Delta Gamma cook book

white of one egg, beaten stiff 4 tablespoons granulated sugar 1/2 cup English walnuts, finely chopped Stir in one-half teaspoon mapleine. Spread on salted wafers and bake until brown. This is sufficient for twenty chips. Jeannette R. Fox (Nu). Marguerites Boil one cup sugar and one-half cup water until it threads. Remove to back of stove and drop in five marshmallows, cut in pieces. Let stand to dissolve, then gradually pour onto whites of two eggs, beaten until foamy. Add two tablespoons shredded cocoanut, onefourth teaspoon vanilla. When partly cool, add one cup English walnut meats. Spread on saltines and brown slightly in a hot oven. This quantity will spread between three and four dozen crackers. Grace Johnston (Omicron). Mocha Cakes Cut a square or oblong of angel cake into small cubes about one and three-quarters inches each way. Mix powdered sugar and butter to form a filhng that will be soft enough to spread easily. Spread on all sides of each little cube of angel food and roll in almonds that have been browned and ground or chopped fine. These are very nice for afternoon tea. Ruth Scott Dancer (Xi). COFFEE CAKE AND GINGER BREADS Bishop's Bread 3 eggs 1 cup almonds not blanched 1 cup sugar 1}/^ cups flour 1 cup raisins 13^ teaspoons baking powder Mix eggs and sugar thoroughly, add other ingredients, put in shallow pan and bake in slow oven. Cut in strips while warm and leave in pan to cool. Margaret Jayne (Tau). Blitz KUchen }/2 cup butter 2 eggs % cup sugar rind 1 lemon, grated }/2 cup milk \}/2 cups flour, measured after sifting 3/2 teaspoon baking powder blanched almonds, cut lengthwise and mixed with sugar and cinnamon Cream butter, add sugar and beat well, stir in eggs, lemon rind, milk, and flour with baking powder, alternately. Spread in two biscuit tins, cover with almonds. Bake twenty minutes. Evelyn N. Walbridge (Omega Sigma). Almond Short Bread 1 pound flour pinch salt }/2 pound butter 5 ounces sugar 1 ounce blanched and chopped almonds Sift the flour and salt onto a baking board. Knead the butter and sugar together, then gradually draw in the flour, kneading well, add the almonds and knead again, keeping the lump firm in both hands. When all is worked up into a stiff paste cut it into three pieces and make each piece round, and about half an inch thick, pinch the edges, dust over with finely chopped almonds, and bake in a moderate oven until they are a nice brown color. The time depends on the thickness of the cakes — from one-fourth to one-half hour. Jean Mearns (Alpha Ganuna). Scotch Short Bread )/2 cup sugar 2 cups flour 1 cup butter 1 teaspoon salt Cream butter and sugar, add flour and salt together. Bake in shallow tin. Cut while hot. Margaret Benton Eichhorn (Lambda Nu). Coffee Cake 3^ cup sugar 2 cups flour, sifted 1 well beaten egg }/2 teaspoon soda 1 cup buttermilk or sour milk ^ teaspoon nutmeg y^ cup melted butter 34 teaspoon salt 134 teaspoons baking powder Bake in two pie tins twenty to thirty minutes and spread over top; one-fourth cup sugar, one-fourth cup chopped nuts, one teaspoon cinnamon, bits of butter. Julia B. Gould (Lambda Nu). Coffee Cake 1 cup very strong coffee 3 eggs 1 cup butter 13^ pints flour 2 cups sugar 3^ cup chopped citron \}/2 teaspoons baking powder 3^ cup milk