Delta Gamma cook book

Anne Puffer Taylor (Lambda Nu). Fig Souffle 2 eggs 2 tablespoons flour 1 cup sugar 1 cup chopped figs 1 teaspoon baking powder 1 cup chopped walnuts Bake slowly thirty minutes. Serve cold with whipped cream. Jean Frederickson (Omega). Fruit Cocktail 1 can sliced pineapple 1 cup sugar 3 oranges juice 1 lemon 3/4 cup halved green grapes or fresh sweet cherries Drain juice from the pineapple and boil with sugar until sugar is dissolved. While this is cooking, cut pineapple fine, peel and cut oranges fine, and skin grapes. Pour juice of pineapple and lemon over this. Serve very cold in sherbet glasses, adding maraschino cherries if desired. Mary Louise Longbrake (Lambda). Graham Pudding 1 cup sweet milk 1 cup chopped raisins 1 cup molasses 3/4 cup corn meal 1 1/2 cups graham flour 2 teaspoons soda, dissolved in milk salt Steam two hours. Serve with pudding sauce. A. Evelyn Abel (Rho Sigma). English Grape Pudding Boil one quart grapes in one quart of water, strain, add one cup sugar and stir in one cup cream of wheat. Cook in double boiler fifteen minutes, remove from fire and whip in well beaten whites of two eggs. Pour in moulds to cool and serve with following sauce: heat one pint milk; add yolks of two eggs, well beaten with one-half cup sugar and two tablespoons cornstarch; add salt and vanilla. Cook well and cool before serving. Ruby Bell (Rho Sigma). Honey Comb Pudding 1/2 cup flour 1/4 cup sugar 1/4 cup milk 1/4 cup butter 3/4 cup molasses 4 eggs 1 rounding teaspoon cinnamon 1 level teaspoon soda dissolved in hot water Mix flour and sugar thoroughly. Add molasses, then butter melted in the milk. Add the cinnamon, the eggs beaten together, and lastly the soda. Bake in buttered pan thirty minutes in a medium oven. Serve immediately with a lemon or hard sauce. Mary Louise Moss (Phi). Ice Box Cake 2 quarter-pound cakes German sweet chocolate 2 tablespoons powdered sugar 4 tablespoons water 4 eggs (separated) 3 dozen lady fingers Yi pint whipping cream Melt chocolate in double boiler, then add water, stirring constantly. Remove from stove and drop unbeaten yolks into it, one at a time, beating constantly; next add sugar and the beaten whites of the eggs. Have a loaf pan with removable bottom or use waxed paper for hning for packing the lady fingers. Put in one layer, very close together, pour the chocolate mixture over them, then pack in another layer and more chocolate. Add a little vanilla if wanted. Set into ice box to stiffen. Turn onto a platter and serve at table by slicing and adding whipped cream. Ahce McCelland Decker (Lambda). Baked Indian Pudding Two heaping tablespoons of corn meal, wet with a little cold water. Stir gradually into a quart of hot milk, put in a little salt and boil until thick and smooth. Add one-half cup chopped suet or one-fourth cup of butter. When cool add : 3 eggs, beaten light }1/2 teaspoon ginger 1 cup sugar 1/2 teaspoon nutmeg 1 tablespoon molasses 1 teaspoon cinnamon 1/2 cup of seeded raisins Bake slowly one and a half hours. If hard sauce is to be served with it, leave out half of the quantity of sugar in the pudding. Juliette Gates (Sigma). Krummel Tart 1 cup dried bread crumbs, rolled fine 1 cup sugar yolks 6 eggs