Apples a la Tomato Peel and core apples that do not break when cooking and put in water to cover them. Drop in enough red cinnamon candies to color the water and cook until done. Serve with whipped cream and nuts in the center. Irene Blades Hickman (Theta) . Apple Dumplings 1 pint flour pinch of salt 1 good teaspoon baking powder 2 large tablespoons butter Mix all together with milk until soft. Roll a little and fill with quartered apples sweetened. Put in a deep pan and after they have started to bake pour following sauce around them and continue baking. Cook together for five minutes: one pint boiling water, three tablespoons sugar✪ Apple Dumplings, and two tablespoons butter. Mary M. Breene (Tau Zeta). 184 DELTA GAMMA COOK BOOK Stufifed Apples Peel and core sour apples, place in baking dish. Fill each center with sugar and one teaspoon of lemon juice. Measure one table- spoon of water for each apple and pour it around them. Bake until apples are soft, from twenty to forty minutes, basting every ten minutes. Place apples in dish, stuff with chopped nuts and dates, then pour juice over. Serve cold with whipped cream. Elsie Foulke Haney (Lambda) . Apricot Souffle 1 jelly glass of apricot marmalade 4 egg whites, Y2 stiffly beaten Y2 cup granulated sugar✪ Apricot Souffle Beat eggs, add sugar gradually, then beat in marmalade. Bake in moderate oven from twenty to twenty-five minutes. Let it stay in open oven from which the heat has been turned off until ready to serve. Serve with whipped cream. Ina Firkins (Lambda Nu). Apple Souffle Make as above, using one cup grated raw apple, or very thick apple sauce instead of apricot✪ Apple Souffle. Serve with whipped cream. Ina TenEyck Firkins (Lambda). Transparent Apples 2 cups sugar (granulated) 1 cup water Boil five minutes, to a syrup. Add 1 teaspoon mapleine. Pare and core 6 apples.✪ Transparent Apples Place in syrup for about fifteen minutes. Turn over and cook until transparent. Take out, put on plate and cool. Serve with whipped cream. Very good served with pork. Frances M. Samuel (Rho). Banana Whip 1 banana 3^ cup double cream Y^ cup sugar 2 pistachio nuts 1 tablespoon lemon juice✪ Banana Whip Peel bananas, scrape off the coarse threads and press pulp through a sieve, add sugar, and lemon juice and cook over fire, stirring con- DESSERTS 185 stantly until it boils. Remove from the fire' and let chill. Beat cream until firm to the bottom of bowl. Fold the chilled banana together and turn into two glasses. Chop nuts fine and sprinkle on top. Serves two. Norma Rosholt Cammack (Lambda). Bird's Nest Pudding Beat one egg well and add it to two tablespoons sugar, rubbed into one tablespoon butter. Then add one small cup of milk and one cup of flour sifted with one rounded teaspoon of baking powder. Fill a deep dish with small pieces of apple or other fruit, cover with a small cup of sugar and juice of half a lemon✪ Bird's Nest Pudding. Pour the batter over this and bake in a hot oven forty minutes. Serve hot with cream. Edna Judson Wilde (Lambda Nu). Black Pudding }/2 cup molasses 3^ teaspoon soda }4: cup butter 3^ teaspoon cloves ]4: cup sugar 3^ teaspoon cinnamon ]4: cup milk 13/2 cups flour 2 eggs✪ Black Pudding Steam one hour. Serve hot with egg sauce. Egg Sauce Beat two eggs well, adding one cup sugar gradually and flavor with vanilla✪ Egg Sauce. H. Safford (Nu). Blueberry Pudding 2 eggs 2 tablespoons baking powder 2 cups flour 2 cups of berries ✪ Blueberry Pudding

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Apples a la Tomato Peel and core apples that do not break when cooking and put in water to cover them. Drop in enough red cinnamon candies to color the water and cook until done. Serve with whipped cream and nuts in the center. Irene Blades Hickman (Theta) . Apple Dumplings 1 pint flour pinch of salt 1 good teaspoon baking powder 2 large tablespoons butter Mix all together with milk until soft. Roll a little and fill with quartered apples sweetened. Put in a deep pan and after they have started to bake pour following sauce around them and continue baking. Cook together for five minutes: one pint boiling water, three tablespoons sugar, and two tablespoons butter. Mary M. Breene (Tau Zeta). 184 DELTA GAMMA COOK BOOK Stufifed Apples Peel and core sour apples, place in baking dish. Fill each center with sugar and one teaspoon of lemon juice. Measure one table- spoon of water for each apple and pour it around them. Bake until apples are soft, from twenty to forty minutes, basting every ten minutes. Place apples in dish, stuff with chopped nuts and dates, then pour juice over. Serve cold with whipped cream. Elsie Foulke Haney (Lambda) . Apricot Souffle 1 jelly glass of apricot marmalade 4 egg whites, Y2 stiffly beaten Y2 cup granulated sugar Beat eggs, add sugar gradually, then beat in marmalade. Bake in moderate oven from twenty to twenty-five minutes. Let it stay in open oven from which the heat has been turned off until ready to serve. Serve with whipped cream. Ina Firkins (Lambda Nu). Apple Souffle Make as above, using one cup grated raw apple, or very thick apple sauce instead of apricot. Serve with whipped cream. Ina TenEyck Firkins (Lambda). Transparent Apples 2 cups sugar (granulated) 1 cup water Boil five minutes, to a syrup. Add 1 teaspoon mapleine. Pare and core 6 apples. Place in syrup for about fifteen minutes. Turn over and cook until transparent. Take out, put on plate and cool. Serve with whipped cream. Very good served with pork. Frances M. Samuel (Rho). Banana Whip 1 banana 3^ cup double cream Y^ cup sugar 2 pistachio nuts 1 tablespoon lemon juice Peel bananas, scrape off the coarse threads and press pulp through a sieve, add sugar, and lemon juice and cook over fire, stirring con- DESSERTS 185 stantly until it boils. Remove from the fire' and let chill. Beat cream until firm to the bottom of bowl. Fold the chilled banana together and turn into two glasses. Chop nuts fine and sprinkle on top. Serves two. Norma Rosholt Cammack (Lambda). Bird's Nest Pudding Beat one egg well and add it to two tablespoons sugar, rubbed into one tablespoon butter. Then add one small cup of milk and one cup of flour sifted with one rounded teaspoon of baking powder. Fill a deep dish with small pieces of apple or other fruit, cover with a small cup of sugar and juice of half a lemon. Pour the batter over this and bake in a hot oven forty minutes. Serve hot with cream. Edna Judson Wilde (Lambda Nu). Black Pudding }/2 cup molasses 3^ teaspoon soda }4: cup butter 3^ teaspoon cloves ]4: cup sugar 3^ teaspoon cinnamon ]4: cup milk 13/2 cups flour 2 eggs Steam one hour. Serve hot with egg sauce. Egg Sauce Beat two eggs well, adding one cup sugar gradually and flavor with vanilla. H. Safford (Nu). Blueberry Pudding 2 eggs 2 tablespoons baking powder 2 cups flour 2 cups of berries

Delta Gamma cook book