Snow Pudding

Ingredients

• 1 pint boiling water
• 1 tablespoon sugar
• 4 tablespoons cornstarch
• pinch of salt

Method

1. 1

   Boil together for three or four minutes.

2. 2

   Remove and beat in whites of two eggs.

3. 3

   Pour into mould and let cool.

Nutrition per serving

As published

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

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

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