]/2 cup flour yolks of 5 eggs 1 pint milk, scalded✪ Sponge Pudding Mix sugar and flour and little cold milk, cook until it thickens in hot milk, stirring carefully. Add butter and well beaten yolks, stirring constantly. Remove from fire, cool slightly, fold in stiffly beaten whites. Bake in pan set in hot water thirty-five or forty min- utes. DESSERTS 207 Sauce 14: cup butter, creamed; add ]/2 cup powdered sugar 2 tablespoons sherry, add slowly 2 tablespoons cream Just before serving place over hot water and stir until smooth. Margaret Monroe Williamson (Lambda). Pineapple Sponge 2 cups of grated pineapple 3^ teaspoon salt 3^ cup of minute tapioca 1 lemon, juice 3^ cup of sugar whites of 2 eggs✪ Pineapple Sponge Heat the pineapple in double boiler. Mix sugar, salt and tapioca, and add to hot pineapple. When transparent, add lemon juice and whites of eggs, beaten until stiff. Serve with cream and sugar. Theodora Stark Carpenter (Lambda). Strawberry Steamed Pudding 1 heaping tablespoon butter ^ cup milk 1 egg and yolk of another 1 cup of sugar 2 scant cups flour 1 cup mashed strawberries 1)4, teaspoons baking powder✪ Strawberry Steamed Pudding Put in individual cups which have been greased, and steam twenty minutes. Serve with fresh strawberry sauce. Florence Madsen (Gamma). Steamed Pudding )/2 cup corn syrup 13^ cups flour }/2 cup brown sugar few drops mapleine }/2 cup lukewarm water 3^ teaspoon soda 3^ teaspoon cinnamon 3^ cup raisins }/2 teaspoon cloves 3^ cup nut meats 3/^ teaspoon cream of tartar 2 eggs 3^ teaspoon salt Steam one hour. Serve with hard sauce. Helen Malcomson (Xi). 208 DELTA GAMMA COOK BOOK Boiled Suet Pudding y<i cup suet, chopped fine 1 cup raisins 1 cup milk Y^ cup currants 1 cup molasses 2 cups flour 1 teaspoon soda Boil in pudding bag two hours. Serve with hard sauce. Edna R. Brush (Chi). Suet Pudding 1 cup selected suet, chopped fine 1 cup molasses 1 even teaspoon soda, dissolved in molasses 1 cup sweet milk Y^ cup raisins 1 even teaspoon salt 2}/^ cups flour 1 even teaspoon cinnamon Yi teaspoon cloves, allspice and nutmeg, mixed Steam three hours. Mrs. Mary E. Spaulding Barker (Omega). Cherry Tapioca XYi pounds sour cherries sugar to sweeten 1 level cup pearl tapioca Soak tapioca over night in cold water. Put tapioca over fire with one pint boiling water and simmer slowly until tapioca is clear. Stone the cherries, stir into the boiling tapioca and sweeten. Serve cold with cream. Edna M. McKinley (Rho Sigma) . Tapioca Custard ' Three tablespoons tapioca soaked five hours. Pour off the water and put tapioca into one quart of milk; boil ten minutes, then add yolks of four eggs, well beaten with one-half cup of sugar. Boil five minutes, add three tablespoons dessicated cocoanut. Pour into dish and put over top the whites of eggs, beaten to a stiff froth with three tablespoons granulated sugar. Sprinkle cocoanut over the top and brown in oven. Mrs. F. R. Wooster (Rho). DESSERTS 209 ✪ Boiled Suet Pudding

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

]/2 cup flour yolks of 5 eggs 1 pint milk, scalded Mix sugar and flour and little cold milk, cook until it thickens in hot milk, stirring carefully. Add butter and well beaten yolks, stirring constantly. Remove from fire, cool slightly, fold in stiffly beaten whites. Bake in pan set in hot water thirty-five or forty min- utes. DESSERTS 207 Sauce 14: cup butter, creamed; add ]/2 cup powdered sugar 2 tablespoons sherry, add slowly 2 tablespoons cream Just before serving place over hot water and stir until smooth. Margaret Monroe Williamson (Lambda). Pineapple Sponge 2 cups of grated pineapple 3^ teaspoon salt 3^ cup of minute tapioca 1 lemon, juice 3^ cup of sugar whites of 2 eggs Heat the pineapple in double boiler. Mix sugar, salt and tapioca, and add to hot pineapple. When transparent, add lemon juice and whites of eggs, beaten until stiff. Serve with cream and sugar. Theodora Stark Carpenter (Lambda). Strawberry Steamed Pudding 1 heaping tablespoon butter ^ cup milk 1 egg and yolk of another 1 cup of sugar 2 scant cups flour 1 cup mashed strawberries 1)4, teaspoons baking powder Put in individual cups which have been greased, and steam twenty minutes. Serve with fresh strawberry sauce. Florence Madsen (Gamma). Steamed Pudding )/2 cup corn syrup 13^ cups flour }/2 cup brown sugar few drops mapleine }/2 cup lukewarm water 3^ teaspoon soda 3^ teaspoon cinnamon 3^ cup raisins }/2 teaspoon cloves 3^ cup nut meats 3/^ teaspoon cream of tartar 2 eggs 3^ teaspoon salt Steam one hour. Serve with hard sauce. Helen Malcomson (Xi). 208 DELTA GAMMA COOK BOOK Boiled Suet Pudding y<i cup suet, chopped fine 1 cup raisins 1 cup milk Y^ cup currants 1 cup molasses 2 cups flour 1 teaspoon soda Boil in pudding bag two hours. Serve with hard sauce. Edna R. Brush (Chi). Suet Pudding 1 cup selected suet, chopped fine 1 cup molasses 1 even teaspoon soda, dissolved in molasses 1 cup sweet milk Y^ cup raisins 1 even teaspoon salt 2}/^ cups flour 1 even teaspoon cinnamon Yi teaspoon cloves, allspice and nutmeg, mixed Steam three hours. Mrs. Mary E. Spaulding Barker (Omega). Cherry Tapioca XYi pounds sour cherries sugar to sweeten 1 level cup pearl tapioca Soak tapioca over night in cold water. Put tapioca over fire with one pint boiling water and simmer slowly until tapioca is clear. Stone the cherries, stir into the boiling tapioca and sweeten. Serve cold with cream. Edna M. McKinley (Rho Sigma) . Tapioca Custard ' Three tablespoons tapioca soaked five hours. Pour off the water and put tapioca into one quart of milk; boil ten minutes, then add yolks of four eggs, well beaten with one-half cup of sugar. Boil five minutes, add three tablespoons dessicated cocoanut. Pour into dish and put over top the whites of eggs, beaten to a stiff froth with three tablespoons granulated sugar. Sprinkle cocoanut over the top and brown in oven. Mrs. F. R. Wooster (Rho). DESSERTS 209

Delta Gamma cook book