The Chapel Hill cook book

% lb. cheese Melt butter and add cheese broken into small pieces. Stir until cheese is melted; add egg, beaten and diluted with the milk, then the salt, pepper and soda. Serve on toast, untoasted side up. Serves 5. Mrs. George Bason. Poultry and Game BRUNSWICK STEW 1 qt. corn 6 lb. Chicken 8 large white potatoes 2 lb. veal 1 stick of butter 1 lb. lean pork (if desired) xk bottle Lea & Perrin 1 qt. tomatoes Sauce 1 qt. green lima beans 2 tablespoons sugar 8 large onions (cut into 1 pod red pepper small pieces) Salt and black pepper Cover chicken and meat with water. Boil until tender. Remove bones and cut into small pieces. Add tomatoes, onions, lima beans, and red pepper. Cook slowly until vegetables are tender. Add corn and sugar. Cook potatoes, mash well, season with butter, salt and black pepper and add to stew, stirring constantly to keep from sticking. Leave top off of pot after potatoes are added. Cook slowly until thick. Add Lea and Perrin sauce before serving. (Makes eight quarts). Mrs. Leonard E. Fields. CHICKEN A LA KING 2 cups of diced chicken IV2 cups fresh mushrooms meat or 1 can 5 tablespoons salad oil % teaspoon salt 3 tablespoons chopped 3 cups rich cream pimentoes 2% tablespoons flour 6 tablespoons chopped 1 tablespoon butter green peppers 2 egg-yolks 1 tablespoon capers Paprika Cook mushrooms 5 minutes in salad oil, then add mixture to the chicken, caper, peppers and pimentoes. Add paprika and salt to taste. Beat egg yolks. Prepare a white sauce of the butter, flour, and cream. Pour sauce into egg yolks. Add the chicken mixture and beat thoroughly. Serve in patty shells or on rounds of toast. This quantity serves from 4 to 6. Mrs. Ralph W. Bost. BARBECUED CHICKEN 1 young chicken about 1 scant teaspoon salt 2V2 lbs. 2 teaspoons sugar 1 cup of vinegar % stick or nearly % lb. 1 cup of water butter 1 small pod red pepper Split chicken on back and place skin up in a roaster or steamer. Sprinkle with a little flour, then salt and sugar. Cut up pepper in fine pieces over chicken. Pour water and vinegar into which butter has been melted over all. Cover and steam about 40 minutes. Take cover off and put inside oven. Baste the chicken often with the liquid or gravy in the container until all gravy is used up. The secret of good barbecued chicken is in the basting. Cook about two hours or until very dark brown. Mrs. T. J. Wilson. CHICKEN CREOLE 1 cup chopped onions 1 can tomato soup 1 clove garlic 3 cups chicken broth 4 tablespoons shortening 1 chicken, boiled and boned 2 teaspoons salt 1 package cooked spaghetti 1/4 teaspoon cloves Parmesan cheese 1/4 teaspoon chili powder Service Insurance and Realty Company COLLIER COBB, JR., Pres. W. DeR. SCOTT, Sec.-Treas. General Insurance Real Estate Rental Management TELEPHONE 5721 Let Us Do Your Car Needs While You Shop We Appreciate Your Business STROWD MOTOR CO. Ford Products Since 1914 The Bull's Head Bookshop You are invited to come here and browse, borrow, or buy. Ground Floor, University Library, West Door The Chapel Hill Cook Book Cook the onions and garlic gently in the shortening until tender but not brown. Add the seasonings, tomato soup, and chicken broth and cook slowly for fifteen minutes. Add the chicken and spaghetti and cook slowly for another fifteen minutes. Serve with Parmesan cheese. Mrs. Guy B. Johnson.