The Chapel Hill cook book

Add to it juice of 12 lemons, grated rind of 4. Heat, strain, bottle and seal and seal, and put in cool place. Will keep indefinitely. Serve with ice, and if too sweet dilute with water and fresh lemon. Mrs. Frank Miller. RUSSIAN TEA Make 1 quart of tea first. 1 teaspoon ground cloves 3 oranges (tied in thick cloth) 2 lemons 1 teaspoon grated orange % cup sugar peel Y2 cup water Make syrup of sugar and water. Stir this into tea. Just before serving add juices and orange peel and cloves to tea. Let this come to a boil. Strain through cheese cloth. Note: This quantity makes 8 teacups. Mrs. S. G. Sanders. Sandwiches CLUB SANDWICHES Three slices of bread thinly cut in desired shape, toasted and buttered. Place a crisp lettuce leaf on lower slice and on it put thin slices of chicken breast and tomatoes. Put on this a second slice of bread (spread with mayonnaise) and on it a lettuce leaf, and then slices of broiled bacon and sliced pickle and tomatoes. Cover with third slice of bread that has been spread with mayonnaise and finish with the long slices of cucumber pickle. CREAM CHEESE AND GUAVA JELLY SANDWICH 1 slice white bread Cream cheese 1 slice brown bread Guava jelly Spread each slice with butter. Cover the slice of white bread with guava jelly, the slice of brown bread with cream cheese. Combine and cut into attractive shapes. HIGHLY SEASONED CHEESE SANDWICHES To 2 pounds of cheese add 1 large green pepper and 1 onion. Grind all. Moisten well with mayonnaise. Season to taste. Add salt, pepper, red pepper, tomato catsup, Worcestershire sauce, and cream mustard. TIDBITS FOR TEA Any number of saltine crackers, marshmallows, and English walnut kernels. On each saltine place a marshmallow (breaking the marshmallow slightly so it will stick to the saltine). On top of the marshmallow place the nut, place under the broiler until marshmallow is toasted. Remove, cool and serve. Mrs. English Bagby. TOASTED CHEESE ROLL Into a pound of grated cheese stir enough cream to make a smooth paste. Add salt and pepper or a little Worcestershire sauce. Cut fresh bread into thin slices, keep in damp cloth until spread with mayonnaise and cheese paste. Roll and fasten with tooth pick. Toast in moderate oven,remove tooth pick and serve immediately. The Chapel Hill Cook Book CHEESE AND PEPPER RELISH 1 cup grated American 1 tablespoon finely cheese chopped onion 2 medium size green sweet peppers Mix with any food salad dressing. Mrs. I. C. Griffin. TOASTED FRUIT SANDWICHES 1 cup raisins 1 cup figs 1 cup dates 1 cup nuts Put through chopper and moisten with cream. Spread between slices of bread. SANDWICH (Ham Open Face) Grind ham, season with chutney. Spread on thin slice of bread. Dot the top with grated cheese. Toast and serve immediately. HOT LAMB SANDWICH Four slices of buttered toast. Place on each slice of bread pieces left over lamb. Take 1 tablespoon butter blended with 2 tablespoons flour, add 1 can mushroom soup. Cook till thick and pour over sandwich. CUCUMBER SANDWICHES 4 cucumbers (2 lbs.). Peel and dice fine. Put ice on top of cucumbers and set in refrigerator 1 hour. Drain well and salt. Mix 1 package cream cheese with 1 pt. Wilson's savory boiled dressing. Add cayenne pepper, and little vinegar. Makes 2 sandwich loaves sliced medium thin. Mrs. C. W. Shields.