The Chapel Hill cook book

1 cup boiling water Pinch of salt 1 level teaspoon baking soda Cream butter and sugar and add molasses. Dissolve soda in hot water and add flour and water alternately. Last add egg well beaten. Bake in moderate oven. Mrs. C. W. Bain. 1-2-3-4 CAKE WITH LEMON FILLING 1 cup butter 3 teaspoons baking 2 cups sugar powder 3 cups flour 1 teaspoon vanilla 4 eggs 1 cup sweet milk Cream sugar and butter and add 1 egg at time unbeaten. After sifting flour once, add baking powder and sift twice. Add a little flour and a little milk at a time and mix thoroughly, and then the vanilla. This makes two thick layers or three thin ones. Use lemon filling. Mrs. J. L. Bennett. ORANGE DUMPLINGS Sauce 4 oranges 1 tablespoon butter IY2 cups sugar 2 cups boiling water Make into syrup in deep frying pan, free from grease. Dumplings 2 tablespoons butter 2 teaspoons baking Vz cup sugar powder IV2 cups flour V2 cup milk V2 teaspoon vanilla Cream butter and sugar. Sift flour and baking powder together and add alternately with the milk. Add vanilla. The batter should be very stiff. Drop by spoonfuls into hot orange sauce. Place in moderate oven (400 degrees) and bake 10 minutes. Put spoonful of whipped cream on top. Mrs. Harry McMullan. POUND CAKE 1 doz. eggs 1 lb. sugar 1 lb. butter 2 cups flour Cream butter, add sugar, and cream till light. Add beaten egg yolks and flour. Fold in stiffly beaten whites and bake in slow oven. Mrs. M. B. Utley. PRUNE CAKE 1 cup brown sugar 1 cup cooked prunes 1 egg % teaspoon cinnamon 1 large tablespoon butter *4 teaspoon cloves % cup sour milk IV2 teaspoons soda IV2 cups sifted flour Mix in usual order, butter, sugar, egg, milk, prunes, spices, soda. The Chapel Hill Cook Book Filling V2 cup sugar 1/3 cup sour cream 1 teaspoon flour Cook for a few minutes. % cup chopped raisins Butter, size of an egg Mrs. J. F. Kenfield. RUM CAKE 1 cup butter % cup buttermilk 1 cup sugar 1 teaspoon baking powder 1 teaspoon soda 2 eggs 2 cups cake flour 1 cup seedless raisins Rind of 1 orange Cream butter and sugar. Add well beaten eggs and mixed dry ingredients. Put raisins and orange rind through a fine grinder, then mix with little flour and add. Bake in moderate oven. Rum Sauce Boil 1 cup sugar and V2 cup water 15 minutes. Let cool and add % cup rum, pinch salt. Pour over cake while cake is still warm. Then ice cake with any good icing. Mrs. J. C. Lyons. SPICE CAKE 1/3 cup butter teaspoon nutmeg 1 cup brown sugar 1 teaspoon vanilla 1 cup sour milk Vs teaspoon salt 2 teaspoons cinnamon 2 cups flour V2 teaspoon cloves 1 teaspoon soda Cream butter and sugar. Add rest of ingredients and beat two minutes. Bake in shallow pan for 30 minutes in slow oven. Ice with creamy frosting. Mrs. J. S. Henninger. TUTTI FRUTTI CAKE Cream 1 cup each of sugar and butter; add cup of milk. 2V2 cups of flour and 2 heaping teaspoonfuls baking powder. 1 lb. raisins 1 lb. English walnuts 1 lb. figs V± lb. citron 1 lb. dates Whites of 7 eggs Mix and bake in slow oven. Mix and bake in slow oven. Miss Alice Noble. WHITE FRUIT CAKE 1 lb. butter 1 lb. sugar 1 doz. eggs (beaten separately) 1 lb. flour 2 lbs. citron 2 cocoanuts (grated) 1 lb. blanched almonds (chopped) 1 box Sultana raisins Cream butter thoroughly, add CAKE 1 small box candied