Maggie McFadden, Marianne Chenault and I became friends through Maude Mitchell, who kept our daughters at her home while we worked.
One day the girls brought home letters about joining the Brownies; we were just as excited as they were. These were the days of segregated schools, but the Girl Scouts was very much open to all -- thanks to people like First Lady Eleanor Roosevelt and civil rights leader Mary McLeod Bethune.
We soon learned that being a Brownie was almost as important as learning to read, write and compute. Our daughters loved wearing the uniforms, selling cookies and taking part in the activities. We mothers liked doing whatever we could to make the troop better.
The girls' teacher Doris Smalls Mouzon encouraged us to enroll them in day camp. Ann "Tiger" Vincent was camp director and recruited Marianne to help. Maggie and I offered to donate whatever was needed to make the camp successful.
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Ann attributed her interest in Scouting to her days of being a military wife and working with women and girls in the civil rights movement. She was against segregation and thought it was important for everyone to learn together.
Her family became my family.
Ann was known for calling around with a pleasant "good morning." But when she was assigning tasks, she made sure our attention was undivided. For many years she directed the Girl Scouts team in Beaufort County -- including Mary Cabaniss, Barbara Holbrook Brown and Sandra Patterson. We each contributed what we could to the Scouts. I did not like overnight camping, but I would pitch in by coming early to start the fire.
Ann and I shared so many stories, fun times and celebrations together. There was nothing better than getting together with her between Aug. 2 and Aug. 8 to celebrate our birthdays.
She was my Eleanor Roosevelt, and I was her Mary McLeod Bethune. She led the movement for Girl Scouts in Beaufort County. As family and friends gather on Aug. 8 to say goodbye to Ann, we say: "There she goes to say 'good morning' to her Girl Scout friends in the sky."
I share with you some of the recipes from our birthday celebrations in Port Royal, Beaufort and Sheldon.
1 quart orange juice
2 cups pineapple juice
1 1/2 quart cranberry juice
1 quart ginger ale
Combine juices and chill. Add ginger ale just before serving. Pour over ice.
FRESH SQUASH PIE
1 cup grated yellow squash
2 tablespoons sugar
1 rounded tablespoon flour
1/2 teaspoon lemon flavoring
1/2 teaspoon coconut flavoring
1 stick melted butter or oleo
Preheat oven to 350 degrees. Mix all ingredients thoroughly. Pour into 9-inch deep pie dish. Bake for 45 minutes.
2 cups flour
2 cups sugar
1 cup Wesson oil
1 8-ounce can crushed pineapple, drained
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 bananas, diced
1/4 cup chopped nuts
Preheat oven to 350 degrees. Mix all ingredients. Do not beat. Pour into greased and floured bundt pan and bake for 1 hour. This recipe recommends Wesson, as it does not rise with other liquid shortening.
Columnist Ervena Faulkner is a Port Royal resident and a retired educator who has always had an interest in food and nutrition.