Living Jackson Magazine

Holiday Entertaining

Christmas finds a country home at Sara Eskew's, renowned for her cakes and a tree in every room

By Priscilla Daves

Sara Eskew loves the Christmas season when she can open her home and heart to her entire family including members of her church and clubs.

The Carruth-Eskew house and the farmland surrounding it are special, but never more so than at Christmas, a celebration made just for the two-story farmhouse.

The stair banisters are decorated inside and out—the porches (there are three) get as much attention as the spacious rooms in this old home in the country south of Jefferson.

Every room and the porches have at least one Christmas tree—and she has at least three large trees. She changes the bedspreads and other dressings to Christmas themes. She even takes the pictures off the walls and replaces them with Christmas pictures. Her fields, yard and barn are also adorned with holiday cheer.

“I love this house, and it is at its best at Christmas,” Eskew said.

She usually waits until after Thanksgiving to begin decorating, but decorations must always be up by the first weekend in December because that’s when her seven brothers (one has died) and two sisters, as well as in-laws, come for a special family dinner.

Eskew also hosts events for other occasions during the season, including those for her church and garden clubs.

Eskew’s 1880 vintage home has been in her family since 1905 when her grandfather, Harvey Robert Carruth, bought the property and lived there for the rest of his life with his wife and five children: four boys and one girl.

Sara’s father, John Carruth Sr., lived in the house from 1905 until his marriage—then three months later moved back to live with his widowed mother and raise his own family. All of the Carruth’s children were born in the house.

In 1990, when Eskew retired from AT&T, she and her husband, Grady, now retired from Delta Airlines, bought the house from the family and began extensive renovations. By that time, the Eskew’s two daughters were adults and out of the house, but they continued to visit and now live close by. The Eskews have five grandsons and one granddaughter—all of whom come home for Christmas.

The house had been lovingly kept when the Eskews bought it, but old houses need more than just love. For Eskew this was the place where she would spend the rest of her life so she could keep it open for her family.

“We had to put a lot of money into the house,” Eskew said. “But it was worth the cost because I’ve always loved being here.”

They renovated the kitchen and remodeled or added three new bathrooms. One of those bathrooms was made from the room that once was Eskew’s when she was a young girl. Extensions were made including a new dining room and screened-in porch.

Although the house was built to last, general upkeep is still needed.

“Last year we celebrated the 100th anniversary of the house being in our family,” Eskew said.

Eskew is noted for her decorating, cooking and hospitality. She cooks for events at Galilee Christian Church, where she and Grady are members. Her specialty is coconut cake—and the recipe is in the cookbook, Sharing Our Best, page 141, top of the page.

Her husband prefers chocolate, and Eskew makes it for him the old-fashioned way with boiled icing. The preference is understandable.

She has also won one of the two honored spots as hostess of the Jefferson Home and Garden Christmas Party. A dedicated member, she also demonstrates crafts and other projects as part of various programs.

She is a member of the Classy Hats Society of the Red Hat Society, and will host its Christmas party this year.

Eskew’s desire to make life better for those around her make her a special person in the Jackson County community.

Mrs. Eskew's Coconut cake

Taken from the Galilee Christian Church cookbook, Sharing Our Best

1 pkg. Duncan Hines cake mix

1 (11 oz.) Mandarin oranges, juice included

4 eggs 1/2 c. oil

2 c. sour cream 2 c. granulated sugar

12 oz. frozen coconut 8 or 9 oz. Cool Whip

Filling

2 c. sour cream

2 c. sugar

9 oz. coconut (save 3 oz. for top & sides)

Mix cake mix, oranges, eggs and oil. Beat on medium speed until smooth. Bake in 2 (9 inch) cake pans 35 minutes at 350 degrees. When cool, split layers in two. Filling: Mix sour cream, sugar, 9 oz. coconut (save 3 oz. for top and sides). Reserve 1 cup of this mixture, and ice three layers with remaining mixture. Combine the 1 cup mixture left with the Cool Whip. Ice top and sides. Sprinkle with remaining coconut. Put in airtight container and refrigerate 3 or 4 days before serving. Freezes well.