Delta Gamma cook book

which they will be. served. Have ready one cup of water and two of sugar just boiled. Pour over dumplings and bake one-half hour. Serve with cream. If canned peaches are used, drain them and add juice to the syrup before pouring it on dumplings. Reserve some syrup to be served with cream, the quantity being too much to use while baking. Handle as little as possible. Martha William (Alpha Beta). Peach Delight Place one or two halves of large yellow canned peaches in sherbet glasses. Fill seed cavities with chopped candied cherries and nuts and fill glasses with whipped cream. Top with whole candied cherries. Edith Shirley Wegeng (Iota). Pear Toast Slice stale sponge cake and toast both sides. Heap whipped cream on top and lay halved pears which have been cooked in syrup on top, placing an almond meat in the core cavity. Margaret Van Bergen (Lambda). Petchen 1 cup sugar 3/4 cup flour 2 eggs Mix half the sugar in the yolks and beat five minutes. Add the other half to the beaten whites. Mix and add flour. Bake in gem pans. Serve with any fresh fruit, putting whipped cream or ice cream on top. Lena Harris (Kappa). Yankee Pie 1 heaping cup flour 3^ cup milk }/8 cup sugar 1 egg }4 cup butter 1 tablespoon lard 2 teaspoons baking powder salt, few grains of nutmeg Mix dry ingredients and sift twice. Work in shortening with tips of fingers. Add egg, well beaten, and milk. Fill a deep tin with sliced apples, add sugar, bits of butter and nutmeg. Cover with the shortcake and bake in a moderate oven. Turn out, so that apples are on top. While still warm cover with whipped cream and serve. Alice Bean Fraser (Lambda). Plum Pudding 1 3/4 pounds seedless raisins Yi cup sugar 2 ounces finely chopped citron 1 cup molasses Yi cup chopped almonds 1 teaspoon salt 3 sour apples, chopped fine V/i cup bread crumbs 1 teaspoon cinnamon 1 cup water Y2 teaspoon allspice and cloves 1 cup chopped suet, juice and grated rind of 1 lemon Steam four to six hours. Sauce 1 egg, beaten well 1 cup sugar Yi cup butter Stir all to a cream. Add one tablespoon boiling water. Put in double boiler and boil until it thickens. Add vanilla. Maude Stedman Curtis (Omega). English Plum Pudding 2 pounds bread crumbs 1/2 ounce ground ginger 2 pounds suet, chopped fine 1 pound granulated sugar 2 pounds currants 1 wine glass brandy 3 pounds raisins almond essence to flavor 1/2 pound mixed candied fruit peel 6 eggs little over 1/2 ounce mixed spice little salt Mix with eggs, well beaten, the brandy and other ingredients. Butter a bowl well, add the pudding, then leave enough room at the top of bowl for a layer of pastry (mix flour, baking powder and water and roll out), then tie cloth over the top so as to keep the water out. This will make three large puddings or five medium ones. Put into boiling water and boil six or eight hours. This is the English plum pudding recipe. Marguerite Thompson (Sigma). Whipped Cream Punch 1 egg 1/2 pint whipping cream 6 tablespoons sugar 12 maraschino cherries Beat the yolk of the egg with the sugar. Add the beaten white of the egg. Add the cream beaten as stiff as possible and flavor with maraschino cherry juice. Thoroughly chill. Just before serving beat well and add twelve maraschino cherries, cut fine. This recipe fills six ice cups. Alice Perry Gradle (Xi).