FoodNet

The Chapel Hill cook book

1935

Page 33 · 6 recipe records on this page

Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
1 tablespoon cinnamon Soak fruit over night. Cream butter and flour together, beat yolks of eggs and sugar and add to batter. Dredge fruit with flour (part of amount above). Mix slowly and add to batter. Fold in well beaten egg whites. Add brandy last. Bake slowly 6 hours. Mrs. Hugh Lefler. raisins — one seedless, 2 seeded 1 lb. currants l1/* lbs. citron 1 lb. crystallized cherries % lb. figs✪ Dark Fruit Cake V± lb. candied lemon peel XA lb. orange peel V2 lb. pecans DARK FRUIT CAKE XA lb. crystallized cherries V2 lb. dried figs 3 V2 cups cake flour V2 teaspoon salt 1 teaspoon baking powder 2 teaspoons soda 2 teaspoons cinnamon 1 teaspoon cloves 2 teaspoons nutmeg 2 cups hot apple sauce Cream the shortening, beat in the sugar gradually, then add the % lb. butter 2 cups sugar 3 eggs 1 package raisins 1 package currants 1 cup black walnuts 1 cup pecans V2 lb. citron V2 lb. crystallized pineapple The Chapel Hill Cook Book 65 well beaten eggs, and the fruit, chopped and floured. Add the flour, sifted with the soda, baking powder, salt and spices; next the apple sauce, which should be strained and in the form of a thick puree. Bake in two loaf pans or two tube pans lined with greased paper in a slow oven (300) about three hours. Makes eight pounds. Mrs. Guy B. Johnson. GINGERBREAD 1 cup sour milk 2 teaspoons ginger 1 cup molasses 1 teaspoon salt 2% cups flour 2 tablespoons melted butter 1% teaspoons soda✪ Gingerbread Mix soda with sour milk and add to molasses. Sift together flour, salt and ginger. Combine two mixtures, and add butter. Bake in greased pans in moderate oven (350 degrees F.) about 25 minutes. Mrs. E. C. Markham. MARTHA WASHINGTON'S GINGERBREAD (Made for La Fayette in 1824 in Fredericksburg, Va.) xk lb. butter % tablespoon cinnamon xk lb. sugar % teaspoon soda in little Vz pt. molasses water % pt. milk Grated rind of one lemon 3 eggs, beaten separately Add soda last 3 cups flour (Red Band) V2 lb. raisins may be added✪ Martha Washington's Gingerbread 2 tablespoons ginger Lily H. Brown. HOT MILK CAKE 4 eggs 2 teaspoons baking 2 cups granulated sugar powder 1 teaspoon vanilla V2 teaspoon salt 2 cups flour (measure 1 cup milk after sifted) 2 rounded tablespoons butter Beat eggs well, yolks and whites together; then add gradually the sugar and vanilla. Add 2 cups flour, baking powder, salt, which have been sifted together twice. Sift flour into mixture instead of pouring it. Last of all add milk which has been heated and in which the butter has been melted. Have milk lukewarm. Bake in moderately hot oven. Do not let batter set after putting in pans. Bake at once. Mrs. H. H. Hodges. DURHAM ROAD DAIRY T. R. Harward, Proprietor CHAPEL HILL, N. C. Pasteurized Dairy Products Phone 3722 CALL 3791 LLOYD-RAY CO. Carrboro Furniture and Hardware We specialize in installing Inlaid Linoleum and Sanding Floors Philco Radios Sherwin-Williams Paint PHONE 5841 Community Cleaners Quality Cleaning — Quickly • — We Deliver — Fitch Lumber Co. Hi Heat COAL Hi Heat PHONE 7291 PHONE 7291 WALKER'S SERVICE 120 W. Franklin St. Efficient Day and Night Service Packard Ambulance Funerals Conducted by Experienced Men PHONE 8731 PHONE 8731 The Chapel Hill Cook Book 67 MOLASSES CAKE 1/3 cup butter XA teaspoon ginger 1 cup sugar hi teaspoon cloves 1 cup molasses teaspoon allspice 2 cups flour (heaping) 1 egg ✪ Hot Milk Cake