The Chapel Hill cook book

Dissolve marshmallows in milk by heating slightly. When cool, add cream beaten, season, and place in refrigerator to freeze. Stir once with wooden spoon, when cream is partially frozen. This makes an excellent base for any flavor desired. Mrs. Donald H. Stewart. [illustration: ANDREWS FUNERAL HOME / Corner Franklin and Mallette Sts. / — [ Phone 6311 ]— / FUNERAL DIRECTORS and EMBALMERS / Ambulance Service — Anywhere, Anytime / WOMAN EMBALMER / Let Us Explain Our Burial Association Plan] The Chapel Hill Cook Book MOUSSE 1 cup milk 1 teaspoon vanilla 1 scant cup sugar Mix this thoroughly. Pour into tray and let get real cold (about 20 minutes). Whip % pint cream. Add 1 small can pineapple, apricots, or any fruit. Add this to the contents of the tray. Beat well. Pour back in tray; after 1 hour, stir in tray and replace to freeze. Mrs. I. C. Griffin. STRAWBERRY BAVARIAN CREAM 1 pt. whipping cream 1 cup sugar Vst package Knox gelatin 1 qt. crushed strawberries 1 pt. sweet milk 18 lady fingers Soak gelatin in 1/3 pint milk. Scald remainder of milk. Pour over gelatin and strain. Put aside to cool. Crush strawberries with cup of sugar. Whip cream stiffly, and add remainder of sugar. Mix with strawberries. When gelatin is thoroughly chilled, drop slowly into mixture, beating constantly. Line deep pan or mold with lady fingers, and pour mixture over same. When congealed cut in squares, top with whipped cream, placing one large strawberry in center of cream. Mrs. Susan C. Southerland. MRS. EWART'S LEMON MILK SHERBET 1 qt. sweet milk % cup lemon juice 2 cups sugar V2 pt. heavy whipping Grated rind 1 lemon cream Scald milk, sugar and lemon rind. Cool. Freeze almost solid, then add whipped cream. Freeze again, then stir in lemon juice, freezing to desired consistency. Mrs. J. B. Linker. ORANGE ICE 1 teaspoon gelatin or 2 cups sugar 1 tablespoon jello 2 cups orange juice xk cup cold water rA cup lemon juice 4 cups hot water Grated rind of 2 oranges Soak gelatin in cold water while you make syrup of sugar, water, and grated rind. Add gelatin to hot syrup, cool; add fruit juices, strain, and freeze as rapidly as possible. Mrs. D. D. Carroll. ICE— STRAWBERRY 1 qt. strawberries 1 cup orange juice % cup sugar Boil berries and sugar for ten minutes. Strain, cool and add orange juice. Place in refrigerator tray. Serves 6. Note: Either of these last two recipes may be used as a base for cranberry, pineapple, grapejuice, raspberry, loganberry, or lime sherbet. [illustration: We Offer Free of Charge / Advice on French, Austrian and Italian Cooking from the Experience of two generations.] DANZIGER I[illustration: If you are giving a party and are too tired to bake your cakes and cookies yourself . . / Let Us Do It For You / Viennese Candies, Almond Paste (Marzipan) and Candied Fruit Freshly Made Every Day] DANZIGER'S RECIPESIPES BEEF GOULASH 3 lbs. beef — any good cut or 2 or 3 teaspoons of paprika chuck Salt to taste 2 lbs. onions Soup or water