The Chapel Hill cook book

Mix the mustard and butter and spread on the bread. Cut the bread in pieces to fit a greased baking dish. Grate cheese and sprinkle over bread. Beat the eggs and add salt, paprika, and milk and pour this mixture over the bread. Cut bacon in 2-inch pieces and lay on top. Bake 30 minutes in moderate oven (350°). Mrs. W. E. Thompson. CHEESE FONDUE 1 cup milk V2 teaspoon salt 1 cup bread crumbs Vs teaspoon white pepper 1 cup grated cheese 2 egg yolks 1 tablespoon butter 2 egg whites ^4 teaspoon baking powder Scald the milk, add bread crumbs, cheese, butter, baking powder, salt and pepper, then add egg yolks well beaten. Fold in the beaten egg whites and bake in a buttered baking dish in a pan of hot water for almost 30 minutes at 350°. Mrs. P. E. Davenport. CHEESE SOUFFLE 2 tablespoons butter 1 cup grated cheese 3 tablespoons flour 3 egg yolks % cup scalded milk 3 egg whites V2 teaspoon salt Few grains cayenne Melt butter, add flour, and when well mixed add gradually scalded milk, then salt, cayenne, and cheese. Remove from fire, add yolks of eggs beaten till lemon colored. Cool mixture, cut and fold in whites of eggs beaten stiff and dry. Pour into well buttered baking dish and bake 20 minutes in slow oven. Mrs. C. W. Bain. ANCHOVY EGGS Hardboil 12 or 16 eggs. Devil yolks with anchovy paste. Make cream sauce and add V2 pound fresh mushrooms or 1 medium size can of mushrooms and one can tomato paste. Place eggs either halved or quartered in casserole and pour the sauce over them. Use bread crumbs on top and bake in hot oven a few minutes. Serve hot. Mrs. Charles G. Snow. The Chapel Hill Cook Book CREOLE EGGS One large onion fried in a little butter. One green pepper chopped and one can of tomatoes. Salt and pepper. Cook until thick. Into a baking dish put a layer of hard-boiled eggs cut in large pieces, Y2 can of small green peas drained, V2 of the above sauce and 1 tablespoon of white sauce. Repeat until dish is full. Cover top with bread crumbs and bake in moderate oven. Mrs. Frank Miller. ESCALLOPED EGGS WITH CHEESE 2 tablespoons butter V2 cup cheese, in small 2 tablespoons flour cubes 1 cup milk 1 cup bread crumbs 3 eggs, hard cooked and sliced Make white sauce. Add cheese and eggs. Place one-half of the crumbs in the bottom of a well buttered baking dish. Cover with egg mixture. Sprinkle with remaining crumbs. Bake until brown. Serves 3. Mrs. Frank W. Hanft. EGGS (ESCALLOPED WITH CHEESE) 6 eggs boiled and cut in halves. Take out yolks and add: 1 tablespoon mustard, 1 teaspoon Worcestershire sauce, and salt, pepper and celery seed to taste. Fill halves with above mixture. Mix IV2 cups of grated cheese with 1 cup of white sauce. Place eggs in baking dish, which has been well greased with butter. Pour white sauce and cheese over eggs and dot top with toasted bread crumbs. Mrs. Frank Miller. NOODLE SOUFFLE 2 cups cooked noodles % cup melted butter 1 V2 cups cream 3 eggs, beaten separately V2 cup grated cheese Fold in beaten white last; add a little chopped parsley, grease pan well and bake in a pan of water. Serve with cream sauce, to which mushrooms, lobster, or shrimps can be added if desired. Mrs. J. F. Kenfield. WELSH RAREBIT 1 tablespoon butter Vs teaspoon salt 1 egg V2 cup milk V8 teaspoon pepper 5 slices bread toasted V± teaspoon soda on one side