Delta Gamma cook book

Boil one-half cup rice in water until tender. Cover with milk and cook till absorbed. Add one cup sugar, one tablespoon butter and two beaten eggs. Place a layer of this in a buttered baking dish, then a layer of cooked peaches. Bake about twenty minutes and serve with the following sauce: cream two tablespoons butter and four tablespoons brown sugar: add yolks of two eggs and one-half cup peach syrup and a little cinnamon; cook till thickened. Katharine H. Johnson (Lambda). Rice Custard Pudding 1 cup rice 3/4 nutmeg 1/4 cup sugar 1 pint milk 2 heaping tablespoons seedless raisins 1 teaspoon vanilla peel from 3/4 orange sliced fine 3 eggs Boil rice in liberal amount of water, until soft. Drain. Beat eggs, milk and sugar together until light. Add rice, vanilla and orange peel. Sprinkle nutmeg on top after putting in a baking dish. Bake until well browned. Serve hot with cream or cream sauce. Aileen Belyea Critchett (Lambda Nu). Sally Lunn 2 tablespoons butter, melted IH cups cream or milk 3 eggs, beaten separately 3 cups flour 1/2 cup sugar pinch of salt 2 teaspoons baking powder in cup of flour Bake in loaf. Serve with hot pudding sauce. Mary Bogue (Gamma). Cold Short Cake 2 cups berries, measure after mashing 2 cups sugar, pulverized 2 egg whites, well beaten Beat sugar into berries, then beat in whites. Mix thoroughly. Cut any light layer cake into small squares, taking two squares for each person. Cover one piece with ice cream, put second piece on top cover it with ice cream, and put the above mixture over this. Harriet Waters (Lambda Nu). Short Cake 1 pint flour 1/2 teaspoon salt 2 tablespoons sugar 1 teaspoon soda 1 teaspoon cream of tartar \1 1/2 cups sweet milk 2 tablespoons butter Mix dry ingredients, add butter as for pie and then add milk. Half the recipe makes a small short cake, enough for two people. AUce Meese (Eta Upsilon). Short Cake 2 cups flour Vi teaspoon salt 4 teaspoons baking powder Yi cup milk 4 tablespoons butter 1 egg, beaten until very light Sift the flour, then measure and sift again with dry ingredients. Cut or rub the butter into the flour. Add milk and eggs mixed, to flour, mix lightly. Roll on floured board three-fourths of an inch thick. Bake in one cake or cut as large biscuits for individual short cakes. Split open, spread lightly with butter then thickly with sweetened fruit. Cover with upper crust and serve with juice of fruit sweetened, and with cream. Strawberries, canned peaches, raspberries, or blackberries maybe used, or sliced oranges and bananas to which lemon juice and sugar have been added. Marguerite Stewart (Kappa). Snow Balls 1/2 cup butter ^ teaspoon salt % cup sugar 2 cups flour 1 cup milk whites of 2 eggs 3 teaspoons baking powder Cream the sugar and butter, add the milk, salt, flour with baking powder, beat the whites of eggs stiff and add last. Steam in round bottomed glasses one-half hour. While hot roll in cocoanut or shredded blanched almonds. Serve with a fresh fruit sauce. This recipe serves eight. Frances Hall Cook (Sigma). Snow Pudding 1 pint boiling water 1 tablespoon sugar 4 tablespoons cornstarch pinch of salt Boil together three or four minutes. Remove and beat in whites of two eggs. Pour into mould and let cool. Harriet Waterman (Chi). Sponge Pudding 3^ cup sugar ^ cup butter