Delta Gamma cook book

Let milk and sugar come to a boil and then add chocolate. Boil until it forms soft ball in cold water. Let it stand until almost cool, then stir. Grace Conners Nelson (Lambda Nu). Filling for Any Chocolate Cake 2 cups milk 2 squares chocolate 1 cup sugar vanilla 4 dessert spoons cornstarch Boil this as you do chocolate pudding. When it thickens set aside until partly cooled, then stir and put on cake. Grace Conners Nelson (Lambda Nu). Chocolate Icing 2 cups sugar 2 egg whites Yi cup boiling water • bit of butter in chocolate 23^ squares chocolate Boil sugar and water until it threads, then beat in stiff beaten whites. When about ready to put on cake add melted chocolate. Then spread on cake. Anna Glindemann (Nu). CAKE FROSTINGS 179 Chocolate Icing beaten whites of 2 eggs 1 cup powdered sugar 2 squares melted chocolate then fold in 3^ pint cream, whipped use H of 3^ pint bottle. Doris Churchill (Rho). Chocolate Icing 7 tablespoons grated chocolate 1 egg, beaten whole ^ cup sugar 2 tablespoons sweet cream Beat well together and set on stove; bring to a boil, stirring constantly. When just boiling take from fire and add one-half teaspoon vanilla and beat until cool. Margaret Denfeld Hudson (Lambda). Frosting for Cake }/i cup cream, sweet or sour 1 teaspoon vanilla 2 squares chocolate, melted over hot water Stir powdered sugar into the cream, adding it slowly, until almost stiff enough to spread, then add the melted chocolate. Add sugar until stiff. Edith Foulke (Lambda Nu). Frosting 1 cup sugar pinch of salt Yi cup boiling water 1 tablespoon sugar whites of 2 eggs vanilla pinch of cream of tartar Cook the sugar and water together very slowly, without stirring. Beat whites of eggs and add one tablespoon of uncooked sugar and pinch of salt. Add one tablespoon of boiling sugar to beaten eggs and beat well. Add more gradually. Be sure the last three tablespoons of sugar syrup boils well before adding to the beaten whites. Put the frosting in a double boiler and keep lifting carefully with a spoon. Cook until it keeps its shape when lifted with a spoon (about three or four minutes). Remove from the fire, add cream of tartar and vanilla. This makes a rich thick frosting for cake. Alcetta Gilbert Clark (Lambda Nu). Lemon Filling 2 cups confectionery sugar 3 tablespoons cream Mix together and add yolks of three or four eggs. Flavor with lemon. Cora Harmon (Pi). Lemon Filling grated rind and juice of 1 lemon 1 egg 1 cup sugar Beat well and cook in double boiler until done. Beat until thick enough to spread. Katharine F. Herrmann (Alpha Beta). Mocha Frosting 2 cups .powdered sugar 8 teaspoons cocoa 3^ cup oleomargarine 3 tablespoons hot coffee Stir and put on cake. Grace Conners Nelson (Lambda Nu). Mocha Icing a piece of butter the size of an egg 1 tablespoon cocoa Mix the cocoa and butter together. Then add: 2 tablespoons cold coffee 1 teaspoon vanilla 2 cups confectioner's sugar Gladys Gary (Eta). Marshmallow Filling 3 cups sugar 1 cup water 3 tablespoons corn syrup Mix and cook until it makes a soft ball in cold water. Remove from fire and beat slowly into stiffly beaten whites of three eggs. Add one cup of marshmallows, chopped fine, one cup chopped pecans and one teaspoon vanilla. Beat until cool and creamy. Eva Webb Dodd (Founder). CAKE FROSTINGS 181