Delta Gamma cook book

Orange Pudding Peel four large oranges, cut and sprinkle with one cup of sugar. Let stand while making custard. Custard : 1 quart milk whites of 2 eggs yolks of 5 eggs little salt 1 tablespoon cornstarch Steam custard until it thickens, then turn over the orange. Beat the whites of three eggs with powdered sugar. Drop on custard and brown in oven. Marguerite Klinker (Kappa). 198 DELTA GAMMA COOK BOOK Orange Pudding 1 cup bread crumbs yolks 2 eggs }/2 cup sugar whites of 4 eggs grated rind and juice of }/2 large orange Cover bread crumbs with milk. Beat yolks until hght, add rind and juice of orange. Beat whites stiff and add sugar to whites. Add to batter. Bake in a pan set in water for thirty or forty minutes. Lois Tennant Pennock (Lambda). Golden Sauce for Orange Pudding ^ cup butter Q , I cream %, cup sugar Add beaten yolks of two eggs and rind and juice of one-half large orange. Then add one-third cup hot milk. Beat well and let it come to a boil. Serve hot. Lois Tennant Pennock (Lambda Nu). Orange Puffs 4 tablespoons butter yolks of 2 eggs 1 cup sugar 4 tablespoons milk 2 teaspoons baking powder whites of 2 eggs 1 teaspoon grated orange rind 2 cups flour Mix in order given and bake in small gem pans from twenty to twenty-five minutes. Serve hot with orange sauce. Lena F. Harris (Kappa). Orange Puffs 6 yolks of eggs 1 pint milk 5 tablespoons flour 3^ teaspoon salt 1 tablespoon melted butter Beat yolks of eggs very light, add milk, pour part of this mixture on the flour. Beat smooth and add the remainder of the mixture, then butter and salt. Half fill buttered muffin pans. Bake twenty minutes in a quick oven. Serve hot with sauce made from 6 whites beaten stiff 1 cup powdered sugar juice of 1 lemon or 2 oranges. Pour over the puffs. Marjorie Preston Stevens (Lambda). DESSERTS 199 Orange Short Cake 3^ cup butter 1 cup flour Y2 cup sugar 2 teaspoons baking powder 1 egg pinch salt 3<^ cup milk Yi teaspoon vanilla Cream butter, add sugar and egg well beaten. Mix and sift dry ingredients, adding alternately with milk to the first mixture. Beat thoroughly and bake. Cut up the oranges and cover with sugar cream sauce. Alberta E. Foote (Zeta). Cream Sauce for Orange Short Cake 1 cup whipping cream 1^ teaspoon vanilla 3^ cup powdered sugar Beat cream until stiff, add sugar and vanilla. Any kind of fruit or berries can be used in place of oranges. Alberta E. Foote (Zeta). Orange Short Cake Mix dough as for biscuit and bake in round pan. Split cake while hot and butter well. Slice oranges crosswise, removing seeds and place between the layers. Cover top of cake thickly with sugar. Serve with whipped cream. Edna M. McKinley (Rho Sigma). Baked Peaches Select large, fine peaches. Bake with skins (these may be removed before serving if pre- ferred). Before eating, it is better to remove the stone and cover the halves with sugar. Serve with either plain or whipped cream. Ina Firkins (Lambda). Baked Peach Dumplings 1 pint flour 1 teaspoon salt 2 teaspoons baking powder 1 cup butter milk to make very soft dough Cut into strips and wrap around each peach (removing stones), leaving top and bottom of fruit exposed. Stand in baking dish in 200 DELTA GAMMA COOK BOOK