Delta Gamma cook book

Tapioca Pudding Soak four tablespoons of tapioca over night. Drain, add one quart of milk and boil twenty minutes in double boiler. Add four eggs (leaving the whites of three for the top), beaten with one-half cup sugar, pinch of salt and one teaspoon vanilla. Add to milk and cook until creamed, and remove from fire. Beat the three remaining whites, add three tablespoons sugar. Arrange half on the pudding and to the remainder add one heaping tablespoon cocoa. Drop on the top and place in a hot oven for a few minutes. Grace Z. McMillan (Xi). Lemon Tapioca In a double boiler cook two and one-half cups water, one-half cup minute tapioca, one cup sugar, until clear. Remove from the stove and add the juice of two lemons. When quite cool, fold in the whites of two eggs. Serve very cold with custard sauce. Harriet Bliss Stocking (Chi). Tapioca and Pineapple One cup pearl tapioca, soaked over night. Cook until clear. Add one can grated pineapple, three cups sugar, juice of two lemons, beaten whites of three eggs. Elizabeth Small (Phi). Schaum Torte To whites of six eggs, beaten stiff, add one and one-half cups granulated sugar and one tablespoon vinegar. Add a little flavoring, if desired. Fold in sugar. Put into an angel food pan and bake one hour in a slow oven. Serve with whipped cream, with or without fresh fruit. Miss M. P. Stacks (Zeta). Vegetable Pudding 1 cup suet, chopped 1 cup sugar 1 cup grated apple 2 cups flour 1 cup grated potato 1 teaspoon soda 1 cup grated carrots 2 teaspoons salt 1 cup chopped raisins 1 cup currants cinnamon and other spices to taste ]4: pound citron Steam three hours. Florence Graham (Lambda Nu). Wheat Fritters 1 egg 1}/^ teaspoon baking powder ^ cup milk pinch of salt Add flour enough to make thick batter, and drop by tablespoon into deep fat. Anne Puffer Taylor (Lambda Nu). Fritter Sauce 2 tablespoons butter 1 cup sugar 1 tablespoon flour Beat the three ingredients together. Then add one-half cup boiling water and cook until clear. Flavor with juice of one-half lemon. Anne Puffer Taylor (Lambda Nu). Shredded Wheat Biscuit with Strawberries Prepare berries as for ordinary serving. Warm biscuit in oven before using. Cut or crush oblong cavity in top of biscuit to form basket. Fill the cavity with berries and serve with cream or milk. Sweeten to taste. Peaches, blackberries, raspberries, blueberries, pineapple, bananas, and other fruit, fresh or preserved, can be served with shredded wheat biscuit in the same way. In steaming puddings or breads let steam slowly at first. Gelatine Desserts Coffee Bavarian Cream Make a custard of one egg, one-half cup milk, one-half cup sugar. Add one-fourth cup strong coffee, one and one-half teaspoons gelatine dissolved in a little cold water. When mixture has become slightly stiff add one-half pint whipped cream. Leulah J. Hawley (Lambda Nu). Pineapple Bavarian 1 can sliced pineapple or Yi can sliced pineapple and Y2 grated pineapple Y2, package Knox's gelatine Y cup cold water juice of Y2 lemon 2 cups double cream % scant cup sugar 2 dozen pistachio nuts 2 dozen candied or maraschino cherries