The Chapel Hill cook book

Cream the sugar and shortening together. Add the egg yolks and beat well. Sift together the flour, baking powder and cornmeal, and add to the first mixture alternately with the milk. Beat until smooth, then add nuts and the whites of the eggs beaten until stiff. Bake in well greased muffin pans about twenty-five minutes in a moderate oven. Mrs. E. T. Brown. NUT BREAD 2 eggs 4 teaspoons baking powder 1 cup milk 2 tablespoons melted 3 cups sifted flour shortening (butter) 1 cup sugar 1 cup ground black 1 teaspoon salt walnuts, floured Beat eggs very light, add sugar, beat well. Then add milk and flour (sifted with the salt and baking powder) alternately. Add melted butter. The secret of this recipe is to grind the nuts, not chop them. If desired, about one-fourth the cup of nuts may be chopped, but the remainder should be run through the meat grinder. Add the nuts, then set to rise in warm place (in buttered bread pan) for twenty minutes. This bread doubles itself in size. Bake in oven at 350 degrees for about one hour. Mrs. T. S. Graves. ORANGE NUT BREAD 2 eggs 4 teaspoons baking powder 1 cup sugar 2 tablespoons Crisco % cup milk % cup nut meats 3 cups flour V2 cup chopped orange 1 teaspoon salt peel (fresh) Beat eggs with sugar. Stir in milk alternately with flour, salt, and baking powder sifted together. Add melted Crisco and chopped nut meats and orange peel dredged with flour. Pour into greased pan. Allow to stand 15 minutes before putting in oven. Bake in moderate oven (350 degrees F.) for 40 minutes or longer. If more orange peel is desired, decrease the nuts accordingly. Mrs. Dudley Cowden. The Chapel Hill Cook Book ICE-BOX ROLLS Dissolve 1 yeast cake in 1/6 cup lukewarm, water. Take Yk cup sugar, Vz tablespoon salt, 2 tablespoons of butter, and put in a deep bowl. Pour over this 1 cup boiling water. Let cool. When lukewarm add to it the yeast cake and 1 beaten egg yolk, 2 cups flour. Stir this mixture well. Now add iy2 cups flour and wellbeaten egg white. Make into soft sponge, put in icebox immediately, and keep over night. Grease hands with melted butter and make out into rolls, using a little flour, and let rise 3 hours before baking. Mrs. S. G. Sanders. QUICK ROLLS 1 cake yeast V2 cup lard or butter melted 1 pint milk 1 tablespoon salt 2 tablespoons sugar IY2 pts. sifted flour Dissolve the yeast in the lukewarm milk. Add the sugar, butter, and salt. Stir in the flour and mix well. Set in a warm place for 30 minutes to rise. Then knead in enough flour to keep dough from being sticky. Turn on floured board and knead until dough is smooth. Let rise until double in bulk. Then turn on board and roll one inch thick, cut and form rolls, and let double in bulk again and bake at 400 degrees. Mrs. R. W. Bost. SALLY LUNN 2 cups flour Pinch of salt 1 cup milk Nutmeg to taste 1 egg yolk 2 rounding teaspoons Y2 cup sugar baking powder 2 heaping tablespoons butter Sift flour, baking powder, and salt together. Cream butter and sugar together, and add alternately flour mixture and milk. Batter should be thick. Bake in moderate oven 20-30 minutes. Mrs. P. J. Sinclair. SOUTHERN PANCAKES 1 pt. buttermilk 1 teaspoon soda 2 cups flour 2 teaspoons baking powder 3 eggs 1 tablespoon sugar Y2 teaspoon salt Do Your Trading with