The Chapel Hill cook book

Boil spinach till tender and drain. Have saucepan ready with the olive oil and finely chopped anchovy fillets, and cook 5 minutes. Add spinach, heat well, and serve garnished with slices of hard-cooked egg. Mrs. Harold Meyer. SPINACH RING Cook spinach in usual way. Chop fine and season well. Press into well buttered ring mold. Place in pan of hot water to keep very hot. To serve turn out on hot platter and fill center of ring with tiny wholecooked beets seasoned with melted butter. Surround mold with thick white sauce combined with chopped pimento. Ring can also be filled with creamed mushrooms and surrounded with cheese sauce. Mrs. Frank Miller. SPINACH SOUFFLE 2 lbs. spinach sieved 1 cup milk 2 tablespoons butter 1 cup grated cheese 3 tablespoons flour 3 eggs Make white sauce of butter, flour and milk. Add cheese. Cool. Add 3 unbeaten egg yolks and spinach. Then add 3 beaten egg whites. Bake at 350 degrees, 30 or 40 minutes. Mrs. John M. Booker. SWEET POTATOES WITH ORANGE 4 medium sized sweet 1 orange potatoes 8 marshmallows Cream with butter the sweet potatoes that have been baked. Sweeten to taste. Add to the potatoes juice of the orange and the grated rind of one-half of the orange. Butter the baking dish, then put the potato mixture in oven to heat. After thoroughly heating, dot marshmallows on top and reheat. Serve immediately. Mrs. Frank Graham. SWEET POTATO PONE 2 cups grated raw potato 1 teaspoon nutmeg 1 cup sugar 2 tablespoons butter 1 cup milk V2 cup chopped nuts 2 eggs well beaten Blend potato with sugar, milk, chopped nuts, eggs, and nutmeg. Pour into well greased glass pie plate — 10 inches in diameter — and dot top with butter. Bake in moderate oven (350 degrees) until set. Mrs. M. H. Stacy. SQUASH RING 2 lbs. yellow squash 2 tablespoons top milk 1 cup bread crumbs (or evaporated milk, 1 egg undiluted) 2 tablespoons butter, Salt and pepper to taste melted Boil the squash until tender. Add other ingredients, and bake until brown (25 or 30 minutes) in a moderate oven in a ring or any mold desired. Mrs. Milton Heath. The Chapel Hill Cook Book MEXICAN TOMATOES 6 tomatoes, sliced 6 green peppers, sliced Salt and pepper 6 onions 2 cups cracker crumbs 1/3 cup bacon fat In greased baking dish arrange layers of tomatoes, peppers, onions and season. Cover with a layer of cracker crumbs, dot with bacon fat and repeat. Bake covered in a hot oven (425 degrees F.) twenty minutes. Uncover and brown. Serves six. Mrs. A. D. Perkins. BAKED TOMATOES WITH MUSHROOMS 1 large can mushrooms 2 cups coarse toasted bread crumbs 4 tablespoons butter 4 tablespoons chopped celery 6 large tomatoes Salt and pepper Melt butter, add celery and onion, cook until tender. Add chopped mushrooms and season to taste. Add crumbs, simmer three minutes, then add pulp from scooped out tomatoes. Stuff tomatoes with this mixlure and place in well buttered casserole. Baste and bake about 30 minutes. Mrs. Frank Miller. TOMATOES DE LUXE Hollow out large, firm tomatoes, put an egg in each. Sprinkle with salt, pepper, grated cheese and a strip of bacon over the top. Bake 20 minutes in moderate oven. Serve on toast. Mrs. J. P. Harland. THE LITTLE SHOP Specializes in Sport, Afternoon and Evening Clothes Dr. J. P. Jones Dentist Phone 5761 Salads BILTMORE