United Daughters Of The Confederacy 

    Are you A true "Southern Belle?" Did you have an ancestor who fought for our Glorious South? IF so the United Daughters Of The Confederacy would be  perfect for you. It's a place learn about your history,  participate in reenactments, learn about southern culture and make friends who share your interests in the south.

Brief History      

    United Daughters of the Confederacy is the outgrowth of many local memorial, monument and Confederate Home Associations and auxiliaries to Camps of Confederate Veterans which were organized after the War Between the States. It is the oldest patriotic organization in our country because of its connection with two statewide organizations which came into existence as early as 1890, namely the Daughters of the Confederacy (DOC) in Missouri and the Ladies' Auxiliary of the Confederate Soldiers Home in Tennessee. 

    The National Association of the Daughters of the Confederacy was organized in Nashville, Tennessee, on September 10, 1894, by founders Mrs. Caroline Meriwether Goodlett of Nashville, and Mrs. Anna Davenport Raines of Georgia. When the organization held its second meeting in Atlanta, Georgia, in 1895, the name of the Organization was changed to the United Daughters of the Confederacy.  The United Daughters of the Confederacy was incorporated under the laws of the District of Columbia on July 18, 1919.

Objectives

    The objectives of the organization are Historical, Educational, Benevolent, Memorial and Patriotic, to honor the memory of those who served and those who fell in the service of the Confederate States of America; to protect, preserve and mark the places made historic by Confederate valor; to collect and preserve the material for a truthful history of the War Between the States; to record the part taken by Southern women in patient endurance of hardship and patriotic devotion during the struggle, and in untiring efforts after the War during the reconstruction of the South; to fulfill the sacred duty of benevolence toward the survivors and toward those dependent upon them; to assist descendants of worthy Confederates in securing proper education; and to cherish the ties of friendship among the members of the Organization.
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The Insignia of the United Daughters of the Confederacy is the First National Flag (Stars and Bars) of the Confederacy surrounded by a laurel wreath with the letters "UDC" under the flag, tied with a ribbon on which are the dates "1861-1865"

 

The name United Daughters of the Confederacy and the Insignia are registered trademarks.

Why I am A Daughter Of The Confederacy

I am a Daughter of the Confederacy because I was born a Daughter of the Confederacy.   A part of my heritage was that I came into this world with the blood of a soldier in my veins...a soldier who may have had nothing more to leave behind to me and to those who come after me except in heritage...a heritage so rich in honor and glory that it far surpasses any material wealth that could be mine.  But it is mine, to cherish, to nurture and to make grace, and to pass along to those yet to come.  I am, therefore, a Daughter of the Confederacy because it is my birthright.

I am a Daughter of the Confederacy because I have an obligation to perform.  Like the man in the Bible, I was given a talent and it is my duty to do something about it.  That is why I've joined a group of ladies whose birthright is the same as mine...an organization which has for its purpose the continuance and furtherance of the true history of the South and the ideals of southern womanhood as embodied in its Constitution.

I am a member of The United Daughters of the Confederacy because I feel it would greatly please my ancestor to know that I am a member.  It would please him to know that I appreciate what he did and delight his soldier love to know that I do not consider the cause which he held so dear to be lost or forgotten.  Rather, I am extremely proud of the fact that he was a part of it and was numbered among some of the greatest and bravest men which any such cause ever produced.

I am a Daughter of the Confederacy because I can no more help being a Daughter of the Confederacy than I can help being an American, and I feel that I was greatly favored by inheriting a birthright for both.   

WRITTEN BY MARY NOWLIN MOON (MRS. JOHN)
A MEMBER OF THE KIRKWOOD OTEY CHAPTER 10, LYNCHBURG, VIRGINIA
FIRST READ AT A CHAPTER MEETING ON JUNE 2, 1915.

Southern recipes

Apple Scallop
 

1 cup flour                                                                1/4 cup finely chopped nutmeats
1/4 cup brown sugar, firmly packed                        4 cups sliced apples
1/2 cup butter or margarine                                    Cinnamon and nutmeg 
                                                                                 Cream
        Mix flour and sugar, cut in butter with 2 knives or pastry blender. Add nutmeats. Place apples in greased baking dish; sprinkle with cinnamon and nutmeg; cover with flour mixture. Bake in moderately hot oven (375 degrees) for 45 minutes, or until apples are tender. Serve with cream. Makes 6 servings.

Southern Pecan Pie

1/4 cup butter or margarine                                3 eggs, well beaten
2/3 cup firmly packed brown sugar                    1 cup pecan halves
Dash of salt                                                        1 teaspoon vanilla extract
3/4 cup dark corn syrup                                    8 inch unbaked pie shell

    Cream together butter or margarine, brown sugar and salt; stir in remaining ingredients. Pour into unbaked pie shell. Bake in very hot oven (450 degrees) for 10 minutes; then reduce heat to moderate (350 degrees) and bake 30 to 35 minutes longer, or until knife inserted comes out clean. Cool and serve with whipped cream, if desired. Makes 6 servings.

 

Georgia Peach Trifle

2 teaspoons of cornstarch                                    3 egg yolks
1/2 cup of sugar                                                 1/2 teaspoon of vanilla extract
Few grains salt                                                    Stale sponge cake
2 cups milk                                                        2 cups sliced fresh peaches

    Combine cornstarch, 1/4 cup sugar and salt. stir in milk gradually. Cook over hot water until slightly thickened, stirring constantly. Beat egg yolks; stir in hot milk mixture slowly. Cook over hot water until mixture coats spoon, stirring constantly. Cool. Add vanilla extract . Slice sponge cake thin. Add remaining 1/4 cup sugar to peaches. Arrange cake and peaches in alternate layers. Top with custard sauce. Chill. Makes 4 to 6 servings.

 



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