The Chapel Hill cook book

Melt butter and chocolate in double boiler. Beat eggs, add sugar and flour. Grease pan. Mix all together and spread thin. Bake in moderate oven about 20 or 30 minutes. Mrs. C. A. Mebane. GINGER SPICE CAKES V2 lb. butter V2 lb. sugar 2 tablespoons lard 2 well beaten eggs Mix together and add to the above : 1 pt. New Orleans XA teaspoon ground allspice molasses % teaspoon ground cloves 1 tablespoon ginger 2 tablespoons ground 1 teaspoon ground nutmeg cinnamon Add enough flour to make a soft dough, having first sifted the flour with 2 teaspoons baking powder and a pinch of salt. Roll on board and cut with cutters. Bake 6 minutes at 375 degrees F. Mrs. English Bagby. The Chapel Hill Cook Book ICE-BOX COOKIES 1 stick of butter 1 cup brown sugar 1 cup white sugar 2 eggs 2 tablespoons cinnamon 1 teaspoon baking powder x/z teaspoon soda 1 tablespoon hot water 1 cup of chopped nuts Pinch of salt 4Y2 cups (Red Band) flour Mix well and make into three long rolls. Put into ice box and make the next day, or as desired. Mrs. F. A. Grisette. IOWA BUTTERSCOTCH COOKIES 1 cup Crisco 1 teaspoon vanilla 2 cups brown sugar 3 cups pastry flour 2 eggs unbeaten 1 teaspoon salt 1 cup nutmeats, chopped 1 teaspoon baking powder fine Vz teaspoon soda Cream Crisco and sugar thoroughly. Add eggs. Sift flour, salt, baking powder and soda together. Add to the first and mix well. Add nuts and vanilla. Turn onto floured board and knead. Divide into rolls 3 inches in diameter. Roll in wax paper and place in ice box. Slice thin and bake in moderate oven (350 degrees) 10 minutes. This makes at least 75 cookies. Mrs. George Howard. Cfjames Clotjjtng §)|)op and Dry Cleaning Service RUSSELL S. SMITH, Mgr. FOISTER PHOTO COMPANY Kodaks — Supplies — Finishing Chapel Hill, N. C. The Chapel Hill Cook Book JELLY JUMBLES % lb. butter 1 teaspoon baking powder 1 cup sugar 2 teaspoons vanilla 2 eggs Red jelly SV2 cups flour Cream butter and sugar. Add egg yolks and vanilla. Put baking powder in flour and add last. This will make a soft dough which can be rolled and cut into any shape. If cut round, indent with bottle stopper and put red jelly about the size of a pea in the center. Mrs. N. D. Elliott. MERINGUES 7 eggs (whites only) 1 teaspoon vanilla 2 cups sugar Beat eggs as stiff as possible. Fold in sugar. Grease cookie sheet and drop on with tablespoon. Set oven at 250. Cook 40 minutes. Remove. Scoop out center of uncooked egg. Fill with whipped cream or ice cream, and serve. Mrs. George Howard. SOFT MOLASSES COOKIES 1* cup shortening V2 teaspoon cloves 1 cup sugar % teaspoon nutmeg 1 cup molasses 1 teaspoon salt 4 teaspoons soda 2 to 6 cups flour 2 teaspoons ginger 1 cup sour milk or 2 teaspoons cinnamon buttermilk Cream shortening and sugar. Add molasses. Sift 2 cups of the flour with the other dry ingredients and add alternately to first mixture with the sour milk. Add enough more flour to make a soft dough. Roll and cut in fancy shapes, sprinkle sugar on top and bake 5 to 8 minutes in rather quick oven (375 to 400 degrees). Mrs. G. A. Harrer. NUTTY FINGERS lVi sticks creamery butter 1 tablespoon ice water 4 tablespoons powdered 1 cup nuts sugar, cream 2 cups flour 1 tablespoon vanilla Mold and cook 25 minutes in slow oven, 300 degrees. Dip in powdered sugar and serve. Mrs. John M. Booker.