ALONG THE MISSISSIPPI: BUTTERED APPLE CIDER PERKS UP SPIRITS AND KINDLES FRIENDSHIPS

In the late 1950s, the Elkton, Tenn., high school juniors and seniors were always treated to a New Year's Eve party. In those days each high school class had a teacher sponsor, and my Daddy was the senior class sponsor. Daddy and Mother were always chaperones at these parties, and that meant that I got to go.

I was a little girl in size, but let me tell you, I sure felt like the "belle of the ball" at these dances. During the two-step dance songs I danced on my Daddy's shoe tops, but on the lively tunes it was the big boys' shoe tops that got the workout. My long hair would lose its curl, and my sash bow would be untied. But Oh! What a time.

One scene that stands out in my mind is the year that Daddy wore a white sports coat, and Mother's dress was a creation of layered pink chiffon. They were the best looking couple on the floor.

Refreshments were an essential element of having a good time. One of the all-time favorites was Hot Butter Apple Cider. This warming concoction perked up spirits and kindled friendships. It was liking drinking a hot apple pie.

I wish all my readers Happy Cooking. And, may this be the year that you find your pot of gold at the end of the rainbow!

Hot Buttered Apple Cider

1/4 pound softened butter

12 teaspoons powdered cloves

1/2 teaspoon ground cinnamon

12 teaspoons nutmeg

1 16-ounce box light brown sugar

6 ounces apple cider per serving

1. Mix butter, spices and brown sugar very well. Put in refrigerator until needed.

2. Heat cider in tea kettle. Put in 1 tablespoon butter mixture in each cup and fill with hot cider. Stir well.

Yield: 12 servings

Visit Angie at her Web site, www.cookingwithangie.com

Angie Holtzhouser is author of Drop Dumplin's and Pan-Fried Memories ... Along the Mississippi. Her cookbook is available at local bookstores. In addition, it can be purchased through the mail at: Drop Dumplin's, P.O. Box 10, Lilbourn, Mo. 63862. The price is $19.95, including tax and shipping.