The Chapel Hill cook book

Whip cream, sweeten, and flavor with vanilla. Crush wafers with rolling pin to fine crumbs. Line a square baking dish with waxed paper. Fill dish with alternate layers of crumbs, sliced bananas (fairly thin) and whipped cream, being sure the top and bottom layers are crumbs. Place in refrigerator at least 12 hours before using. Cut in squares. Top each with rosette of whipped cream and a cherry. Mrs. Grace N. Mangum. BLACKBERRY PUDDING xk cup sugar 1 egg 1 cup sour milk Y2 teaspoon salt 1 teaspoon soda 2 teaspoons baking powder IY2 cups flour 1 qt. blackberries or 1 tablespoon lard dewberries Dissolve soda in milk. Add to beaten egg. Sift dry ingredients and add. Crush berries, melt lard, and add. Beat well. Put in greased baking dish. Cook 45 minutes in moderate oven, covering the first 15 minutes to prevent browning too early. Serve hot with hard sauce. Mrs. T. D. Rose. CHOCOLATE ICE-BOX PUDDING 2 cakes German sweet 3 tablespoons boiling chocolate (or Y2 lb. water Dot chocolate) 4 eggs 2 doz. lady fingers 1 teaspoon vanilla 2 tablespoons powdered sugar Melt the chocolate in a double boiler. Line a pan with wax paper and then lady fingers. Save at least 1 dozen for crumbling into the chocolate. Add to chocolate the sugar and water. Then add one at a time the yolks of the four eggs, beating after each yolk. Remove from the stove and add the vanilla and fold in the stiffly beaten four egg whites and the crumbled lady fingers. Pour into the lined pan and set in the refrigerator for several hours, then unmold and serve with whipped cream. Mrs. M. S. Breckenridge. CHOCOLATE ROLL Cream together 6 egg yolks, and 6 tablespoons of confectioner's sugar, and add 2 squares of chocolate melted; 1 tablespoon of pastry The Chapel Hill Cook Book flour; 1 teaspoon baking powder and 1 teaspoon soda. Whip 6 egg whites very stiff and add to mixture. Butter and flour baking sheet. Spread mixture on sheet and bake 7 to 10 minutes in a moderate oven. When baked turn on damp cloth and cover with damp cloth. Filling: Whip pint cream, flavor with vanilla and powdered sugar to taste. Spread on the cake. Roll the cake over with bottom cloth. Cover with chocolate icing. Sprinkle with nuts and put in ice box for an hour or two before serving. Mrs. C. A. Mebane. STEAMED CHOCOLATE PUDDING 1 tablespoon butter j 1 teaspoon baking powder % cup sugar ) cream Y2 square chocolate or Add 1 egg well beaten 2 tablespoons cocoa 1/3 cup milk — % cup flour % teaspoon salt Pour into buttered mold. Cover and steam 1 to IY2 hours. Serve with sauce. Sauce for Above % cup butter, 1 cup XXXX sugar. Cream and add V2 teaspoon vanilla and XA cup whipped cream. Mrs. J. B. Bullitt. DATE PUDDING 2 eggs 1 heaping tablespoon flour 1 cup sugar 1 teaspoon baking powder 1 cup walnuts Vanilla 1 cup dates (cut) Mix in order given after beating eggs well. Bake 20 minutes in moderate oven (375 degrees). Serve with whipped cream. (If baked in 9-inch-square cake pan it cuts 9 pieces). It may be broken up and served in sherbet glasses with cream on top. Be sure to let cool before removing from pan. Can be baked the day before. Mrs. M. L. Jacobs. GRAHAM CRACKER PUDDING 16 graham crackers — V2 to 2/3 box dates cut crumble and save coarsely some to roll on outside 1 cup chopped nuts 1 small box marshmallows cut in half