FoodNet

The Chapel Hill cook book

1935

Page 21 · 10 recipe records on this page

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1 cup chopped nuts✪ Breakfast Cake Mix flour, sugar, shortening and baking powder together until they form crumbs. Save enough crumbs to sprinkle on top of cake. Then add eggs (well beaten), milk, nuts and nutmeg. Bake in moderate oven. Mrs. E. McG. Hedgpeth. BOSTON BROWN BREAD 2 cups buttermilk 1 tablespoon soda 1 cup molasses 1 teaspoon baking-powder 1 cup flour 1 teaspoon salt 1 cup meal 1 cup raisins 1 cup Graham flour✪ Boston Brown Bread 42 The Chapel Hill Cook Book Sift meal, flour and Graham flour, baking powder, soda and salt. Add mixed molasses and buttermilk. Beat well. Fill greased cans 2/3 full with top lightly on. Steam 3 hours. Mrs. John M. Booker. CHEESE BISCUITS 1 lb. cheese, American % teaspoon mustard % lb. butter % teaspoon salt and 1 lb. flour (4 cups) cayenne pepper 1 teaspoon sugar✪ Cheese Biscuits Cream butter in a bowl sitting in a pan of hot water; grate cheese and mix gradually with butter, blending well. Add seasoning, then sift in flour gradually and mix well. Place in refrigerator at least half an hour to chill; roll out XA inch in thickness and cut out biscuits. Bake in stove at about 400 degrees F. from 12 to 15 minutes. Mrs. M. R. Eason. CHEESE STRAWS 1 lb. cheese % lb. butter 1 lb. flour Salt and red pepper✪ Cheese Straws Work into very stiff dough and bake in a very hot oven. Make either biscuits or sticks. Mrs. C. T. Woollen. CORN BATTER CAKES 2 cups sifted cornmeal 1 tablespoon lard, melted % cup flour 1 egg 2 teaspoons baking powder l1^ cups milk (ap- y2 teaspoon salt proximately) 1 tablespoon melted butter✪ Corn Batter Cakes Mix and sift the dry ingredients. Add one cup of milk to the egg and add to the dry ingredients. Then add the melted shortening and enough more milk to make a soft dough. Bake as griddle cakes. Mrs. Paul Green. DATE BREAD I 1 cup sugar 1 cup chopped nuts * 1 xk cups flour 1 tablespoon melted butter % cup boiling water 1 teaspoon soda 1 cup dates chopped V2 teaspoon salt 1 egg Vanilla Pour boiling water over dates. Mix butter, sugar, egg. Add alter- nately flour and dates. Add salt, soda, vanilla and nuts. Bake in loaf pans about 45 minutes to 1 hour. 300-400 degrees. Mrs. Quinlan from Mrs. Butler. MELROSE BANANA TOAST Thick slices bread well buttered. Cover with sliced bananas and sugar. Broil until nicely browned. Serve with cream and brown sugar _hot✪ Melrose Banana Toast. Mrs- j- p- Harland. BRAN MUFFINS 1 cup flour lA/4 cups milk 1 teaspoon soda Y2 cup molasses 1 teaspoon salt M. cup melted butter 2 cups bran 1 egg The Chapel Hill Cook Book 43 Mix and sift flour, soda, and salt. Add bran, milk and molasses. Add egg, well beaten. Add butter. Bake in moderate oven, 375 degrees. Mrs. John M. Booker. MUFFINS— CORN 1 cup meal 2 tablespoons shortening 1 cup flour XA cup sugar 2 eggs IV2 cups milk 5 teaspoons baking powder 1 teaspoon salt Cream shortening and sugar. Add well beaten eggs, then meal and flour which have been sifted with baking powder and salt. Melt short- ening until it smokes in muffin pans and fill half full. Bake at 400 degrees for 20 minutes. Mrs. Carroll's Cook. PECAN MUFFINS 1/3 cup sugar✪ Muffins—Corn 3 teaspoons baking powder 4 tablespoons shortening 3 tablespoons corn meal 2 eggs 1 cup milk 2% cups flour V2 cup pecans (finely Y2 teaspoon salt chopped)