The Chapel Hill cook book

PEANUT BUTTER COOKIES 2/3 cup shortening SY2 cups flour 2 cups brown sugar *4 teaspoon salt 2 eggs 2 teaspoons soda 2/3 cup peanut butter 3 tablespoons cream 1 teaspoon vanilla Cream shortening and sugar. Add eggs and peanut butter and beat until soft and creamy. Add cream and dry ingredients (sifted together). Mix lightly. Put small portions on greased baking sheet and flatten with spoon. Bake 12 minutes in moderate oven. Mrs. E. E. Peacock. The Chapel Hill Cook Book PEANUT BUTTER COOKIES 1 egg V2 cup sugar XA cup butter 2 tablespoons milk 1 cup fine peanuts 1 cup flour 1 tablespoon baking powder Salt Drop from teaspoon on greased pan. Mrs. C. E. Preston. PECAN BUTTERSCOTCH COOKIES 2 cups brown sugar 2 cups flour Vz lb. butter 1 cup pecans chopped 2 eggs well beaten Cream butter and 1 cup sugar, add 1 well beaten egg and mix well. Add flour, work in gradually. Now spread this mixture to thickness of pie crust on buttered baking sheets. Brush thoroughly with the other well beaten egg. Sprinkle with V2 of the remaining cup of sugar, then with the cup of pecans. Now sprinkle remaining sugar over all. Bake until brown in 350-degree oven. Cut in bars but do not remove from pan until cookies are partly cooled. Mrs. Pugh. PECAN DREAMS % lb. butter 1 cup pecans, cut coarse 4 tablespoons conf ec- 1 teaspoon vanilla tioner's sugar 1 teaspoon water 1 cup flour Cream butter. Mix ingredients well. Roll the confections in palm of hand to the size of a date. Bake in slow oven (250 degrees). Roll in confectioner's sugar if you like. Mrs. Frank W. Hanft. PETIT-FOURS Break three large eggs into top part of double boiler. Add % cup sugar. Set over hot water on low fire. Beat with egg beater until light and frothy, never allowing mixture to get too hot. Sift pastry flour. Measure % cup and sift again with % teaspoon baking powder. Melt V2 cup of butter. Remove the eggs and sugar from fire and add butter and flour alternately, working quickly. Add teaspoon vanilla. Pour into well greased shallow pans and bake at 350 degrees for 20 minutes. Cut into small squares while warm, split and fill with jam or marmalade and frost. Mrs. J. B. Bullitt. RAISIN TARTS 1 cup raisins 2 tablespoons lemon juice 1 cup sugar Lemon rind 1 egg Pastry 1 soda cracker (crushed) Chop raisins, add sugar, egg slightly beaten, cracker crumbs, lemon juice, and grated rind. Roll pastry and cut in four-inch squares. On each put a spoonful of filling. Fold pastry over, making a triangle. Press the edges with a fork. Bake 20 minutes at 400 degrees. Mrs. H. F. Munch. The Chapel Hill Cook Book RASPBERRY TARTLETS *4 lb. cream cheese 1 cup flour % lb. butter Cream cheese in butter well, then add sifted flour. Chill in ice box over night, roll thin and cut with cookie cutter. Bake at 450 degrees for 15 minutes. While still warm make dent and fill with raspberry jam. Good with salads. Mrs. R. W. Bost. SAND TARTS Y2 lb. butter and 1 cup sugar mixed. Add yolks of 3 eggs, white of one egg beaten together. Add enough flour to make a soft dough, a little salt having been added but no baking powder. Roll out thin and cut in diamond shape. Brush over each cake with white of the eggs not used in dough. Place % blanched almond in each corner. Sprinkle with sugar and cinnamon on top. Bake 450 degrees F. 10 minutes.