Delta Gamma cook book

1/4 pound chopped macaroons Boil milk in double boiler. Add to sugar, beaten yolks and gelatine dissolved in cold water. Add other ingredients. Fold in beaten whites. Cook just a minute, pour in mould and serve in slices with whipped cream or maple ice cream. Let stand six or seven hours. Serves eight generously. Harriet Moore Pier (Lambda). Creamed Pineapple Pudding One-half box gelatine, soaked in one-half cup cold water. Add one-half cup boiling water to dissolve it. Cook together for ten minutes the following, 1 can shredded pineapple 1/2 cup cold water 1 cup sugar Add the dissolved gelatine. Before thoroughly cold, add one pint whipped cream. Mix lightly. Put in mould. Let harden, cut in slices to serve. Whipped cream may be used in serving. This serves twelve. Blanche Garten (Kappa). Rice Souffle 1 pint whipped cream 1 tablespoon rice, boiled 1 tablespoon powdered sugar 1 teaspoon vanilla 1 tablespoon gelatine Dissolve gelatine in warm water. Mix it with one tablespoon of rice, one tablespoon of powdered sugar and one teaspoon vanilla. Add this mixture to the whipped cream. Put in a wet mould and let it stand on ice for three hours. Serve with melted maple sugar. Leonora Mann (Lambda). Snow Pudding Pour one pint of boiling water on one-half box of Knox's gelatine. Add the juice of one lemon, and two cups of sugar. When nearly cold, strain. Add the whites of three eggs, beaten to a froth; beat the whole together, add candied cherries and chopped marshmallows. Put in a dish and set on ice. Make a boiled custard with the yolks of three eggs, one pint of milk, one large tablespoon sugar, one teaspoon cornstarch and flavoring. Serve cold, pouring the custard around the snow. Alice Kinnard Glenn (Theta) . Spanish Cream Dissolve one tablespoon of Knox's gelatine in a pint of milk. Heat to the boiling point, stirring constantly. Add this to the yolks of two eggs, beaten with two tablespoons of sugar and a teaspoon of vanilla. Heat until it becomes like custard. Then pour onto whites of two eggs, beaten to a sti,ff froth. Pour into punch glasses and set aside to cool. Letitia McHose (Alpha Beta). Strawberry Sponge 1 quart strawberries H package Knox's gelatine 1 3/4 cups water 1 cup sugar juice of 1 lemon whites of 4 eggs Soak gelatine two hours in half cup water. Mash strawberries, and add one-half the sugar to them. Boil remainder of sugar and cup of water, gently, twenty minutes. Rub strawberries through a sieve. Add gelatine to boiling syrup and take from fire immediately; then add strawberries. Place in pan of ice water and beat five minutes. Add whites of eggs and beat until mixture begins to thicken. Pour into moulds and set away to harden. Serve with sugar and cream. Raspberry and blackberry sponges are made in the same way. Grace Johnston (Omicron). Tutti Frutti Pudding 1/2 box of Knox's gelatine 1 teaspoon vanilla % cup sugar 3^ cup cold water 1 teaspoon brandy % cup raisins 5 eggs, yolks and whites beaten separately 3 tablespoons blanched almonds 23/2 cups milk 34 pound macaroons Soak gelatine in water five minutes and dissolve in cooked