Delta Gamma cook book

Mix one tablespoon cocoa and three tablespoons boiling water. Put into stewpan and bring to a boil, add three cups milk. Beat with dover beater, add one-half teaspoon vanilla and serve. Margaret Van Bergen (Lambda). BEVERAGES 231 Frappe 6 dozen lemons 3 dozen oranges 6 cans grated pineapple 2 boxes strawberries or large bottle maraschino cherries 173^ pounds sugar To the juice of oranges and lemons add the other ingredients. Dilute with water just before using. This recipe serves 300. Unsigned. Grape Juice Cook twenty pounds Concord grapes in four quarts water until free from seeds; strain, add three pounds of sugar, boil twenty minutes, bottle and seal. Mrs. Charles Loring (Lambda). Mulled Grape Juice 1 quart bottled grape juice 2 lemons 1 pint water 2 sticks of cinnamon 1 cup sugar 1 dozen cloves Heat slowly. Let cool ten minutes. Add lemon. Put in one lemon rind. Serve hot. (Iota Zeta). Grape Wine Boil together until easily strained through colander or bag, one basket Concord grapes (six or seven pounds), and three quarts water. Add one pound loaf sugar and boil one hour. Bottle and seal. This is rich enough to be diluted. Used as communion wine. Mary Bogue (Gamma). Syrup for Lemonade Dissolve two pounds loaf sugar in three pints cold water and boil twenty minutes. Dissolve one ounce citric acid in three teaspoons essence of lemon and a little of the cold syrup. Mix all together and bottle. This will keep indefinitely without being sealed. Use about an inch depth in water glass and fill with ice water. Josephine Warren Rescott (Rho Sigma). Fruit Punch 6 lemons 1 cup blackberry juice or 1 box fruit crushed and strained with a little water 2 cups sugar, dissolved in 1 cup water juice 2 grape fruit, or 3 oranges or Yi pint pineapple juice Add water to make two quarts, if used at the table with equal quantity of Shasta Water. If used plain, add enough to make four quarts in all. Edith Claypool (Chi). Fruit Punch 6 bananas 6 quarts ice water 6 oranges 1 pint strawberry juice 4 lemons 1 cup freshly made tea 4 cups sugar 1 bottle apollinaris 4 cups water Boil water and sugar fifteen minutes. When cool add juice of fruits, four bananas, mashed, and tea. Let stand on ice until time to serve. Then add ice water, apollinaris and two bananas cut in slices. Harriet Van Bergen Deering (Lambda). Pineapple Punch Cook twenty minutes 1 quart cold water 2 cups sugar 2 cups chopped pineapple Add one cup orange juice or tea, one cup lemon juice. Strain, chill and dilute to taste. Frances Bragdon (Sigma). Tea Punch 3 cups English Breakfast tea juice 6 lemons mint leaves sugar and water to taste Grace Clow (Iota). Candied Mint Leaves Draw separate mint leaves through white of egg (or better still brush each leaf with the egg using a paint brush), then cover with granulated sugar. Spread on oiled paper until dry, then keep in tin box. Leonora Mann (Lambda). Caramels 2 cups sugar (1 pound) % cup glucose or Karo corn syrup (1 pound) 3^ cup butter (3^ pound)