Many readers will remember Tartan — who would have turned 100 back in May — as the former Winston-Salem Journal and Twin City Sentinel food editor, a role she filled for 44 years. A native of Kernersville, Tartan (whose real name was Elizabeth Hedgecock Sparks) would mentor two generations of local cooks and go on to author several cookbooks, including one of her most popular, “North Carolina and Old Salem Cookery.”
Throughout her career, she would coin several signature recipes, which included her Fabulous Fudge (found in her cookbook, “Cooking to Be Seen”) and Sherry Sours (found in her cookbook, “Best Recipes of 1966.”)
Tartan’s daughter, Mary Sparks Sterling, summed her up by saying, “My mother was a phenomenal entertainer. She loved to entertain, especially for Sunday brunch.”
So what’s your favorite Beth Tartan recipe? We’d love to hear it.
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