The Chapel Hill cook book

Mrs. R. B. House. SOUP 1 cup Campbell's tomato 1 small can corn soup Add salt, pepper and milk to thin, and a pinch of baking soda. Beaten white of egg, parsley and paprika on top.. Agnes Harland. TOMATO SOUP WITH CROUTONS 1 can tomatoes 8 whole cloves Equal amount of water Salt and pepper 1 sliced onion 3 tablespoons sugar Cook for l%-2 hours. Pick out cloves and strain through fine sieve. Melt % stick of butter in pan and add full tablespoon flour. Stir until smooth and gradually add strained liquid, stirring constantly. Let come to boil. Cut small cubes of bread and fry in butter until brown. When serving add croutons. Serves 4. Mrs. E. Y. Woodworth. VEGETABLE SOUP (SCOTCH POT) 2 lbs. beef knuckle with Beans, peas, or butterbeans some meat on it either fresh or small 1 can tomatoes No. 2 can 1 bunch carrots (5 to 6 V2 cup rice small) 4 large potatoes, boiled 1 head celery, cut fine or creamed 2 medium sized onions Salt and pepper to taste 6 pods okra or small can Put soup bone and meat on to cook five hours before soup is to be served. When it has boiled two hours at a low temperature, add cut up carrots, celery, whole onions, beans or butterbeans, okra, tomatoes. One hour before serving add rice and reduce heat. If a very thick soup is desired, creamed potatoes can be added 15 minutes before serving. The seasoning should all be in for the last hour of cooking. This soup (without pepper) is perfect for babies from six months on, when strained, and is a full luncheon menu in one dish. Mrs. D. D. Carroll. Sea Foods DEVILLED CRABS 2 cans or 1 pt. crab 1 tablespoon chopped meat (steamed) parsley 1 pt. milk Yolks of- 4 hard-boiled eggs 1 tablespoon butter 1 small grated onion 2 tablespoons fiour 2 teaspoons salt (scant) % teaspoon cayenne 1 teaspoon Worcestershire Melt butter, add flour. Pour in hot milk and stir until mixture thickens. Mash yolks of eggs through vegetable press, and work into hot sauce. Add all seasonings to the crab meat. Mix sauce with meat, being careful to let crab meat remain in as large pieces as possible. Fill crab shells or scallop shells with mixture. Beat two eggs, add 2 tablespoons warm water. Cover crabs carefully with this and dust with bread crumbs. Bake in hot oven until golden brown. Mrs. Harry McMullan. LOBSTER CUTLETS OR FISH CHOPS 1 pt. shredded lobster (or 1 cup milk 1 pt. fish meat) 1 tablespoon butter 1 teaspoon salt 2 rounded tablespoons flour 1 teaspoon pepper Yolks of 2 eggs Y2 teaspoon onion juice XA teaspoon Worcestershire 1 tablespoon chopped parsley Melt butter, add flour, then milk. Stir with wire whip until smooth and thick. Remove from fire, after cooking one minute, stirring constantly. Take the lobster or shredded fish (flounder or any large fish having few bones). Sprinkle seasonings and 10 drops of lemon juice over it. Mix seasoned fish and sauce together. Cool. When stiff enough to mold, form in the shape of chops. Dip into beaten egg with 1 tablespoon water added, then dip into bread crumbs. Fry in deep fat until golden brown. Drain on brown paper and garnish with sprig of parsley on small end of chop. Serve with hot egg sauce or hot Tartar Sauce. Hot Egg Sauce 1 cup white sauce V2 tablespoon finely chopped 4 chopped hard-boiled olives eggs, yolks run Y2 tablespoon finely chopped