Delta Gamma cook book

Hard Sauce Cream one-half cup butter with two cups of confectioner's sugar. Add one tablespoon boiling water, the whites of two stiffly beaten eggs and one teaspoon vanilla. Grace G. OHn (Eta Upsilon). Hard Sauce }/2 cup butter 1 egg 1 cup powdered sugar Cream butter and sugar. Beat egg with egg beater, then with a fork, mix it slowly with butter and sugar. Flavor with vanilla. Grace Nelson (Lambda Nu). Lemon Sauce 1 large cup sugar small 3^ cup butter juice and grated rind of 1 lemon 1 egg 1 teaspoon nutmeg 3 teaspoons hot water Cream butter and sugar, beat in egg whipped light, lemon and nutmeg. Beat hard, add water, spoonful at a time. Steam but do not boil, until sauce thickens. Esther Swisher (Tau Zeta). Liquid Sauce for Puddings 2 tablespoons melted butter 4 tablespoons sugar 1 egg, beaten Stir in whipped cream and flavor. Mrs. Charles Loring (Lambda). Orange Sauce 2 tablespoons flour 2 cups orange juice 2 cups boiling water 2 teaspoons orange rind 6 tablespoons sugar 2 teaspoons lemon juice Mix flour and sugar, gradually adding the boiling water and cook for ten minutes. Add other ingredients, heat and serve. Lena F. Harris (Kappa) . Pudding Sauce 1 cup powdered sugar 2 eggs butter size of an egg flavor with vanilla Cream butter and sugar, add well beaten yolks, flavoring, and fold in whites of eggs. Pudding Sauce cream % cup butter 2 eggs l}4. cups sugar Set on back of stove. Grace C. Nelson (Lambda Nu). Sauce for Pudding 3^ cup butter 1 cup powdered sugar Cream the above. Add three-fourths cup crushed strawberries. Mrs. F. R. Perry (Xi Zeta). Raspberry Sauce 1 cup raspberry jelly juice of 3^ lemon 3^ teaspoon cornstarch, rubbed smooth in water Heat until it comes to a boil. Serve with cottage pudding, rice, cornstarch or shepherd pudding. Lucy Johnson Osmer (Phi Omega) . Sabayon Sauce In upper part of double boiler put one egg and two egg yolks; beat until well mixed; then add one-half cup sugar and beat thoroughly. Set over very hot water, and beat while one-half cup sherry wine is gradually stirred in. When sauce has thickened slightly add one teaspoon lemon juice and turn into cold dish to arrest cooking. Serve at once. Care must be taken to avoid curdling the egg. Occasionally lift the saucepan from the water which should not reach the boiling point. Grace Johnston (Omicron) . Sauce for Any Steamed Pudding Cream two tablespoons butter and one-half cup sugar. Add well beaten egg. Just before serving fold in one cup heavy cream, whipped. Margaret Benton Eichhorn (Lambda Nu) . Soft Sauce 2 cups water 3^ cup butter 1 cup sugar pinch of salt 1 tablespoon cornstarch Flavor to suit taste. Cook until creamy. Elizabeth McDowell (Omicron). Sterling Sauce Cream one-half cup of butter, add slowly one-half cup of granulated sugar, and one-half cup of maple sugar. Drop in very slowly four teaspoons of cream and one teaspoon of vanilla. Miriam Scofield (Mu). Strawberry Sauce 14 cup butter white of 1 egg, beaten stiff 1 cup powdered sugar % cup strawberries Cream butter and sugar, add beaten white of egg and last, the berries. Red raspberries may be used. Frances Hall Cook (Sigma) . Whipped Cream Sauce