Delta Gamma cook book

3 tablespoons hot water whites 3 eggs 1 teaspoon vanilla Mix cornstarch, sugar and salt, dilute with cold milk, add to scalded milk and cook over hot water ten minutes, stirring constantly until thickened. Melt chocolate, add hot water. Stir until smooth, and add to cooked mixture. Cool, add whites of eggs, beaten stiff, also vanilla. Mould, chill and serve with cream. Makes eight small puddings. Nelle Stinchfield Braasch (Lambda). Chocolate Pudding 1 cup fresh bread crumbs 2 cups hot milk 2 squares chocolate 1 egg 3/3 cup sugar 3^ teaspoon salt Soak the bread crumbs in one-half the hot milk. Melt the chocolate over hot water, add sugar and the rest of the milk. Add the bread crumbs and remaining ingredients. Bake in a casserole, or in cups about one-half hour. Serve cold with whipped cream. Theodora Stark Carpenter (Lambda). Chocolate Puffs Beat white of egg until very light, add confectioner's sugar and cocoa until a good paste is formed. Add pinch of salt and vanilla to taste. Mould into little balls, roll in granulated sugar and place in oven for three minutes. Lois Ward (Omicron). Chocolate Souffle Melt one rounded tablespoon butter in saucepan. Stir in two rounded tablespoons flour and cook a minute. Add slowly one-half cup milk and cook this until smooth and a little thickened. Remove from fire. Add slowly yolks of three eggs beaten with four large tablespoons sugar. Mix thoroughly and add three ounces of chocolate, melted. Stir and set away to cool. Rub a little butter over top to prevent crust forming. When ready to bake fold in lightly whites of four eggs beaten stiff. Bake in earthenware pudding dish in water. Leulah J. Hawley (Lambda Nu). Chocolate Steam Pudding Yi cup granulated sugar 2 teaspoons baking powder 1 egg 1 square chocolate melted Y2 cup milk 1 tablespoon butter Steam one and one-half hours. 1 cup flour Sauce Beat one egg, add one cup powdered sugar, a little melted butter and one teaspoon of vanilla. Mrs. R. K. Crawford (Eta Upsilon). Cottage Pudding 3^ cup butter 1 cup sugar 2 eggs, whites and yolks beaten separately Y2 cup milk 2 cups flour V/i teaspoons baking powder Serve with following sauce: mix one cup of sugar with butter size of an egg, melted; add one cup hot water; when it boils thicken with cornstarch, dissolved in a little water; flavor with lemon and vanilla. Edith Fryer Siebold (Lambda). Baked Custard for Two 1 egg, beaten 1 cup cream 2 tablespoons sugar vanilla Bake twenty minutes in a pan set in water. Helen Plant Southall (Lambda Nu). Baked Caramel Custard 4 cups scalded milk 5 eggs 1 teaspoon vanilla ^ teaspoon salt Yi cup sugar Put sugar in omelette pan, stir constantly until melted to syrup of light brown color, add gradually to hot milk. When sugar is melted, add to eggs, slightly beaten. Add salt and vanilla. Strain into buttered mould or baking dish. Bake in pan of hot water about twenty minutes. Test with silver knife. Kate Sexton (Beta). Dark Pudding Y2 cup molasses 34 cup butter 2 cups flour Yi cup sour milk Yi teaspoon soda Yi teaspoon cinnamon, cloves, allspice 34 cup nut meats and 1 cup raisins, floured Steam one hour. Serves six. Serve with hard sauce. Grace C. Nelson (Lambda Nu). Dark Secret 1 cup white sugar 1 cup dates in halves 1 cup walnuts in quarters