Delta Gamma cook book

}4: cup cold water 1 cup pineapple syrup 2 tablespoons lemon juice 1 cup sugar 2 cups heavy cream To pineapple juice, add sugar and bring to boiling point, add the soaked gelatine and lemon juice. When cool and beginning to thicken, mix with the cream which has been whipped until stiff. Pack in a freezing mixture three to four hours. Other fruits may be used if desired. Frances Frost (Epsilon). Strawberry Ice Cream 1 quart berries 1 cup sugar Yi cup water Yi pint cream Press berries through a fine sieve, using the water to aid to the process. Add the sugar and the cream. The cream before freezing should be sweeter than desired, as a considerable amount of sweetness is lost in freezing. Note: One and one-half pints of raspberries or one pint of peach juice may be substituted for the strawberries, adding in that case the juice of a lemon and more sugar. Evelyn N. Wallridge (Omega). Strawberry Ice Cream 1 quart strawberries 1 cup sugar lemon juice 1 cup water Sprinkle berries with sugar, cover and let stand two hours, mash well, add water and lemon juice to taste. Freeze. This method retains the natural color of the berries. Ceha Frost (Lambda Nu). Frozen Strawberries Mash one quart of berries, add one cup sugar and juice of two lemons. Stand aside. Boil a pint of water and one cup sugar, when cool add the syrup to the berries and freeze. Serve with whipped cream. Raspberries may be used instead of strawberries. Clara King Allen (Lambda). Strawberry Sherbet Mash two boxes strawberries. Strain and add two pounds granulated sugar and juice of one lemon. Let stand one hour, stirring occasionally to dissolve sugar. Measure juice and add as much water as you have juice. Pour into freezer and as it begins to freeze add the beaten whites of two eggs. When frozen it will nearly fill a gallon freezer. Lillian Smith Burwell (Lambda). Chocolate Ice Cream Sauce Two squares chocolate melted in one cup boiling water. Mix one cup sugar and rounding teaspoon cornstarch together and stir into water and chocolate. Boil until thick. Alcetta Gilbert Clarke (Lambda). BEVERAGES Blackberry Acid On twelve pounds of ripe fruit (strawberries or grapes will be equally as good as blackberries) pour one-half gallon boiling water. Put away in an earthen jar and let stand forty-eight hours, then put up to drip without squeezing. To every pint of juice, add one and one-half pounds of white sugar and five ounces of tartaric acid. Mix well and put away for use. Do not cork too tightly at first. Can be used immediately after making. Serve in a glass of crushed ice, using two or three tablespoons of the acid, then filling the glass with water. Mrs. Mary Comfort Leonard (One of Delta Gamma's Founders). Blackberry Wine Cover one gallon of blackberries with water. Crush, let stand three days, strain. Bottle, but do not cork. Sweeten slightly, remove scum until no more rises, then cork. Alice Scott EUis (Lambda, Xi, Upsilon). Pineapple Cider To each ground pineapple, add two quarts water. Allow to stand until it ferments, about three days in warm weather. Strain off water and to each quart of the liquid add about one-third pound sugar. Bottle and fasten corks well. Lay bottles on side. The cider will be ready to use in three or four days. Josephine Warren Rescott (Rho Sigma). Cocoa