The Chapel Hill cook book

2 cups=l pound sugar, salt, fruit, butter or meat 2 round tablespoons of flour = 1 ounce 1 tablespoon of salt=1 ounce 16 ounces = 1 pound 4 cups sifted flour =1 pound or 1 quart 10 medium eggs = l pound 3 cups meal — 1 pound "Butter the size of an egg"=2 ounces, % cup 2 round tablespoons of coffees 1 ounce v 3 teaspoons = 1 tablespoon 12 tablespoons = 1 cup Liquid 60 drops = 1 teaspoon 16 tablespoons = 1 cup 2 gills = 1 cup or V2 pint 2 tablespoons = 1 ounce 1 pint liquid = 1 pound Soups CREAM OF ASPARAGUS % bunch Asparagus 2 tablespoons of butter 3 pt. stock or water 2 tablespoons flour 1 onion 1 cup cream 3 sprigs parsley Salt and pepper to taste a little celery- Remove tips from asparagus, cook in a little stock or water until tender. Fry onions in a little butter. Cook slowly asparagus stalks, parsley, celery and fried onions in stock. (35 minutes). Strain this, pressing as much of asparagus through sieve as possible. Place soup on stove and add blended butter and flour. Cook slowly 10 minutes, stirring occasionally. Now add hot asparagus tips, cream, salt and pepper. Serve immediately. Mrs. Robt. W. Madry. CLAM CHOWDER 6 medium-sized potatoes, 1 slice salt pork 1/3 diced inch thick 2 qts. cold water 2 tablespoons flour few sprigs parsley 1 qt. clams (or 2 doz.) 1 medium-sized onion and juice 2 or 3 stalks celery 1 tablespoon Worcester- 1 tablespoon butter shire or Al sauce V2 teaspoon thyme Salt and pepper to taste Small can tomatoes Cook diced potatoes in the 2 quarts water. Chop parsley, onion and celery and add to the potatoes. Then add butter and thyme. Cook about 20 minutes. Cut pork in small pieces and fry about 5 minutes. Stir in flour and 1 cup liquid from the pot. Cut clams in quarters and add to the boiling mixture with the clam juice. Boil two minutes, add sauce (Worcestershire), and serve at once. Mrs. M. S. Breckenridge. ONION SOUP Put into saucepan butter size of egg. When hot add two or three large onions sliced thin, stir, and cook well, until they are red; then stir a full half teaspoon of flour into this, watching it constantly so that it does not burn. Pour in a pint of boiling water, add pepper and salt. Mix well and let it boil a minute, then pour into soup kettle and place at back of stove until ready to serve. Add IV2 pints or 1 quart boiling milk, 3 well mashed potatoes; let simmer a few minutes and serve with toast squares. Mrs. Wm. MacNider. OYSTER SOUP Put 1 quart of oysters in colander and pour cold water over them. Put into a stew pan 1 quart of sweet milk and let it come to a boil. Then put in oysters and cook until edges curl. Just before removing from fire add large piece of butter, salt and white pepper to taste. Mrs. Robt. W. Madry. The Chapel Hill Cook Book TOMATO BISQUE 1 qt. tomatoes 2 tablespoons butter 1 qt. milk 2 tablespoons flour 1 level teaspoon soda Salt and pepper to taste Place tomatoes on fire to cook and keep them quietly boiling until wanted. Ten minutes before dinner place 2 tablespoons butter in a frying pan and when melted put in the 2 tablespoons flour and continue to stir until thoroughly cooked but not browned. Now put 1 level teaspoon soda into the tomatoes and add the butter and flour mixture. When mixed well, add the 1 quart milk and let all come to a boil. It is then ready to serve.