Snow Balls

Ingredients

• 1/2 cup butter
• 1/2 teaspoon salt
• 1 cup sugar
• 2 cups flour
• 1 cup milk
• whites of 2 eggs
• 3 teaspoons baking powder

Method

1. 1

   Cream the sugar and butter, add the milk, salt, flour with baking powder, beat the whites of eggs stiff and add last.

2. 2

   Steam in round bottomed glasses for one-half hour.

3. 3

   While hot, roll in cocoanut or shredded blanched almonds.

4. 4

   Serve with a fresh fruit sauce.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 84. The excerpt below is the record exactly as published.

Snow Balls ]/i cup butter ^ teaspoon salt % cup sugar 2 cups flour 1 cup milk whites of 2 eggs 3 teaspoons baking powder Cream the sugar and butter, add the milk, salt, flour with baking powder, beat the whites of eggs stiff and add last. Steam in round bottomed glasses one-half hour. While hot roll in cocoanut or shredded blanched almonds. Serve with a fresh fruit sauce. This recipe serves eight. Frances Hall Cook (Sigma). Snow Pudding 1 pint boihng water 1 tablespoon sugar 4 tablespoons cornstarch pinch of salt Boil together three or four minutes. Remove and beat in whites of two eggs. Pour into mould and let cool. Harriet Waterman (Chi). Sponge Pudding 3^ cup sugar ^ cup butter ]/2 cup flour yolks of 5 eggs 1 pint milk, scalded Mix sugar and flour and little cold milk, cook until it thickens in hot milk, stirring carefully. Add butter and well beaten yolks, stirring constantly. Remove from fire, cool slightly, fold in stiffly beaten whites. Bake in pan set in hot water thirty-five or forty min- utes. DESSERTS 207 Sauce 14: cup butter, creamed; add ]/2 cup powdered sugar 2 tablespoons sherry, add slowly 2 tablespoons cream Just before serving place over hot water and stir until smooth. Margaret Monroe Williamson (Lambda). Pineapple Sponge 2 cups of grated pineapple 3^ teaspoon salt 3^ cup of minute tapioca 1 lemon, juice 3^ cup of sugar whites of 2 eggs Heat the pineapple in double boiler. Mix sugar, salt and tapioca, and add to hot pineapple. When transparent, add lemon juice and whites of eggs, beaten until stiff. Serve with cream and sugar. Theodora Stark Carpenter (Lambda). Strawberry Steamed Pudding 1 heaping tablespoon butter ^ cup milk 1 egg and yolk of another 1 cup of sugar 2 scant cups flour 1 cup mashed strawberries 1)4, teaspoons baking powder Put in individual cups which have been greased, and steam twenty minutes. Serve with fresh strawberry sauce. Florence Madsen (Gamma). Steamed Pudding )/2 cup corn syrup 13^ cups flour }/2 cup brown sugar few drops mapleine }/2 cup lukewarm water 3^ teaspoon soda 3^ teaspoon cinnamon 3^ cup raisins }/2 teaspoon cloves 3^ cup nut meats 3/^ teaspoon cream of tartar 2 eggs 3^ teaspoon salt Steam one hour. Serve with hard sauce. Helen Malcomson (Xi). 208 DELTA GAMMA COOK BOOK Boiled Suet Pudding y<i cup suet, chopped fine 1 cup raisins 1 cup milk Y^ cup currants 1 cup molasses 2 cups flour 1 teaspoon soda Boil in pudding bag two hours. Serve with hard sauce. Edna R. Brush (Chi). Suet Pudding 1 cup selected suet, chopped fine 1 cup molasses 1 even teaspoon soda, dissolved in molasses 1 cup sweet milk Y^ cup raisins 1 even teaspoon salt 2}/^ cups flour 1 even teaspoon cinnamon Yi teaspoon cloves, allspice and nutmeg, mixed Steam three hours. Mrs. Mary E. Spaulding Barker (Omega). Cherry Tapioca XYi pounds sour cherries sugar to sweeten 1 level cup pearl tapioca Soak tapioca over night in cold water. Put tapioca over fire with one pint boiling water and simmer slowly until tapioca is clear. Stone the cherries, stir into the boiling tapioca and sweeten. Serve cold with cream. Edna M. McKinley (Rho Sigma) . Tapioca Custard ' Three tablespoons tapioca soaked five hours. Pour off the water and put tapioca into one quart of milk; boil ten minutes, then add yolks of four eggs, well beaten with one-half cup of sugar. Boil five minutes, add three tablespoons dessicated cocoanut. Pour into dish and put over top the whites of eggs, beaten to a stiff froth with three tablespoons granulated sugar. Sprinkle cocoanut over the top and brown in oven. Mrs. F. R. Wooster (Rho). DESSERTS 209 Tapioca Pudding Soak four tablespoons of tapioca over night. Drain, add one quart of milk and boil twenty minutes in double boiler. Add four eggs (leaving the whites of three for the top), beaten with one-half cup sugar, pinch of salt and one teaspoon vanilla. Add to milk and cook until creamed, and remove from fire. Beat the three remaining whites, add three tablespoons sugar. Arrange half on the pudding and to the remainder add one heaping tablespoon cocoa. Drop on the top and place in a hot oven for a few minutes. Grace Z. McMillan (Xi). Lemon Tapioca In a double boiler cook two and one-half cups water, one-half cup minute tapioca, one cup sugar, until clear. Remove from the stove and add the juice of two lemons. When quite cool, fold in the whites of two eggs. Serve very cold with custard sauce. Harriet Bliss Stocking (Chi). Tapioca and Pineapple One cup pearl tapioca, soaked over night. Cook until clear. Add one can grated pineapple, three cups sugar, juice of two lemons, beaten whites of three eggs. EUzabeth Small (Phi). Schaum Torte To whites of six eggs, beaten stiff, add one and one-half cups granulated sugar and one tablespoon vinegar. Add a little flavoring, if desired. Fold in sugar. Put into an angel food pan and bake one hour in a slow oven. Serve with whipped cream, with or without fresh fruit. Miss M. P. Stachs (Zeta). Vegetable Pudding 1 cup suet, chopped 1 cup sugar 1 cup grated apple 2 cups flour 1 cup grated potato 1 teaspoon soda 1 cup grated carrots 2 teaspoons salt

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