Delta Gamma cook book

Cook five minutes. Strain and add two cups sugar and juice of two lemons. Freeze. Marion Gaylord Kellogg (Lambda and Omega Sigma). Lemon Ice 1 quart rich milk Y2 cup lemon juice 2 cups sugar Dissolve sugar in the lemon juice. Put the milk in the freezer in order to chill, then stir in the juice. Freeze. If so desired add one cup of pineapple juice to vary the recipe, also an extra cup of sugar. LiUian Smith Burwell (Lambda). Maple Ice Cream 3 eggs 1 cup maple syrup 1 pint cream, whipped 1 cup chopped walnuts, or pecans Separate the eggs, beat the yolks, pour the boihng hot maple syrup upon them, beat until light. When cold add the beaten whites of the eggs, the cream and the walnuts. Freeze. Enough for six people. Susanna H. Parry (Alpha Beta). Maple Mousse whip Yi pint cream add Yi cup maple syrup add pinch salt Put in mould and freeze. In summer this can be packed in ice and salt. This can also be frozen like ice cream in a freezer. Any amount may be used, always using one-half as much maple syrup as cream. Grace Conners Nelson (Lambda Nu). Peanut Mousse 1 pint whipping cream Yi pound peanut brittle candy Whip cream until stiff and add the peanut brittle which has been ground through meat grinder. Put in mould and let stand packed in ice and salt for several hours. Adah Ragsdale Parsons (Tau). Maple Mousse yolks of 2 eggs, beaten light 1 cup maple syrup Put over the fire and heat until it thickens on the spoon. Take from the fire, place in a pan of cold water, and stir until creamy. When cold, add one pint of whipped cream. Freeze four or five hours by packing in ice and plenty of rock salt. Snow may be used in winter. Hortense K. Mac Donald (Sigma). Maryland Ice 2 quarts ripe strawberries 1 pint cream 2 pounds sugar 1 teaspoon flavoring Yi cup powdered sugar Yi cup chopped nuts Mash berries with granulated sugar and let stand for one hour, then strain through a cloth, pressing out all juice. Add an equal measure of water. Pack in freezer and begin to freeze. Remove dasher and pack ice quite solid. Let stand twenty minutes. Open and scoop out center to bottom, leaving an even portion all around sides. Mix in large bowl the cream, powdered sugar and flavoring. When ice cold beat until stiff and dry. Skim off into another cold bowl and stir in nuts, pecans or walnuts, pour this into cavity in the freezer. Set freezer away and leave until frozen hard. When ready to serve remove tin and wrap for just a moment a warm cloth about it and pour contents out on platter. Margaret Van Bergen (Lambda). Peach Mousse 3 peaches, mashed juice 1 lemon 1 cup sugar 1 white of egg, beaten stiff Beat whole mixture until the consistency of stiff whipped cream and pack in salt and ice for four hours or more to freeze. This serves six portions generously. Peach Charlotte Russe Instead of freezing above mixture, pour it over sponge cake or lady fingers and chill. It serves at least eight portions. Katherine Cole (Phi). Peppermint Ice Cream One pound of old-fashioned peppermint stick candy. Soak this in one quart of milk over night. Freeze until mushy, then beat in one quart of stiffly whipped cream. Turn until well mixed, then remove dasher and let set. Edith Porter Meserve (Gamma). Pineapple Mousse 1 tablespoon Knox's granulated gelatine in