The Chapel Hill cook book

Fry out 6 very thin slices of fat pork, add the sliced onions, a quart of water with salt and pepper to taste, and cook 15 or 20 minutes. Add the potatoes, and cook until tender. Add corn; in 5 minutes add milk and crackers with good size piece of butter. The recipe is used for both clam and fish chowders, using less salt for clam chowder. Mrs. C. E. Preston. EGGPLANT CASSEROLE 1 medium-sized egg- 1 cup canned tomatoes plant, peeled and 1 cup cold rice diced 3 tablespoons drippings 1 large onion, chopped 1 teaspoon salt fine Bread crumbs % lb. hamburger Using a frying pan, brown onion and eggplant in the drippings. Add hamburger and allow to sear, then add tomatoes and cook until all is tender. Add the cold rice and salt and mix well. Turn into baking dish, cover with bread or cracker crumbs and heat in oven until browned. Mrs. John Woosley. EGGPLANT FRITTERS 1 pt. eggplant pulp V2 teaspoon salt V2 cup sifted flour Vs teaspoon pepper 2 eggs, well beaten Few drops onion juice Cut eggplant in pieces and drop in boiling salted water to which a tablespoon of vinegar has been added. Boil until soft. Drain thoroughly and wash. To one pint of eggplant pulp, add the sifted flour, well beaten eggs, salt, pepper and onion juice. Fry in small cakes in hot fat, browning on both sides. Drain on paper. Mary T. Henderson. FRIOLLE Fry 8 slices bacon. Add 6 onions and fry a light brown. Stew down 1 quart can of tomatoes. Add 3 small cans red kidney beans. Before serving add % pound of cheese and stir till melted. Mrs. A. S. Wheeler. "MAH JONG" 4 cups tomatoes 1 cup cheese 1 cup rice Y2 cup oil (Wesson or 1 cup boiling water Mazola) 1 cup olives 3 teaspoons salt V2 cup onions Mix all together, put in pan and cook in hot oven 2 hours. Mrs. W. M. Dey. NOODLE RING 1 package fine noodles XA cup butter 4 eggs beaten separately Y2 teaspoon salt V2 cup milk Boil noodles 20 minutes in salted water. Add them to yolks of egg, The Chapel Hill Cook Book Y2 cup milk and V2 teaspoon salt. Lastly fold in the stiffly beaten whites. Melt butter in noodle ring, fill with mixture and bake Y2 hour in pan of water in moderate oven. Mrs. A. S. Wheeler. STUFFED ONIONS Select 6 large onions, without peeling, soak in water 1 hour. Drain, remove skins, and with sharp knife cut out center of each. Mix 2 tablespoons of finely minced ham, or other cold meat with half cup bread crumbs, pour over this 1 tablespoon melted butter, 1 tablespoon cream, V2 teaspoon salt and a dash of pepper. Fill onions with this mixture, place in baking dish, baste with melted butter, dust crumbs over top and bake in slow oven 1 hour. Serve with cream sauce. PEAS, CARROTS, MUSHROOMS 1 small onion chopped fine 1 No. 2 can peas 1 teaspoon salt ^-lb. can mushrooms Vs teaspoon pepper 1 cup carrots (cut very fine Vs teaspoon paprika and cooked tender) 3 teaspoons fat 1 No. 2 can of tomatoes (op- V2 cup mushroom liquor tional) V2 cup milk 3 teaspoons flour Combine seasonings and flour with mushroom liquor for a sauce. Add onion and cook slowly 10 minutes. Add milk and cook 10 minutes longer. Slice mushrooms and add to sauce with carrots and peas. Put in custard cups and cover with buttered bread crumbs. Set in oven about 10 minutes. Serve on buttered toast. Mrs. Ben Warren.