Lottie Moon

 Lottie Moon by Louise Barbour

Lottie Moon was born in Virginia on December 12, 1840. She was named Charlotte Digges Moon, but everyone called her "Lottie." She grew to be a cultured and educated woman. In 1873, she obeyed God's call to go to China to share the gospel.

Lottie spent most of her years in Tengchow and P'ingtu, China. She wore Chinese clothes and lived like the Chinese people. The Chinese people respected Lottie. Her missions work won many Chinese to Christ.

Lottie loved the Chinese people. She often made personal sacrifices to help the Chinese. When there was not enough food for the people, Lottie gave away her food. She ate so little that she suffered from malnutrition. She was very sick. A missionary nurse was bringing her home to the US to see a doctor. But Lottie died on board a ship in the harbor at Kobe, Japan. She died on December 24, 1912. She was 72 years old.

While she lived in China, Lottie wrote letters to the Foreign Mission Board. She wrote to Baptist women. In her letters, she asked for more missionaries. She asked for more money to continue and grow missions work among the Chinese. Because she was so determined, Woman's Missionary Union collected the Christmas Offering to give to the Foreign Mission Board. At Annie Armstrong's suggestion, the offering was named for Lottie Moon in 1919. Today it is called the Lottie Moon Christmas Offering for International Missions.

Resources about Lottie Moon are available for purchase on our store at wmustore.com.


Lottie Moon Tea Cake Recipe

Lottie Moon often made tea cakes (cookies) for the children in her village. The children ate the cookies. Then, they would take Lottie to meet their mothers. Lottie shared the gospel with the mothers and the children.

Plain Tea Cake
(As made by Lottie Moon)

  • 3 teacups of sugar
  • 1 teacup of butter
  • 1 teacup of sour milk
  • 4 pints of flour
  • 3 eggs, well beaten
  • 1/2 teaspoon of soda

Flavor to taste. Roll thin.
Bake in a quick oven.

Plain Tea Cake
(Adapted recipe for today's cooks)

  • 2 cups of flour
  • 1/2 cup butter
  • 1 heaping cup of sugar
  • 1 well-beaten egg
  • 1 tablespoon cream

Cream the butter and sugar. Add the egg and mix well. Add the flour and cream. Dust a board with flour. Roll the dough very thin. Cut cookies with a round cookie cutter. Place on a buttered or nonstick cookie sheet. Bake at 475 degrees for about 5 minutes.

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