The Chapel Hill cook book

Pewter — Weaving — Woodcarving — Audubon and Gould Prints Homespuns — Etchings — Pottery — Glass — Silk Damask Lingerie Famous Sugared Black Walnuts (Delicious) Mrs. George Bason Chapel Hill 307 E. Franklin North Carolina The Chapel Hill Cook Book bone, cover lightly with brown sugar and stick cloves over the surface. Brown in oven. When cold put in refrigerator to become firm. Mrs. Wm. MacNider. HAM When cooking a medium sized ham of the Smithfield variety, there is no need to soak it. Put it on top of the stove and simmer for about six hours, or until the little bone is loose. Skin, put brown sugar, cloves and pepper on top, and bake until sugar is brown. Mrs. C. T. Woollen. HAM Thick slice of ham. Little water in bottom of baking dish. Put ham in. Peel and core some apples and stuff with raisins. Peel and quarter nice yellow yams. Sprinkle white or brown sugar over all and bake slowly. Serve with salty salad and no dessert. Mrs. J. P. Harland. HAM FRITTERS WITH BANANAS 2 eggs 3 tablespoons flour 2 tablespoons milk Salt if needed XA teaspoon pepper Chopped onion 2 cups ground ham Beat eggs, add flour, milk, seasoning and ground ham. Drop by spoonfuls into deep hot fat (375-385 deg. F.). Fry until brown. Drain on paper. Arrange on center of platter and surround with bananas fried as follows: Peel 6 small bananas, cut in half, dip in lemon juice, dredge with flour and fry until brown. Mrs. William M. Pugh. HAM LOAF Wz lb. ham, ground 1 egg l1/^ lb. pork, ground 1 cup milk 2 tablespoons bread crumbs Make into loaf for baking. On top of loaf put: % cup bread crumbs 1 cup pineapple juice and bake 1 hour. Then remove loaf from oven and add slices of pineapple to top of loaf. Sprinkle slices with a little sugar and bake another hour. Mrs. E. C. Penn. HAMBURGER SUPREME 1 lb. hamburger steak 1 can corn % lb. onions Hot mashed potatoes Cook hamburger and onions until done. Add corn and put mixture in a pie dish. Cover with hot mashed, seasoned potatoes and bake in a hot oven until brown. Mrs. George Logan. ROAST LAMB Wash and scrub one forequarter of lamb to remove any unpleasant taste; dry and chop for handling. Rub over with cooking oil or bacon fat. Sprinkle with flour and brown well on both sides. Add two or three cups of hot water. Cover and cook slowly until very tender. More The Chapel Hill Cook Book water may be added. Season last with salt and pepper. Have ready the sauce and baste with this and continue browning, turning on all sides. Any meat may be used with the sauce. Sauce 1/3 cup each: vinegar, tomato catsup. Worcestershire sauce, 1 cup water. 2 teaspoons mustard, cayenne and salt to taste. Mrs. Arthur L. Woods. MEAT LOAF 1 lb. beef } around together 2 eggs, slightly beaten 1 lb. veal Finely } % cup milk or cream 1 lb. lean pork } Y2 cup tomato juice Salt, pepper, bread crumbs, about V2 cup mixture. Roll loaves in crumbs. Cook about 40 minutes, at 400 degrees. Mrs. C. E. Preston. PORK CHOPS Brown 4 to 6 pork chops in the frying pan. Arrange in pyrex baking dish. Add 1 onion sliced, 1 can of peas and juice, and 1 can of Campbell's tomato soup. Bake until meat is well done. Baked white potatoes go well with this. Mrs. J. P. Harland. STUFFED PORK CHOPS