Members of First Presbyterian Church in Washington have taken a heaping helping of recipes and added a dash of local history, resulting in a cookbook celebrating the congregation’s 190th anniversary.

“Our Celebration Cookbook” was published in May as part of the church’s anniversary, according to Sue Fish, who chaired the cookbook committee.

First Presbyterian officially marked the milestone last year, at which time church members decided to publish the cookbook commemorating the anniversary.

“It got underway last year as part of our celebration,” Fish said. “The cookbook has 484 recipes, most of which came from current members. It was great … we got a very good response.”

The anniversary included celebratory services, special musical events and a renovation of the church, Fish added. The congregation also published a booklet detailing church history.

Some of that history also found its way onto the pages of the cookbook.

“I think it’s unique with the historical references we have included,” Fish said. “Some of the historical notes are really interesting.”

For example, as noted in the cookbook, the congregation during the Civil War opted to donate its first bell to the cause of the Confederacy. The bell was melted down to be used for ammunition. After the war, women and children gathered 1,000 pounds to metal to be used in casting a new bell. The ship on which the bell was being transported wrecked off Hatteras Island and all cargo was lost … except for the 1,000 pound bell, which washed ashore and was salvaged.

The church’s history has indeed been as rich as the recipes featured within the pages of the cookbook. Recipes are divided into eight sections: appetizers and beverages, soups and salads, vegetables and side dishes, main dishes, breads and rolls, cookies and candy, desserts and “this and that.”

Fish admitted she has quite a few favorites among the tempting dishes showcased in the book.

“I recommend Sally Brodie’s chicken noodle soup … it’s wonderful,” Fish said. “And Ed Modlin’s coconut cake is always a favorite at church functions. It goes before you even have a chance to go back and get a piece.”

Proceeds from the sale of the cookbook are earmarked for donation to local missions.

“It’s going to stay local,” Fish said. “Some of the missions are the Zion Shelter, Eagle’s Wings and the First Presbyterian Deacon’s Fund.”

“Our Celebration Cookbook” may be purchased at the church, located at 222 West Second St. in Washington.

In the meantime, enjoy this sampling of First Presbyterian home cooking.

MAGGIE’S CRAB CASSEROLE

Bettie Bonner Bradshaw

1 pound of crab meat; juice of 1 lemon; 4 hard boiled eggs; 1 tablespoon Worcestershire sauce; dash of Tabasco sauce; pepper and salt; 1/2 cup milk; 2 cups bread crumbs; 1 teaspoon minced onion; 1 cup mayonnaise.

Mix all ingredients together (except bread crumbs). Spread into baking dish. Top with crumbs. Bake at 375 degrees for 15-20 minutes or until bubbly. This may be refrigerated or frozen before baking.

SOUTHERN SPOON BREAD

Sally Brodie & Miriam McNeely

2 cups water; 1 cup white cornmeal; 1 cup milk; 1 tablespoon shortening; 1 teaspoon salt; 2 eggs.

Mix and bring to a boil for five minutes the two cups water and one cup white cornmeal. Add one cup milk, one tablespoon shortening, one teaspoon salt and two eggs. Beat thoroughly. Bake in well greased deep pan or casserole for 25 minutes at 400 degrees. Serve from same dish with spoon.

EASY BUTTERMILK PIE

Alida Sawyer

3 eggs; 1 1/2 cups sugar; 3 tablespoons flour; 1 stick of melted margarine; 1/2 cup buttermilk; 1 teaspoon vanilla.

Mix the eggs, sugar and flour and beat well. Add the margarine, buttermilk and vanilla and beat well again. Bake in a nine-inch unbaked pie shell at 400 degrees for 10 minutes. Then reduce heat to 325 degrees and bake for 40-50 minutes.