Delta Gamma cook book

Two tablespoons butter creamed well with two tablespoons sugar. Add one egg well beaten. Measure one cup whipping cream and whip. Fold into first mixture. Flavor with vanilla. Margaret Benton Eichhorn (Lambda Nu) . Foundation for Any Fruit Ice (Serves Twelve) Boil until a thin syrup, two cups sugar and two cups water. Add to juice of two lemons, strained, other fruit juice and two cups cold water. Pack and freeze. If necessary to keep it for several hours, dissolve one envelope Knox's gelatine and add to mixture while hot. Use above proportions to the following fruit quantities: Cranberry Ice Five teacups cranberries, one and one-half cups water, boiled ten minutes or more. Strain. Katherine Cole (Phi). Grape Ice Five and one-haK teacups Concord grapes, mashed and boiled for five minutes with one cup water. Strain before adding to syrup. Orange Ice Juice six oranges, strained. If desired grate in some of the rind. Peach Ice Juice and pulp (mashed) of six peaches. Strawberry Ice Six teacups strawberries, mashed to pulp. Biscuit Tortoni 1 pint whipped cream Y^ cup rolled macaroons 1 cup powdered sugar 1 tablespoon chopped almonds 1 cup water ' 3^ cup sherry 4 eggs, yolks Yi teaspoon almond extract Make syrup, beat eggs well and add to syrup when cold. Cook in double boiler, beat in cold water, add whipped cream. Pack and freeze. Mrs. H. S. Robertson (Phi Omega). Caramel Ice Cream 1 pint milk 3 beaten eggs 1 cup sugar 1 teaspoon salt 1 level tablespoon flour Add to hot milk and cook. Put one cup sugar in frying pan and heat until it becomes liquid. Add one-half cup water and let it become liquid again. Strain into custard and add one quart cream and vanilla to taste. Freeze. Mabel A. Brown (Rho Sigma). Caramel Ice Cream 1 cup sugar ^ cup flour 1 quart milk 2 eggs Beat sugar, flour and eggs together and let the quart of milk come to a boil, and then add the sugar, flour and eggs. Put one cup sugar in frying pan and stir until it turns liquid and begins to smoke. Add to the custard, cool, strain and add one quart sweet cream. This makes a delicious dessert if marshmallows which have been cut into bits are added when the cream is half frozen. Ellen Glasscoff (Zeta). Chocolate Ice Cream Mix one cup sugar and two tablespoons flour, add two beaten eggs. Add one pint scalded milk and two squares melted chocolate. Cook in double boiler until thick and smooth. When cool add one pint cream and freeze. Florence Thorpe (Lambda). Chocolate Ice Cream 1 tablespoon flour 1¾ cups sugar pinch of salt Add gradually two cups scalded milk. Melt three squares of chocolate over hot water, add slowly to boiling custard. Then add one can condensed cream and one can of milk (equals one quart cream) and freeze. Hattie Mae Brown (Phi). Coffee Frappe 2 cups cream, for whipping 1 cup strong coffee (ice cold) 1 cup powdered sugar, powdered fine Whip cream well. Add coffee, which must be ice cold, drop by drop. Then mix in sugar a few grains at a time, using the whipping motion throughout the making of the frappe. Remove from bowl, place in mould and pack in freezing mixture of ice and rock salt in the proportion two to one. Grace Johnston (Omicron). Cranberry Ice 1 quart cranberries 1 pint hot water