1 cup chopped dates 1 cup English walnuts, chopped fine 1 teaspoon baking powder✪ Krummel Tart Mix together, then add the stiffly beaten whites of the six eggs. Bake and when cool serve with whipped cream. Alice Christopher Browne (Sigma). Lemon Pudding Beat yolks four eggs very light, add four tablespoons sugar, two tablespoons of water and grated rind and juice of one lemon✪ Lemon Pudding. Cook to custard in double boiler. Beat whites of four eggs very light. Add two tablespoons sugar. Beat thoroughly into the custard. Serve in sherbet glasses. Elsie Sovereign (Sigma). Lemon Sponge Pudding Yi cup sugar 1 large lemon, or 2 small ones 3 eggs✪ Lemon Sponge Pudding Yz packet gelatine Mix sugar with grated rind and juice of lemon, and add beaten yolks of the eggs. Also mix gelatine (previously dissolved) with well 196 DELTA GAMMA COOK BOOK beaten whites of the eggs. Stir together the two mixtures, beating until stiff. A httle sherry may be added for seasoning. No cooking, except to dissolve the gelatine. Mrs. James Warren McCrosky (Kappa and Chi Upsilon), Maple Mousse 1 pint milk 2 eggs 3 tablespoons cornstarch 1 cup dark brown sugar 1 teaspoon vanilla 3^ pint cream, whipped✪ Maple Mousse Put sugar in pan and cook until it turns dark brown. Heat milk, then add eggs and cornstarch. Boil twenty minutes. When thick- ened, add melted sugar, vanilla. Put in sherbet glasses and when ready to serve, add whipped cream and whole pecan nuts. Psi. Marshmallow Pudding One-half pound marshmallows, cut in four pieces. Soak marsh- mallows over night in one-half pint cream (part milk may be used). Put on ice before serving. Add oranges cut in small pieces, pine- apple, nuts, strawberries, Malaga grapes. Any kind of fruit may be used.✪ Marshmallow Pudding Serve in ice cups. Whip one-half pint of cream and put on top with cherry or strawberry in center. A. Evelyn Abel (Rho Sigma). Nun Cake 3 eggs, beaten separately 3^ cup sugar, beaten into yolks of eggs 1 cup broken or chopped English walnuts 2 tablespoons flour 1 teaspoon baking powder vanilla✪ Nun Cake Bake in two pans and fill with sweetened and flavored whipped cream. Leonora Mann (Lambda Nu). DESSERTS 197 Omelet Souffle 5 eggs 14: teaspoon salt 3 tablespoons powdered sugar grated rind ^ lemon 3 tablespoons lemon juice✪ Omelet Souffle Beat yolks of eggs until light colored and thick. Add sugar gradually, then grated rind and lemon juice. Pour this mixture over whites of eggs, beaten with salt until dry, and cut and fold the two together. Pour into buttered baking dish or into individual cases and bake in quick oven until well puffed and of a delicate brown color. Serve at once with Sabayon sauce. Grace Johnston (Omicron). Orange Delicious , ) boil 8 minutes and add orange juice 1 cup water J . o ^ 2 cups orange juice yolks of 2 eggs 1 cup cream 1 cup whipping cream✪ Orange Delicious Scald thin cream and add eggs. Cook over hot water until mixture thickens. Cool and add to first mixture with cream beaten stiff. Freeze. Grace L. Adams (Lambda Nu). Orange Float One pint of boiling water, one and one-half tablespoons of corn starch, dissolved in a little cold water, one cup of sugar, juice of one lemon, grated rind of half of it✪ Orange Float. When cold pour it over two oranges, sliced. Beat the whites of two eggs, with two tablespoons of sugar and spread over the top. Carrie D. Reed (Kappa).

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1 cup chopped dates 1 cup English walnuts, chopped fine 1 teaspoon baking powder Mix together, then add the stiffly beaten whites of the six eggs. Bake and when cool serve with whipped cream. Alice Christopher Browne (Sigma). Lemon Pudding Beat yolks four eggs very light, add four tablespoons sugar, two tablespoons of water and grated rind and juice of one lemon. Cook to custard in double boiler. Beat whites of four eggs very light. Add two tablespoons sugar. Beat thoroughly into the custard. Serve in sherbet glasses. Elsie Sovereign (Sigma). Lemon Sponge Pudding Yi cup sugar 1 large lemon, or 2 small ones 3 eggs Yz packet gelatine Mix sugar with grated rind and juice of lemon, and add beaten yolks of the eggs. Also mix gelatine (previously dissolved) with well 196 DELTA GAMMA COOK BOOK beaten whites of the eggs. Stir together the two mixtures, beating until stiff. A httle sherry may be added for seasoning. No cooking, except to dissolve the gelatine. Mrs. James Warren McCrosky (Kappa and Chi Upsilon), Maple Mousse 1 pint milk 2 eggs 3 tablespoons cornstarch 1 cup dark brown sugar 1 teaspoon vanilla 3^ pint cream, whipped Put sugar in pan and cook until it turns dark brown. Heat milk, then add eggs and cornstarch. Boil twenty minutes. When thick- ened, add melted sugar, vanilla. Put in sherbet glasses and when ready to serve, add whipped cream and whole pecan nuts. Psi. Marshmallow Pudding One-half pound marshmallows, cut in four pieces. Soak marsh- mallows over night in one-half pint cream (part milk may be used). Put on ice before serving. Add oranges cut in small pieces, pine- apple, nuts, strawberries, Malaga grapes. Any kind of fruit may be used. Serve in ice cups. Whip one-half pint of cream and put on top with cherry or strawberry in center. A. Evelyn Abel (Rho Sigma). Nun Cake 3 eggs, beaten separately 3^ cup sugar, beaten into yolks of eggs 1 cup broken or chopped English walnuts 2 tablespoons flour 1 teaspoon baking powder vanilla Bake in two pans and fill with sweetened and flavored whipped cream. Leonora Mann (Lambda Nu). DESSERTS 197 Omelet Souffle 5 eggs 14: teaspoon salt 3 tablespoons powdered sugar grated rind ^ lemon 3 tablespoons lemon juice Beat yolks of eggs until light colored and thick. Add sugar gradually, then grated rind and lemon juice. Pour this mixture over whites of eggs, beaten with salt until dry, and cut and fold the two together. Pour into buttered baking dish or into individual cases and bake in quick oven until well puffed and of a delicate brown color. Serve at once with Sabayon sauce. Grace Johnston (Omicron). Orange Delicious , ) boil 8 minutes and add orange juice 1 cup water J . o ^ 2 cups orange juice yolks of 2 eggs 1 cup cream 1 cup whipping cream Scald thin cream and add eggs. Cook over hot water until mixture thickens. Cool and add to first mixture with cream beaten stiff. Freeze. Grace L. Adams (Lambda Nu). Orange Float One pint of boiling water, one and one-half tablespoons of corn starch, dissolved in a little cold water, one cup of sugar, juice of one lemon, grated rind of half of it. When cold pour it over two oranges, sliced. Beat the whites of two eggs, with two tablespoons of sugar and spread over the top. Carrie D. Reed (Kappa).

Delta Gamma cook book