Friday, January 11, 2013

Benjamin David Hennington featured in new book

Images of America-Remembering Mississippi's Confederates
Jeff T. Giambrone has recently released a new book featuring the photos and stories of Mississippi Confederate soldiers. One of the featured soldiers is my cousin, Benjamin David Hennington. He served in the 16th Mississippi, Company C.

The book description at Amazon includes;
The Confederate States of America engaged in a battle for national survival that lasted four long and incredibly bloody years. The conflict went on for so long because thousands of rebels were willing to lay down their lives and defend their homes to the last man and last cartridge. Many of these soldiers were Mississippians. Approximately 78,000 citizens of the Magnolia State can be documented as having served in the Civil War. Of this number, over 27,500 died either of disease or in combat. Remembering Mississippi's Confederates is a photographic tribute to the men who fought so gallantly for their state. Many of the  images in this volume have never been published and come from the proud descendants of the soldiers themselves;  others were acquired from collections spread across the United States.
B.D. Hennington is featured in the Mississippians in the Army of Northern Virginia chapter. Blogs readers may  recall my former post of August 4, 2008, The Life and Times of Dr. Benjamin David Hennington and his Family Group Sheet. You may find both by entering Benjamin Hennington in the above Search tab.

Researching my cousin and his family, has been one of the more interesting individuals I have worked on. He served gallantly with many cousins and neighbors under Gen. "Stonewall" Jackson during many campaigns and battles.

Benjamin David Hennington enlisted as a private in the "Crystal Springs Southern Rights," Company C, 16th Mississippi Infantry, in the spring of 1861. In April 1863, he was promoted to lieutenant, and while fighting  at the battle of the Wilderness the next year, he lost his sword.Hennington survived the war and became a doctor in Lawrence County, Mississippi. In 1913, James R. Wood, who served in the 6th US Calvary during the Battle of the Wilderness, put an advertisement in the Times-Picayune of New Orleans seeking to return to its rightful owner a sword he had picked up during the fighting. He was able to identify the Confederate soldier by the name and unit engraved on the scabbard: "B.D. Hennington, 16th Mississippi." Apparently, Woods was successful in his efforts, for Hennington proudly posed for this portrait holding his long-lost sword.

Larry and I would like to thank Jeff Giambrone for his kind assistance in publishing an excellent book and including a favorite cousin.
Gayle Hennington Van Horn

For ordering information consult

Thursday, January 3, 2013

Mom's Classic Lemon Pie

Thanks to those that responded to my post of Granny's Black Walnut pie. It was even a hit in England! This afternoon I've delved into my mother's old recipe box again, to find another favorite from our family. It was always popular at many church socials, birthdays, and Sunday dinners. This one also calls for cooking over hot water in a double boiler. I hope you enjoy this ... I am proud to pass it along ! Any excuse is a good excuse to bake a pie !!!!

                                                             Mom's Classic Lemon Pie

2 TBsp. corn startch or flour
3/4 Cup sugar (a bit more if you like it sweeter)
1 Cup boiling water
1/4 Cup lemon juice
1 TBsp. butter
3 eggs yolks (save the egg whites for the meringue)
pinch of salt
grated rind of half of a lemon

Combine the flour and 3/4 cup of sugar. Add water slowly, stirring constantly. Cook over hot water in a double boiler, stirring constantly, until thick and smooth. Add the slightly beaten egg yolks, butter, lemon rind and juice, plus a few grains of salt (just a pinch). Cook for two minutes.

Pour into a prebaked pastry shell. Cover with meringue made from the three egg whites and three tablespoons of sugar. If you like an extra high or thick meringue, I like to use an extra two egg whites and an extra tablespoon of sugar for each egg white.

Bake in a slow oven at 325 F for 20 minutes.

Enjoy !!!