hour. Ladle into pint or 1/2-pint jars. Yield: about one quart.