Delta Gamma cook book

Cut slices of pineapple in two, then split the halves and use to line bottom and sides of a mould, holding five cups. Soften gelatine with cold water and dissolve in one cup hot pineapple, either grated, or sliced made fine, and mixed with the syrup in the can; add sugar and lemon juice and stir over ice water until beginning to set; then add one-half the cherries and nuts chopped, and fold in one and one-half cups of cream beaten solid. Turn into lined mould. When cold and set, unmould and decorate with rest of cream, beaten solid, and sprinkle with rest of chopped cherries and nuts. Grace Johnston (Omicron). Pineapple Bavarian Cream 1 whole pineapple 1 cup sugar Y2 box Knox's gelatine Yi cup cold water 2 lemons Yi cup hot water 1 pint cream Stew the pineapple with the sugar ten minutes, if canned fruit is used, longer if fresh fruit is used. Soak the gelatine in cold water and dissolve in the boiling water, add juice of two lemons, and strain into the fruit and beat until slightly cool. Add the whipped cream and pour in a plain mould or one lined with cake. Helen Hine Aigler (Xi). Strawberry Bavarian Cream One pint strawberries (canned or fresh fruit) in which one-half package Knox's gelatine has been dissolved. When partly set, beat to a froth and add one cup cream whipped stiff. Pour in mold. Serve with whipped cream. If canned fruit is used add few drops lemon juice to fruit. Nettie V. Drew (Alpha Delta). Caramel Charlotte 2 tablespoons Knox's gelatine Y cup cold water 1 cup cream 1 cup sugar 1 teaspoon vanilla 1 cup boihng water 1 cup whipped cream Soak the gelatine in cold water. [Scald cream. Make caramel of sugar by cooking in an iron frying pan until light brown. Add boiling water to it, slowly. Add hot cream. Pour tablespoon hot water over the gelatine and add the first mixture to it. Place in a bowl of ice and stir occasionally. When mixture becomes thick, and like syrup, add whipped cream and flavoring. Pour into a wet mould and cool. Theodora Stark Carpenter (Lambda). Charlotte Russe 1 tablespoon Knox's granulated gelatine Yi cup cold water 1 teaspoon vanilla 1 pint cream lady fingers 3/4 cup powdered sugar Soak gelatine in cold water. Whip cream and sprinkle sugar over it. Dissolve gelatine over hot water, strain into whipped cream, beating all the time and add flavoring. Stand bowl containing mixture in ice water and stir continually until it begins to thicken. Turn into a mould lined with lady fingers. Elvira Smith (Epsilon). Charlotte Russe 1 quart of cream, a little less than Yi package of gelatine Sweeten and flavor the cream, dissolve the gelatine in one-half tumbler of milk (set in a vessel of hot milk) . Whip the cream, add the gelatine and whip a little longer. Mabel M. Reese (Psi). Charlotte Russe Make a custard of one cup milk, yolks of two eggs, one cup sugar, one teaspoon vanilla. Add when made, three good teaspoons of gelatine which have been soaked in a little cold water. Whip one quart of cream very stiff. When custard begins to harden, add it slowly to the cream and beat thoroughly. Pour into a dish which has been lined with sponge cake. Let harden. This will serve twelve persons. Leulah J. Hawley (Lambda Nu). French Chocolate Cream 1 pint heavy cream 1 cup powdered sugar