The Chapel Hill cook book

Mix all ingredients together; add dates, walnuts or any kind of nuts, also the well beaten eggs. Grease pan and spread very thinly and bake. Cut in blocks while hot and when done roll in balls, then in powdered sugar. Can be rolled up and cut to represent a stump and use hatchet and flag for favors. Mrs. H. H. Hodges. The Chapel Hill Cook Book 63 CHOCOLATE CAKE % lb. butter 1 cup milk 2 cups sugar 3 level teaspoons baking % cake chocolate powder 4 eggs A/4 teaspoon soda % teaspoon salt Vanilla 3 cups flour Cream butter and sugar. Alternate flour and milk. Add baking powder, then melted chocolate. Add soda dissolved in Y2 teaspoon of hot water. Add eggs which have been well beaten. Flavor with vanilla. Bake fairly quickly in layers. Put together with white icing or chocolate filling. Willie Ames. COFFEE CAKE 2 tablespoons butter Pinch salt 1 egg 1 cup milk V2 cup raisins or citron 4 teaspoons baking 2 cups flour powder 3 tablespoons sugar Mix dry ingredients, add egg and milk then fruit. Bake in moderate oven 30 minutes. Frost. Frosting 1 cup sugar 2 teaspoons (heaping) % cup nuts flour 1 heaping tablespoon butter If desired instead of raisins, peel an apple and cut in small pieces and stick into the dough before frosting. Mrs. C. W. Borgman. QUICK DATE CAKE 3 tablespoons soft butter 1 teaspoon baking powder or nucoa xk teaspoon cinnamon 2/3 cup brown sugar Few grains nutmeg 1 egg V2 cup dates cut in small % cup milk pieces % cup flour or 14 tablespoons Put ingredients in bowl and beat together about three minutes. Put in small greased and floured muffin tins and bake about 20 minutes at 350 degrees. Mrs. P. E. Davenport. FILLED COFFEE CAKE 1 cup sugar 3 cups flour (approxi- 1 tablespoon butter mately) (rounded) 3 teaspoons baking 2 eggs — beaten powder 1 cup sweet milk 1 pinch salt Filling IV2 cups light brown sugar 2 tablespoons flour 1 large tablespoon % cup nuts cinnamon Dot with lots of butter on each layer. Mrs. J. F. Kenfield. The Chapel Hill Cook Book CRAZY CAKE Mix ingredients as listed. Do not beat until all materials are in the mixing bowl. 1 cup sugar 1 teaspoon baking powder 1 egg (break and drop in) % teaspoon salt % cup sour milk 2 teaspoons vanilla V2 cup cocoa IV2 cups flour V2 cup butter V2 cup water 1 teaspoon soda Beat until fine texture, grees. Bake in 2 pans — 30 minutes at 350 de- Mrs. P. H. Quinlan. PRIZE DEVIL'S FOOD CAKE 2 cups cake flour 2% teaspoons baking powder % teaspoon salt 2/3 cup butter or other shortening IV2 cups sugar 3 eggs, well beaten 3 squares unsweetened chocolate melted % cup milk 1 teaspoon vanilla Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add eggs and beat well; then chocolate and blend. Add flour alternately with milk, small amount at a time. Beat after each addition until smooth. Add vanilla. Bake in two 9-inch pans in moderate oven (350 degrees) 35 minutes or until done. Mrs. W. E. Thompson. DARK FRUIT CAKE (16 LB.) 3 lbs. Juice two lemons, grated rind of one % lb. almonds IV2 lbs. flour 1 lb. butter 2 lbs. sugar IV2 doz. eggs 1 glass brandy 1 nutmeg