Delta Gamma cook book

1 cup sweet milk 3^ teaspoon salt Steam for two hours. Elizabeth McDowell (Omicron). 186 DELTA GAMMA COOK BOOK Bread Pudding 1 pint of fine bread crumbs 1 quart sweet milk yolks of 4 eggs ]/2 cup brown sugar butter size of an egg grated rind of 1 lemon Bake until thick. Beat up the whites of the eggs, juice of the lemon, and a teacup of sugar. Spread over top and brown in the oven. Harriet Jefferson Pinkham (Lambda). Brown Betty 2 cups apples, sliced thin 1 cup bread crumbs 2 tablespoons butter, cut into bits Butter a baking dish and put layer of apples sprinkled with sugar and a little cinnamon, then layer of crumbs, alternating layers. Dot layers of crumbs with bits of butter. Add a few tablespoons of water. Bake closely covered thirty to forty minutes, then uncover and brown. Serve hot or cold with sweetened cream and nutmeg. Madge Smith (Chi). Boiled Caramel Custard 1 quart milk jt, 4 eggs 4 level tablespoons flour 4 tablespoons sugar besides the sugar used in making the caramel syrup 4 tablespoons caramel syrup, made by browning white sugar to a dark syrup and adding boiling water. pinch of salt vanilla to taste Beat up yolks of eggs and add sugar and flour mixed, salt, cara- mel and a little cold milk so it will pour easily. Add this mixture to a quart of hot milk, and cook in a double boiler until the custard thickens. The whites of the eggs may be used to make meringue. Beat and sweeten and put on top of the custard when ready to serve. Margaret Frisbie Wood (Lambda Nu). DESSERTS ■ 187 Brown Pudding 1 egg 13^ cups flour 2 tablespoons sugar 3^ cup molasses 1 teaspoon soda stirred well into molasses 2 tablespoons melted butter Beat well, then add one-half cup boiling water. This makes a thin pudding, but do not add any more flour. Steam one hour. Sauce Yolks of two eggs beaten with one-half cup sugar, the longer beaten the better. Add one-half pint whipped cream, but do not add until ready to serve. Flavor. Florence Bemis Reed (Omega). Carrot Pudding 1 cup granulated sugar 1 teaspoon soda 1 cup suet spices and vanilla 1 cup grated raw potatoes 1 cup raisins 1 cup grated raw carrots 1 cup currants 13^ cups flour Boil in double boiler for three hours. Serve with brandy sauce. Besse WUder (Pi). Cherry Pudding 1 cup flour ) 13^ teaspoon baking powder \ sift together pinch salt J Beat yolk of one egg and add one-third cup sugar, three table- spoons melted butter, one-quarter cup milk. Mix with the sifted mixture. Add one cup seeded cherries and white of egg beaten. Steam in five cups for twenty-five minutes. For chocolate pudding add two squares melted chocolate instead of the cherries. Serve with hard sauce. Hard Sauce }4 cup butter 2 tablespoons cream 1 cup powdered sugar vanilla Helen Plant Southall (Lambda). 188 DELTA GAMMA COOK BOOK Cherry Torte 1 teaspoon baking powder 1 cup of flour 1 tablespoon butter 1 egg 6 teaspoons sugar Mix and put into pan. Pour in cherries and place in oven. Mix yolks of four eggs, one cup sugar, three-fourths cup milk and one tablespoon cornstarch. Pour over fruit and bake one hour. Beat whites of eggs with sugar and spread over pudding and brown. Florence Mayer (Tau Zeta). Chocolate Cream 2 cups scalded milk }/i teaspoon salt 1 cup sugar ^ cup cold milk 5 tablespoons cornstarch V/i squares Baker's chocolate