Delta Gamma cook book

Raisin Puffs 2 tablespoons sugar 2 eggs 1/2 cup butter 2 cups flour 1 cup sweet milk 2 teaspoons baking powder 1 cup raisins, stoned and chopped Steam one-half hour in cups. This recipe. makes twelve cups. Sarah Plaisance (Phi). Quick Pufif Pudding 1 pint flour pinch salt 2 teaspoons baking powder enough milk to make thick batter Put a spoonful of batter in well greased cups, then a spoonful of fruit, then another of batter, and steam. Sauce 1 cup sugar 2 eggs, well beaten 1/2 cup butter 1 cup boiling milk 1 cup fruit or fruit juice Mary E. Bowman (Theta). English Plum Pudding 1 pound suet, chopped fine 1 pound flour 1 cup sugar 1 pound seeded raisins 3 eggs, well beaten 1 pound currants salt Add water enough to make stiff batter. Stir all together, put in a two quart bowl and tie a cloth loosely over the top. Put in kettle of boiling water and boil five hours. Keep covered with boiling water all the time. Mrs. Charles Loring (Lambda). Prune Whip Cook primes. Rub through sieve. To one pint of pulp add whites of four eggs, well beaten, sugar to taste, a pinch of baking powder and one-fourth cup of nuts. Mix lightly and put in pudding dish. Bake very slowly until it rises. Let cool. Marguerite Klinker (Kappa). A Prune Whip Which Will Not Fall Squeeze cooked prunes through the potato ricer until there is a cupful. Add about a cup of sugar little by little to the whites of six eggs, each time beating the sugar in well before adding any more. The eggs should now be stiff. In the same way add the prunes little by little, beating them in well also. Put in a dish placed in a pan of cold water. Bake in a slow oven for about three-fourths of an hour. This serves eight people. Juanita Williams (Lambda). Raspberry Loaf Bake a sponge cake in a square tin. Cut off the top crust and remove center leaving the walls and bottom of the cake one inch thick. Fill the center with a layer of fresh whole red raspberries, which have had sugar sprinkled over them. Then add a layer of whipped cream to which has been added one tablespoonful of Knox Gelatine soaked in a little cold water, and dissolved in a third of a cup of hot milk. (Use the Knox Gelatine in the proportion of one tablespoonful to one pint of whipping cream.) Now add another layer of raspberries, and so on until the center is filled. Put the top back on the cake and put in the ice box to chill. When ready to serve cut in slices and more whipped cream may be added if so desired. The cream should be sweetened and flavored with vanilla. Lillian Smith Burwell (Lambda Nu). Baked Rice Pudding 1 quart milk 4 tablespoons rice 1 cup sugar little salt 1 cup raisins Bake for two hours. The pudding should be stirred frequently while baking. Hazel Bisbee (Pi). Rice and Dates 1 cup rice 1 tablespoon salt 2 quarts boiling water Boil twenty or thirty minutes, drain in coarse strainer, pour one cup boiling water over it. Return to kettle and set in warm place to dry off. Season with salt and butter. Arrange on dish in circle and fill with dates as follows: wash one-half pound dates, remove stones, cut into small pieces and cook with one-half cup water and one tablespoon sugar until soft and tender. Verna Cooper (Iota). Rice and Peach Pudding