The Chapel Hill cook book

red cherries 1 lb. candied pineapple Y2 lb. candied orange peel V2 lb. lemon peel */i lb. candied ginger 1 small nutmeg (grated) 1 teaspoon mace (ground) 1 tumbler brandy V2 tumbler sherry wine * gradually, and add egg yolks The Chapel Hill Cook Book well beaten to this, then flour gradually. Add the liquids. Lastly add fruit which has been well floured and mixed, then white of eggs, which have been well beaten. Bake in slow oven for at least four hours. If you haven't the brandy and wine, use fruit juices. Mrs. Grady Pritchard. Frostings and Fillings BANBURY FILLING (For 8 Tarts) Vi cup chopped raisins 3 tablespoons orange juice % cup chopped dates Y2 teaspoon salt % cup chopped citron 1 tablespoon butter V2 cup sugar 1 egg yolk Mix fruits and sugar. Add fruit juices and salt. Cook slowly, stirring often until mixture thickens. Add rest of ingredients and cook one minute, cool. Spread portions on 4-inch squares of unbaked pastry. Fold over three-corner-wise and prick with fork. Place on baking sheet, and bake 25 minutes in moderate oven. Makes 8 tarts. Mrs. Fred Patterson. BOILED WHITE ICING (FOOL-PROOF) 1 cup sugar V2 teaspoon vanilla 2 egg whites % teaspoon cream of 2 tablespoons water tartar Place bottom part of double boiler half filled with water on surface unit and turn switch to high. When water begins to boil, place unbeaten egg whites, sugar, cream of tartar and water in top part of double boiler. Beat constantly with rotary egg beater until the mixture gathers inside the blades on beater and is thick and creamy. Remove from range, add vanilla, and mix thoroughly. Mrs. J. P. Harland. CARAMEL ICING 2% cups sugar and 1 cup milk % cup sugar 1 piece butter size of egg 1 egg yolk Beat yolk of egg, add to milk, then add 2x/4 cups sugar and butter. Place in boiler and let cook while you melt % cup sugar in an iron or heavy pan. Be sure there are no lumps. When entirely melted, pour into boiling-milk mixture. Cook to temperature 232 degrees. Let cool and beat in 1 cup broken nut meats. Mrs. H. H. Hodges. CHOCOLATE ICING (For a Two-Layer Cake) IV2 cup of sugar % cup of milk 3 tablespoons of cocoa 1 teaspoon (rounded) butter of flour 1 teaspoon of vanilla Mix sugar, cocoa, flour and milk. Cook, stirring constantly, until a firm ball is formed by dropping a little in a cup of cold water. Remove The Chapel Hill Cook Book from stove, add butter and vanilla. Cool. Beat until thick and creamy. Spread between layers of cake and on top and sides. Makes 2-layer cake. Mrs. G. Wallace Smith. CHOCOLATE MINUTE FUDGE ICING Boil for one minute — Vz cup cocoa 1 cup sugar % cup butter Pinch of salt x/4 cup milk Beat till creamy. Lily H. Brown. CREAMY FROSTING (MOCHA) 3 tablespoons butter Va teaspoon salt (melted) 1 cup sifted confectioner's 2 tablespoons hot coffee sugar % teaspoon vanilla To 1 cup or more confectioner's sugar add rest of ingredients. Beat 8 minutes. Let stand 5 minutes. Beat until creamy and frost cake. Mrs. J. S. Henninger. LEMON FILLING 1 cup sugar 1 teaspoon butter 3 tablespoons flour xk teaspoon salt 1 egg Grate rind of one lemon and juice of two lemons. Mix ingredients in order given. Cook, stirring constantly until boiling, over double boiler. Cool, beating or stirring all the time. Mrs. J. L. Bennett. SEVEN MINUTE ICING