Delta Gamma cook book

custard, made of milk, sugar and yolks of eggs. Add chopped raisins, macaroons, almonds (pounded fine), vanilla, brandy, and lastly, whites of eggs, beaten stiff. Stir over ice water until it begins to thicken. Turn into a mould and place in a cool place. Cut in squares and serve with whipped cream, Isabel Hoover (Iota). Pudding Sauces Brandy Sauce 1 cup granulated sugar butter size of egg 1 teaspoon cornstarch 1 egg Stir well together, then add one cup boiling water, stir thoroughly until boiled to a smooth cream. Then add three tablespoons of good brandy. One teaspoon vanilla may be used in place of the brandy. Bess Wilde (Pi). Butter Scotch Sauce 1 cup sugar 2 tablespoons boiling water 3^ cup molasses ]/2 cup butter 1 tablespoon vinegar Boil to a syrup. Serve warm or cold, especially good on vanilla ice-cream. Helen Stevens West (Sigma). Chocolate Sauce 1 cup sugar 2 ounces chocolate 3/2 cup water }4, teaspoon salt 2 tablespoons butter 1 teaspoon vanilla Cook all ingredients except vanilla, twelve minutes, then add vanilla. Serve cold. Katherine Clendenning (Chi). Chocolate Sauce for Ice Cream 1 pint sugar 1 pint milk 14, cake Baker's chocolate 1 tablespoon butter 1 egg, beaten frothy Put in double boiler and let thicken. Helen Hine Aigler (Xi). Kentucky Chocolate Sauce Grate one cup chocolate, cook with a little hot water and dissolve it. Mash to a smooth paste, add three tablespoons of cream, one walnut of butter, three-fourths cup sugar. Cook in double boiler at least one hour. Flavor with vanilla. Helen Stevens West (Sigma). Creamy Sauce y^i cup butter 1 even cup powdered sugar 3^ cup cream or milk 4 tablespoons wine or 1 teaspoon vanilla, or lemon extract If lemon or vanilla is used, add four tablespoons of cream. Beat the butter to a cream. Add the sugar, gradually, beating all the while. When light and creamy, gradually add the wine and then the cream, a little at a time. When all is beaten smooth, place the bowl in a basin of hot water and stir until the sauce is smooth and creamy, no longer. It will take only a few minutes. This is a delicious sauce and if well beaten and not kept in hot water long enough to melt the sugar, it will be white and foamy all through. Evalyn Raynolds (Gamma) . Custard Sauce ^ cup milk yolks of 2 eggs 1 cup sugar 1 teaspoon vanilla pinch of salt 1 teaspoon cornstarch Serve with pudding cold. Harriet Waterman (Chi). Fig Sauce for Pudding Cream together one small cup powdered sugar and one tablespoon butter. Let brown on stove, then add a little cream, stirring well. Add one-half dozen figs, chopped fine. Beat stiff the whites of two eggs and add to the mixture, after it has cooled. Marie Barnes Morrow (Lambda). Foam Sauce Beat the whites of two eggs very light, add one cup of sugar as for icing and flavor with lemon or sherry. Harriet D. Moore (Lambda). Fresh Fruit Sauce Cream one-third cup butter, one cup powdered sugar, flavor with vanilla. Beat into mixture one cupful of berries or peaches. G. M. Seeley (Theta). Fresh Fruit Sauce for Shortcake 1 cup berries, cut in pieces, then measured 1 cup sugar 1 egg white, unbeaten Put all together, beat with egg beater until thick like whipped cream. Put between layers and on top of layer cake. Cover with whole berries. Harriet Waters (Lambda) .