Scald with boiling water one cup of corn meal and then make quite thin with butter milk. Add salt and soda, one-half teaspoon of each, two tablespoons of melted butter and one well beaten egg✪ Southern Corn Meal Spoon Bread. Cook in greased pudding dish for twenty minutes. A favorite dish in the South for breakfast, eaten with butter or steak gravy. Mrs. Mary Comfort Leonard (one of Delta Gamma's Founders). Scotch Short Bread ]/2 pound butter 3^ cup powdered sugar 2 cups sifted flour✪ Scotch Short Bread Cream butter and sugar. Add one cup flour and stir until flour is all worked into the butter and sugar. Take the bread board and put the second cup of flour on the board and work this into the dough. BREADS 123 When the flour is all worked in sprinkle a little additional flour on the board and roll the dough into a sheet about one-half inch thick. Cut with a cookie cutter or leave in sheet, marking off squares with a fork. Bake on the bottom of a dripping pan or cookie sheet, first putting " a piece of unbuttered white paper on the pan. Bake in a slow oven for thirty minutes, but do not brown. Should be almost white or butter colored. When done sprinkle with powdered sugar. Rae Goodnow Hensel, (Lambda Nu). Rolls Cinnamon Rolls 2 cups flour 2 tablespoons lard 2 heaping teaspoons baking powder 1 beaten egg added to 3^ cup milk✪ Cinnamon Rolls Roll out and spread with melted butter, sugar and cinnamon, then roll up and cut into pieces the desired thickness. Miriam Starrett (Kappa). French Rolls Prepare dough as for bread and work in one-fourth pound butter and one-fourth pound sugar. Add four well beaten eggs✪ French Rolls, form into rolls and put in buttered baking pan. Let them rise half an hour, brush top with beaten egg and bake. Mrs. J. C. Elhott King (Lambda). Hot Cross Buns 1 cup scalded milk 14, cup sugar ^ teaspoon cinnamon 3/^ yeast cake dissolved in 3^ cup luke warm water 2 tablespoons butter 3 cups flour }/2 teaspoon salt 1 egg 14: cup cut up raisins or currants✪ Hot Cross Buns Mix butter, sugar, salt and milk. When luke warm add dis- solved yeast cake, cinnamon, flour, and egg (well beaten). When thoroughly mixed add raisins and cover. Let rise over night. In morning shape and form into large biscuits. Place in greased pans 124 DELTA GAMMA COOK BOOK one inch apart. Let rise, brush over with beaten egg. Let bake twenty minutes (sprinkle with a Httle sugar and cinnamon after brushed with egg). Mildred Lawrence (Alpha Delta). Light Rolls Make a sponge of one cake compressed yeast, one-half cup warm milk and flour enough for stiff batter. Let rise until double its size, add: 2 eggs, whites beaten 34 scant cup sugar 3^ cup lard Yi teaspoon salt 13^ cups warm milk Add more flour to make stiff and let rise again. Form into rolls, let rise and bake. These require no kneading. Breta Bills (Kappa). Luncheon Rolls Add one-fourth cup butter, one and one-half tablespoons of sugar and one-half teaspoon salt to one cup of scalded milk. When mixture is lukewarm add one cake of yeast, dissolved in one-fourth cup of lukewarm water, the white of one egg well beaten and three and three-fourths cups sifted flour✪ Luncheon Rolls. Knead, let rise. Shape by cutting with large biscuit cutter, spread with melted butter, fold over. Let these rise and then bake in a moderate oven for about twenty minutes. This makes two dozen rolls. Beulah Guthrie Rice (Phi Omega). Parker House Corn Rolls ✪ Parker House Corn Rolls

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Scald with boiling water one cup of corn meal and then make quite thin with butter milk. Add salt and soda, one-half teaspoon of each, two tablespoons of melted butter and one well beaten egg. Cook in greased pudding dish for twenty minutes. A favorite dish in the South for breakfast, eaten with butter or steak gravy. Mrs. Mary Comfort Leonard (one of Delta Gamma's Founders). Scotch Short Bread ]/2 pound butter 3^ cup powdered sugar 2 cups sifted flour Cream butter and sugar. Add one cup flour and stir until flour is all worked into the butter and sugar. Take the bread board and put the second cup of flour on the board and work this into the dough. BREADS 123 When the flour is all worked in sprinkle a little additional flour on the board and roll the dough into a sheet about one-half inch thick. Cut with a cookie cutter or leave in sheet, marking off squares with a fork. Bake on the bottom of a dripping pan or cookie sheet, first putting " a piece of unbuttered white paper on the pan. Bake in a slow oven for thirty minutes, but do not brown. Should be almost white or butter colored. When done sprinkle with powdered sugar. Rae Goodnow Hensel, (Lambda Nu). Rolls Cinnamon Rolls 2 cups flour 2 tablespoons lard 2 heaping teaspoons baking powder 1 beaten egg added to 3^ cup milk Roll out and spread with melted butter, sugar and cinnamon, then roll up and cut into pieces the desired thickness. Miriam Starrett (Kappa). French Rolls Prepare dough as for bread and work in one-fourth pound butter and one-fourth pound sugar. Add four well beaten eggs, form into rolls and put in buttered baking pan. Let them rise half an hour, brush top with beaten egg and bake. Mrs. J. C. Elhott King (Lambda). Hot Cross Buns 1 cup scalded milk 14, cup sugar ^ teaspoon cinnamon 3/^ yeast cake dissolved in 3^ cup luke warm water 2 tablespoons butter 3 cups flour }/2 teaspoon salt 1 egg 14: cup cut up raisins or currants Mix butter, sugar, salt and milk. When luke warm add dis- solved yeast cake, cinnamon, flour, and egg (well beaten). When thoroughly mixed add raisins and cover. Let rise over night. In morning shape and form into large biscuits. Place in greased pans 124 DELTA GAMMA COOK BOOK one inch apart. Let rise, brush over with beaten egg. Let bake twenty minutes (sprinkle with a Httle sugar and cinnamon after brushed with egg). Mildred Lawrence (Alpha Delta). Light Rolls Make a sponge of one cake compressed yeast, one-half cup warm milk and flour enough for stiff batter. Let rise until double its size, add: 2 eggs, whites beaten 34 scant cup sugar 3^ cup lard Yi teaspoon salt 13^ cups warm milk Add more flour to make stiff and let rise again. Form into rolls, let rise and bake. These require no kneading. Breta Bills (Kappa). Luncheon Rolls Add one-fourth cup butter, one and one-half tablespoons of sugar and one-half teaspoon salt to one cup of scalded milk. When mixture is lukewarm add one cake of yeast, dissolved in one-fourth cup of lukewarm water, the white of one egg well beaten and three and three-fourths cups sifted flour. Knead, let rise. Shape by cutting with large biscuit cutter, spread with melted butter, fold over. Let these rise and then bake in a moderate oven for about twenty minutes. This makes two dozen rolls. Beulah Guthrie Rice (Phi Omega). Parker House Corn Rolls

Delta Gamma cook book