The Chapel Hill cook book

Mrs. English Bagby. SCOTCH SHORTBREAD > V2 lb. flour 2 oz. sugar % lb. butter Cream sugar and butter with hand, add flour and continue to mix with hand until all flour is well mixed. Pat mixture on baking board into a square % inch thick, cut into "fingers" and bake in a moderate oven until light brown. Mrs. George Logan. SOUTHERN TEA CAKES 1 cup shortening 2 teaspoons baking powder 1% cup sugar V2 teaspoon salt 2 eggs V2 cup milk 3 cups flour 1 teaspoon vanilla Cream shortening and sugar. Add beaten yolks of eggs. Sift together flour, baking powder, and salt and add alternately with milk. Add vanilla. Let stand several hours, or overnight, in refrigerator before rolling. Bake at 450' degrees 10 to 12 minutes. Mrs. J. B. Linker. SUGAR COOKIES 1% cups granulated sugar 1 egg IY2 sticks butter V2 cup sweet milk % cups crisco Nutmeg sufficient to season Cream shortening and sugar; add egg and stir; add milk in which soda has been dissolved; add nutmeg and sufficient flour for soft dough. Roll very thin and sprinkle with sugar. Bake in very hot oven until golden brown. Mrs. James M. Bell. Jams and Marmalades APRICOT MARMALADE Soak 1 pound of evaporated apricots in 4 cups of water for 2 days. Then add 1 cup of juice from a can of pineapple and boil gently for 1 hour. Then add 8 cups sugar and 1 cup of pineapple diced, and a little orange peel grated. Simmer until mixture will jell when tried on cold plate. Stir constantly at the last and put in small jars. Mrs. G. W. Lay. GRAPE CONSERVE Basket of Concord Grapes 3 oranges (cut fine with 1 box raisins skins) 3 lbs. sugar Cook as for peach conserve. Add % pound nut meats and seal in jars. Mrs. S. H. Hobbs. JAPANESE QUINCE AND APPLE JELLY Japanese quinces from our decorative shrubs make an excellent jelly, more tart than that from ordinary quinces. An equal quantity of apple juice should be used with the quince juice unless a very tart jelly is desired. Cover the fruit with water and cook until tender. To the strained juice add two-thirds as much sugar as juice, by measure. Finish as any jelly. Mrs. Paul Green. PEACH CONSERVE 6 lbs. peaches (skinned 3 large oranges (cut fine and stoned) with skins on) 1 large can shredded 5 lbs. sugar pineapple Put all ingredients into pot and cook slowly until thick. Remove from fire, add A/4 pound nut meats (chopped). Seal in jars. Mrs. S. H. Hobbs. PEACH MARMALADE 10 lbs. of fruit, cut up Chopped rind of 1 orange % lb. of sugar to each to every 3 lbs. of lb. of peaches fruit. Let sugar and fruit heat. Add rind and cook slowly until thick. Mrs. G. W. Lay. PLUM CONSERVE 3 lbs. of seeded plums 3 lbs. sugar (Damsons are best. 3 oranges, put through Canned will do) the grinder entire 1 lb. raisins (omit if Juice of 2 lemons and desired) grated rind Cook till thick and add % of a pound of pecans, chopped, just before taking from the fire. (If the orange peel should be tough and dry in the summer, grate the peel before putting the oranges through the grinder) ► Mrs. Paul Green. STRAWBERRY JELLY 4 cups berries 3 tablespoons lemon juice 4 cups sugar Wash and hull the strawberries. Put in large kettle, add the sugar The Chapel Hill Cook Book