The Chapel Hill cook book

Mrs. Lily H. Brown. TIPSY PUDDING 5 eggs, white beaten % lb. sugar separately Y2 teaspoon baking powder XA lb. flour Vanilla Vz teaspoon salt Dip this cake in aged wine. Make a custard of the following: 5 tablespoons of sugar 1 tablespoon cornstarch 2 eggs Vanilla 1 pt. milk Stick as many blanched almonds as possible in cake and then pour the custard over it. Mrs. Clyde Dunn. [illustration: Fresh Fruit and Vegetables at All Times / See Your A & P Store at Chapel Hill / Birds Eye Frosted Foods / The A & P Tea Co.] [illustration: A Receipt for Economy . . / BRUCE'S / 5c to $1.00 Store] Sauces for Puddings CARAMEL SAUCE 1 tablespoon cornstarch 2 tablespoons cold water 4 tablespoons caramel 1 cup boiling water syrup 1 teaspoon butter Blend cornstarch and cold water. Combine the syrup and boiling water and add the cornstarch to this mixture. Cook 25 minutes in a double boiler, stirring constantly until thickened. Add butter and vanilla. Serves 6. Serve with ice cream, baked custard. Mrs. D. D. Carroll. HARD SAUCE Cream together — 2 tablespoons cream 4 tablespoons butter % teaspoon vanilla 1 cup powdered sugar % teaspoon lemon extract Or substitute any of your favorite flavorings. Mrs. Frank Miller. HOT CHOCOLATE SAUCE Melt 1 tablespoon of butter, add to it IV2 squares of chocolate. Stir until chocolate is dissolved, then add 1 cup of sugar, pinch of salt, 1/3 cup boiling water. Boil 15 minutes. Add V2 teaspoon of vanilla. Mrs. S. G. Sanders. LEMON SAUCE (GOOD ON SPONGE CAKE) 1 lemon 1 tablespoon butter 1 egg 1 teaspoon vinegar 1 cup sugar Put sugar, water, vinegar on to boil. Beat egg thoroughly. Pour syrup into egg slowly. Stir well. Cut lemon very thin and put in syrup. Let mixture boil 2 minutes. Mrs. S. G. Sanders. MOCK WHIPPED CREAM 1 cup sugar 1 large apple, grated White of 1 egg 1 teaspoon vanilla Beat this for 5 minutes and serve on plain cake or puddings. Mrs. C. E. Preston. [illustration: Dr. Nathan, Veterinarian / Residence Telephone . . . 4831 Hospital Telephone .... 4531] Desserts — Frozen COFFEE PECAN ICE CREAM V2 cup sweetened con- % pt. whipped cream densed milk 1 egg white Vz cup coffee or water Dilute condensed milk with coffee, add to whipped cream and add as many pecans as desired. Place in freezing unit of mechanical refrigerator. Mrs. Dudley Cowden. ICE CREAM 3 egg yolks 3 egg whites 1 cup milk % teaspoon salt % cup sugar 2 teaspoons vanilla 1 cup whipping cream Make custard of egg yolks, milk, and sugar. Cool. Fold in whipped cream and stiffly beaten egg whites to which salt has been added. Add vanilla and freeze as fast as possible. One cup of macaroon crumbs or one cup of any fruit may be added. Sherry wine flavoring may also be used. Mrs. R. W. Bost. FOUNDATION RECIPE FOR REFRIGERATOR ICE CREAM 1 tall can evaporated milk 1 cup sugar 1 pt. cream Flavoring 1 or 2 egg whites Beat egg whites stiff. Add 2 tablespoons sugar. Whip milk, which has previously been heated to boiling, then chilled thoroughly, and cream. Add remaining sugar. Flavor as desired and fold in egg whites. Pour into trays and freeze, stirring once after about 30 or 40 minutes. Mrs. H. F. Munch. ICE CREAM 15 marshmallows 1 pt. cream (coffee cream 1 cup milk may be used)