Delta Gamma cook book

3 eggs 3 tablespoons flour 1 teaspoon baking powder Bake in kitchen tins and break into pieces after baked. Put a layer on a plate, then a layer of oranges cut in small pieces, another layer of cake and a layer of bananas. Sprinkle fruit with sugar and cover with whipped cream. Esther Kelly (Omega). Date Pudding 3 eggs, beaten light, separately 1 cup sugar 3/4 cup walnuts, cut coarse 1/2 cup dates, cut up 1 heaping teaspoon baking powder 1 heaping tablespoon flour Put dry ingredients together, then add eggs, first yolks, then whites, and whip. Bake in very slow oven thirty minutes. Serve with plain or whipped cream. Eleanor Hamilton Gregg (Lambda). Date Pudding 1 cup pecan meats salt 1 cup dates 1 pinch cinnamon 1 cup sugar 3/4 cup bread crumbs 2 unbeaten eggs 1 teaspoon baking powder Pour in buttered dish and steam one hour. R. Wollman (Iota Sigma). Date Souffle 1/2 pound dates, chopped and cooked in 1/2 cup boiling waterer mash until smooth 5 egg whites, beaten stiff 3/4 cup sugar 1 tablespoon lemon juice, salt Pour into buttered baking dish and bake twenty-five minutes. Serve cold with a boiled custard or whipped cream. Mildred Lawrence (Alpha Delta). Delight Whip a pint of good thick cream slightly diluted with milk and flavor with vanilla. Cut in halves, and remove the seeds from half a pound of white grapes; break up into small pieces half a pound of English walnuts; and cut into cubes half a pound, or less, of very soft and fresh marshmallows. Stir all into the whipped cream until the mixture is of the consistency of paste. Cora Morrison (Tau Zeta) . Eagle Sundae 1 can Borden's Eagle Brand condensed milk marshmallow sauce chopped nuts and candied cherries Do not open the can of milk but place it in a kettle of water and boil it sealed for three hours. This reduces the milk to caramel. Open the can and chill the contents. Serve in compote glasses with marshmallow sauce and garnish of nuts and cherries. This serves six. Harriet Moore Pier (Lambda). A Favorite Pudding 1 heaping pint of perfectly dry and very fine bread crumbs 1 egg 5 scant tablespoons melted 1/2 cup sugar butter 1 cup hot water 1 teaspoon soda 1 cup molasses 1 cup flour 1 heaping cup raisins 1 teaspoon cinnamon Steam two or two and one-half hours in buttered dish, serve with whipped cream or foam sauce. Water should boil rapidly while steaming. Dates may be substituted for raisins and chopped nuts may be added. Fig Pudding 1 cup suet 2 eggs 1 cup brown sugar Y2 teaspoon salt 1 cup sweet milk 1 teaspoon cinnamon 3 cups flour 1 pound figs 1 teaspoon baking powder Chop suet and figs. Beat the sugar and yolks of eggs together until light, then add milk and flour and beat until smooth. Add the spices, salt and whites of eggs, well beaten, then the baking powder, mixed with the flour. Next add the figs, well floured. Turn into a buttered mould and steam for three hours. Serve warm with a hard sauce. Julia Bearnes Gould (Lambda). Fig and Date Pudding Chop fine one-half pound figs and one-half pound dates, twothird cup boiled rice, small cup sugar and pinch of salt. After soaking one-half box gelatine in one-half cup water for one hour add to fruit. Then add one pint whipped cream and pour into mould. Serve cold with whipped cream. This amount will serve ten people.