Delta Gamma cook book

2 ounces bitter chocolate 1 1/2 teaspoons gelatine 1/2 teaspoon butter 1/4 teaspoon vanilla 1/4 cup water Combine chocolate, water, butter and melt over hot water. Add gelatine, which should be allowed to stand in water to cover, and stir in powdered sugar. Cool, stirring occasionally so that it will not set. Fold slowly into the cream which should be beaten stiff. Pour into a mold wet with cold water and chill. Will serve eight. Alice B. Fraser (Lambda Nu). Delight Pudding Soak one tablespoon Knox's powdered gelatine in one-fourth cup cold water for five minutes, dissolve it in one-fourth cup boiling water and add one cup sugar. When cooled to thick syrup, add one pint heavy cream, beaten stiff, one-half dozen rolled macaroons, one dozen marshmallows, a few candied cherries, cut up, and onefourth pound chopped blanched almonds. Flavor with vanilla or sherry. Set in mould, in cold place, to harden. Serve with whipped cream, or not as preferred. Florence Schuyler Thorpe (Lambda). Fruit Pudding juice of 1 can of pineapple juice of 1 lemon 3^ cup sugar 1/2 box of Knox's lemon gelatine dissolved in 1/4 cup cold water Let come to a boil then pour over the beaten whites of four eggs. Cut the pineapple in small pieces and add one-half pound Malaga grapes, halved and seeded. Arrange the fruit in a mould, pour the liquid gelatine over it and let congeal. Serve with a soft custard. Drop flecks of whipped cream over the top. Nelle McCoy Frank (Theta). Macaroon Pudding Dissolve one-half package Knox's gelatine in one pint of milk. Cook in double boiler until milk is warm, then add yolks of four eggs well beaten with cup of sugar. Cook until creamy. Beat the whites of the eggs and add to the custard when taken from the stove. Flavor with vanilla, pour into mould, which has been wet with cold water and lined with macaroons. Serve with whipped cream. Mrs. F. R. Wooster (Rho). Marshmallow Pudding 1/4 cup sugar 3 eggs, yolks and whites beaten separately 1 pint scalded milk 1 tablespoon Knox's gelatine }4: pound marshmallows, cut in small pieces }/2 cup nuts 3/4 cup maraschino cherries Beat eggs and sugar well, add the hot milk and cook until a coating will form on the spoon. Soak gelatine in one tablespoon of cold water. Add this to custard and stir until dissolved. Strain and beat until partially cool, then add the marshmallows, nuts and cherries. The custard should not be hot enough to entirely melt the marshmallows. Last of all, add stiffly beaten whites of eggs. Cool in mould. Serve with whipped cream and cherries. Grace Ware Chambers (Lambda). Marshmallow Pudding Dissolve four teaspoons Knox's gelatine in one cup warm water over tea-kettle. Beat whites of five eggs very stiff, pinch of salt. Add to them one and one-fourth cups granulated sugar and beat well. Then add dissolved gelatine and beat ten minutes. Flavor with vanilla. Put in cups or moulds. Sauce yolks of 5 eggs vanilla 1 pint milk Cook thick. Serves twelve. Julia B. Gould (Lambda Nu). Nesselrode Pudding 1 pint sweet milk % cup sugar 5 eggs 3/4 cup raisins 1/2 box Knox's gelatine 1/2 cups chopped nuts 1/2 pint cold water 2 teaspoons vanilla