Delta Gamma cook book

Cream the above thoroughly. Add one cup milk. Flour enough to roll. Two teaspoons baking powder. Keep as soft as possible. Beat hard after half the flour is in. Roll all out before frying as stand- ing improves them. Marion Prest (Lambda). Potato Doughnuts 2 well beaten eggs 13^ cups sweet milk 1 cup mashed potatoes 1 teaspoon salt 2 tablespoons melted lard flour enough to handle 6 level teaspoons baking powder 1 teaspoon nutmeg or cinnamon The secret of successful doughnut making lies in adding just enough flour to handle, frying in Crisco or lard, to which a tablespoon of vinegar is added before the blue haze arises and not chilling the grease by placing all the fresh dough in the kettle at the same time. Nelhe Mary Ober (Theta). 175 176 DELTA GAMMA COOK BOOK Spiced Fried Cakes \]/2 cups sour milk 1 cup sugar 2 eggs 1 teaspoon soda 2 teaspoons baking powder 2 tablespoons shortening 1 teaspoon salt 1 heaping teaspoon nutmeg 1 teaspoon cinnamon pinch of ginger Flour enough to make soft dough. Add spices, soda, baking pow- der to some of the flour. Add all ingredients, then stir just enough to mix them. Make soft dough, but stiff enough to be handled on board. Fry in hot lard. CAKE FROSTINGS AUegretti Frosting Make a regular boiled frosting and spread on cake. When this has_hardened, put a coating of melted Baker's chocolate over all. Margaret Van Bergen (Lambda). Boiled Icing 1 cup sugar cold water enough to dissolve the sugar Boil until it threads. Pour over the beaten white of one egg and beat until stiff enough to spread on cake. Harriet Van Bergen Deering (Lambda). Burnt Sugar Frosting Burn sugar according to rule under "Burnt Leather Cake." Boil one and one-half cups sugar and about one-half cup water (enough water to dissolve sugar) . Add enough burnt syrup to darken this white syrup ( two or three tablespoons). Boil hard a few min- utes, then add four tablespoons of syrup to well beaten white of egg. Cook rest of syrup until it hairs at third or fourth drop, then add gradually to white of egg, beating continually. When stiff enough, spread on cake. Grace Nelson (Lambda). Caramel Icing 2]/2 cups light brown sugar 3/^ cup granulated sugar Stir over the fire until boiling. Add : 1 cup thick sweet cream 1 large tablespoon butter Cook until it hardens when tested in water. Remove from fire and beat hard until thick and creamy. If too hard, add a little boiling water; if too soft, return to the fire a few minutes. Spread on quickly and smooth with a silver knife dipped in hot water. Do not frost cake until both cake and frosting are cool. Martha Dever Moulton (Lambda). 177 178 DELTA GAMMA COOK BOOK Chocolate Frosting 2 cups powdered sugar 13^ tablespoons butter Cream together and add two tablespoons cold water, white of one egg beaten stiff, two squares melted chocolate, one-half teaspoon vanilla. Helen Plant Southall (Lambda Nu). Chocolate Filling Yi cup grated chocolate 2 cups sugar lump of butter the size of an egg ^ cup milk Mix and cook until it makes a soft ball in cold water. Remove from fire and beat until cool. If it should get too hard add a table- spoon or two of boiling water. Eva Webb Dodd (Founder) . Icing for Chocolate Cake No 2 3 cups sugar Y2 cake chocolate 1 cup milk