The Chapel Hill cook book

Cut onions in rings and saute to a light yellow in shortening. Cut meat in large squares and add to onions, salt and paprika and roast until the juices are cooked nearly dry. Then pour in the soup or hot water until meat is covered, cover with a lid and let simmer until meat is done. Mix one tablespoon of flour with enough water to make a smooth thin paste and thicken the juices. Cook a few minutes longer until flour is done, pour gravy over meat and serve with potatoes. APPLE STRUDEL Pastry Filling xk lb. of flour 4 lbs. of apples, sliced 1 egg x/4 lb. of raisins Salt to taste 1 teaspoon of cinnamon Dash of vinegar xk lb. of sugar Vs lb. of almonds, sliced % lb. of soft butter — % lb. of stale white bread crumbs. Pile flour on the bread-board, making a hole in the center. Mix well the egg, water, salt and vinegar and pour in the hole in the flour, working it first with a knife, then with the hands until the flour is used up. Then throw the dough on the board until bubbles appear. Form it in a ball and cover with a warm pot, letting it stand a half -hour, or longer. In the meantime prepare the filling. Spread a large cloth over bread-board and sift flour over it. Put dough on cloth and roll from the center on all sides. Flour the hands and stretch dough quickly and carefully until it becomes transparent. Trim away the thick edge with a knife, then spread softened butter over the dough, and over that the bread crumbs, covering one-fifth of the sheet. Then spread the filling on three-fourths of the sheet, lift the lower edge and start the roll, using the cloth in rolling as in making a jelly-roll. Lay in buttered baking pan in shape of a horse-shoe and bake about three-quarters of an hour, and until crisp. Pastry and Pies HOT WATER PASTRY 1 cup shortening 1 teaspoon salt 2/3 cup boiling water 1 teaspoon baking powder 3 cups pastry flour (measured after sifting) Put the shortening into a bowl and add the boiling water. Let stand until the shortening melts or is very soft. Then sift into this mixture the dry ingredients. Beat until thoroughly mixed. Put in covered container and place in refrigerator over night. This makes six pastry shells or three pies with top crusts. A few days keeping in refrigerator improves it. Mrs. J. S. Henninger. PASTRY— PLAIN 1 cup flour Ice water to make stiff 1/3 cup Crisco or fat dough V± teaspoon salt Have all ingredients as cold as possible and handle as little as possible. This makes one shell. Bake at 450 degrees. Mrs. D. D. Carroll. WASHINGTON APPLE PIE 1 cup sugar 1 teaspoon cornstarch 1 cup unsweetened % teaspoon salt pineapple juice V2 teaspoon vanilla 6 medium-sized tart apples 1 tablespoon butter Boil sugar and pineapple juice, add apples which have been pared, cored, and cut in fourths. Keep fruit whole by cooking slowly uncovered, until tender. Lift the apples out carefully and lay them in a pie pan lined with unbaked pastry. Dissolve the cornstarch in 2 teaspoons cold water and add to the syrup. Cook until it thickens. Add vanilla and butter and pour over the apples in the pastry-lined pan. Cut strips of pastry % inch wide, brush lightly with cream. Place criss-cross over the pie. Bake at 450 degrees for ten minutes, then reduce the heat and finish baking at 350 degrees. Mrs. H. F. Munch. BROWN SUGAR PIE 3 cups brown sugar V2 cup melted butter