The Chapel Hill cook book

2 eggs 2/3 cup chopped dates % cup sugar 5 tablespoons flour % cup milk 1 teaspoon baking powder 1 cup pecan halves Whipped cream 1/3 cup dry cocoanut Beat eggs and sugar until light and add milk, dates, nuts, and cocoanut, then sifted flour and baking powder. Blend thoroughly, turn into shallow greased baking pan, and bake in a moderate oven 40 minutes. When cool, cut into squares and serve with whipped cream. Serves 8. Mrs. A. D. Perkins. PERSIMMON PUDDING 1 qt. persimmons V2 cup meal 1 pt. sweet milk 1 level teaspoon baking 4 eggs powder 2 cups sugar XA teaspoon salt 1 cup flour Butter size of large egg Mash persimmons through colander, adding milk a little at a time (heating the milk facilitates straining). Add sugar, eggs, meal, and flour sifted with salt and baking powder, then melted butter. Bake in moderate oven. Serve with whipped cream. Mrs. George Howard. PINEAPPLE DELIGHT 23 marshmallows 1 small can crushed pine- Y2 cup boiling water apple including juice Juice of 1 lemon Whites of 2 eggs 3 tablespoons sugar Vz pt. cream whipped Chop marshmallows and add Y2 cup boiling water. Add sugar, lemon juice, and pineapple. Beat eggs and mix above. Add cream last and place in ice tray for four hours. Mrs. Edward J. Snow. The Chapel Hill Cook Book PLUM PUDDING Put into a bowl the following: 1 cup chopped suet 1 cup shredded citron and 1 cup seeded raisins orange peel 1 cup cleaned currants 3 cups grated soft 1 cup granulated sugar bread crumbs Add 4 eggs, mixing in one at a time thoroughly. Then add — Vz cup milk The grated rind of 1 lemon % cup brandy or whiskey A little grated orange rind 1 teaspoon ground and a little orange cinnamon juice 1 teaspoon ground nutmeg Mix thoroughly with the hands and pack in buttered mold. Put oiled paper over top and fit cover on tight and steam for seven hours keeping water boiling. Can be made early and heated in same mold. When used, put a piece of holly on top. Pour over the pudding a quarter cup of rum and set on fire as it is brought to the table. Mrs. G. W. Lay. PRUNE PUDDING 1 cup cooled prunes, un- 1 tablespoon butter sweetened and 1 teaspoon baking powder chopped fine 3 crackers rolled fine 1 cup sugar Pinch of salt 1 cup chopped nuts 1 teaspoon vanilla Vz cup milk Bake in buttered pan for about 20 minutes. Have oven at a moderate heat. Serve hot. Mrs. Wm. M. Dey. PRUNE WHIP 2/3 cup stewed prunes, % cup sugar pitted Vz tablespoon lemon juice 5 egg whites V& teaspoon salt Grind stewed prunes in meat grinder. Add sugar. Beat egg whites until stiff, to which you have added salt. After mixture is cold fold in beaten whites, then add lemon juice. Pile lightly in baking dish. Put baking dish in pan of simmering water on stove. Simmer for Vz an hour. Put in slow oven and complete baking. Mary Henderson. STEAMED PUDDING 3 tablespoons butter % teaspoon each, salt, Vz cup molasses cloves, allspice, Vz cup milk nutmeg 1 2/3 cup flour Vz teaspoon soda Vz lb. dates cut in small pieces Melt butter, add molasses, milk, and dry ingredients mixed and sifted. Turn into buttered mold and steam 2Y2 hours. Mrs. George Bason. 52 The Chapel Hill Cook Book SWEET POTATO PUDDING 2 cups grated raw potatoes xk cup melted butter 1 cup sugar 3 eggs 1 V2 cups milk Add spices to taste Bake slowly. Serve with or without cream.