The Chapel Hill cook book

Bind together with cream or 1 cup wine. Let stand. Serve with whipped cream. Mrs. J. P. Harland. LEMON SPONGETTES 1 cup sugar 4 tablespoons flour IV2 cup milk 2 tablespoons butter Grated rind and juice Pinch of salt of one lemon 3 eggs Cream butter; add sugar, flour, salt, lemon juice and rind. Stir in beaten yolks mixed with milk. Fold in stiffly beaten whites. Pour into custard cups and set in pan of hot water in moderate oven. Bake about 45 minutes. When done each cup will contain custard at bottom and sponge cake on top. Mrs. M. H. Stacy. The Chapel Hill Cook Book MARY'S PUDDING 3 cups water Butter size of an egg 1 cup sugar 1 teaspoon vanilla Put these in a shallow pan and boil 10 minutes. 1 tablespoon butter 1 teaspoon cinnamon 1 cup sugar 1 teaspoon cocoa IV2 cups flour 1 cup dates or raisins 2 tablespoons baking 1 cup nuts powder V2 cup milk Mix these ingredients and drop by spoonfuls in the sauce. Bake in oven 25 minutes. Serve hot in sauce with whipped cream. Mrs. Fred Patterson. BOILED MOLASSES PUDDING % cup molasses 1 rounded tablespoon 1 or slightly more than soda put in milk 1 cup milk 1 package seeded raisins 4 cups flour chopped Butter size of egg Put mixture in coffee cans and cook for about four hours. (Put cans in large vessel and under each can place a pan). Be sure both the cans and the lids are well greased. Serve pudding with wine sauce. Miss Alice Noble. ORANGE BAVARIAN CREAM (UNCOOKED) To juice of three oranges and grated rind of 1 orange add 2 level tablespoons gelatin, stir. To 3 egg yolks well beaten add % cup granulated sugar, stir and add juice 1 lemon, add orange and gelatin mixture slowly, stirring while adding same. 3 egg whites beaten and V2 cup whipping cream, whipped. Fold these into the above mixture when it begins to thicken. If the gelatin does not dissolve sufficiently in the orange juice, the bowl can be placed over hot water for a few minutes. Mrs. James M. Bell. 24-HOUR SALAD DESSERT 2 cups white cherries 2 cups quartered marshmallows, halved and seeded 2 cups diced pineapple % lb. blanched almonds, 2 cups orange sections chopped Make dressing of 2 eggs beaten until light, 2 tablespoons sugar added to eggs. Add XA cup cream and juice of 1 lemon. Mix thoroughly. Cook in double boiler, stirring constantly, until thick and smooth. Cool, and add 1 cup cream, whipped. Pour dressing over fruit mixture and mix lightly. Let stand in refrigerator (not in freezing tray) 24 hours. Serve on lettuce, garnish with whipped cream. Serves 10 or 12. Mrs. Eugene Andrews. The Chapel Hill Cook Book ORANGE ICE-BOX PUDDING 2 cups water 2 tablespoons gelatin, 1 cup sugar dissolved in 1/3 1 cup orange juice cup water 1 cup orange pulp 2 tablespoons lemon juice shredded % lb. marshmallows, 2 cups cream chopped 1 cup chopped nuts 24 ladyfingers Boil sugar and water to syrup (10-15 minutes). Soak gelatin in cold water 5 minutes and add to syrup. Add lemon juice, strain. Add orange juice and pulp. Chill. After it is cold, set in pan of ice and beat until fluffy. Whip cream and add marshmallow; then fold into gelatin mixture. Line cake pan with oil paper and with ladyfingers. Crumble remaining ladyfingers into mixture. Put in a layer of mixture, then a layer of nuts. Mrs. H. M. Wagstaff. ORIENTAL PUDDING