Raleigh recipe book

1 cup sugar 2 eggs beaten very light 5 tablespoons chocolate Put chocolate in a double boiler and blend. Add one-half cup of water and a little milk and boil until smooth. Heat milk to boiling point and pour slowly into sugar and eggs. Stir in chocolate, beat well three minutes and return to boiler. Heat until it thickens well, stirring constantly. Take from fire and set aside to cool. Add a little Virginia Dare vanilla and when thoroughly cold beat in the cool cream which has been heated. The heating prevents it from turning to butter. Freeze. Alternate to freeze well 1 cup of cooking salt and 3 cups of crushed ice. Pack and let stand five minutes before freezing. Pack with ice cream salt. This, is quick and sure. Miss Mattie H. Bailey. CHOCOLATE ICE CREAM No. 2 4 ounces of chocolate 2 tablespoonfuls Virginia Dare 6 ounces of sugar vanilla 1 pint of milk 4 eggs 1 pint of whipped cream 76 Dissolve the chocolate in a little water, add it to the boiling milk, take off and pour over the eggs and sugar which have been beaten to a thick cream, add the vanilla and set to cool, then add the remaining cream and freeze. Mrs. Platt D. Walker. HOT CHOCOLATE SAUCE '■_\ 1 cup boiling water 1 pinch of salt 1 square of chocolate 1 cup sugar Cook all together slowly until it is the consistency of maple syrup, or thicker if desired. Just before serving add Virginia Dare extract of vanilla. This will keep and can be reheated. Mrs. B. W. Baker. CARAMEL ICE CREAM 2 qts of milk 2 lbs brown sugar put in pan 12 egg yolks with % pt of water and piece of butter size of an egg Burn brown sugar and water to a dark brown, add this to the custard. When cold add 1 quart of cream. Then put in % lb of shelled almonds chopped fine. This is nice to make in combination with Angel's Food cake, using whites in this way. Mrs. RuFrs Huxter. 77 STAUDT'S BAKERY HARRISON AVENUE My Mother^ s Bread Pies and Cakes THE BEST IN RALEIGH MODERN HOUSEWIVES DEMAND " JVhite Frost " The Modern Refrigerator All metal-white enamel through- out. Revolving food shelves — all parts removable for cleaning. Write for catalogue The Home Products Corporation JACKSON, MICHIGAN CAROLINA HARDWARE COMPANY, Distributors ♦!«'>■• 78 MISCELLANEOUS LAYER SANDWICHES Take a Pullman loaf of bread and cut the long way, making about five slices. Spread various mixtures between, as peanut butter, olives, bacon, cheese, pimento, Salad King Olive Mayonnaise. Press together firmly and slice across the layers. Mrs. R. Y. McPherson. \ HOT CHEESE SANDWICHES 1 lb cheese 1 teaspoon of salt 14 lb of butter 1 teaspoon mustard 1 cup Campbell's tomato soup Cayenne pepper 2 eggs Let butter melt in sauce pan or double boiler, then add grated cheese and tomato soup and seasoning. Cook until smooth, beat the two eggs lightly and stir into ingredients until it thickens sufficiently. Let it cool. Cut bread round and spread the mixture between and put in hot oven to brown. The cheese filling will keep indefinitely in cool place. Mrs. W. E. Manor. CHEESE PASTE (Good for Sandwiches or as a Salad) 1 lb American cheese, creamed 1 stalk of celery with dressing (maj^onnaise) 1 onion chopped 1 bottle stuffed olives Run through meat chopper Worcestershire sauce, salt and red pepper to taste.