Orange Sauce

1 cup sugar

1 tablespoon flour

1 tablespoon butter grated rind one-half orange

1 1/2 cups boiling water 1 egg

Method:

Mix sugar and flour thoroughly, pour over the water and boil for five minutes. Add the butter, pour onto the egg, well beaten and return to the heat for a moment, but do not boil.

Jane Pruden Totten, Xi.

Quick Puff Pudding

1 cup Hour

1 teaspoon baking powder pinch salt

Method:

Add enough milk to make soft batter. Grease cups. Put in a little batter. Cover with berries of any kind. (Blue berries and red raspberries very nice). Fill cup about three-fourths full. Steam twenty minutes. Cover with hot sauce. Hot Sauce: one-half cup sugar, one cup water, one teaspoon butter, fruit juice.

Bernice Waite, Xi.

Raisin Puffs

1 egg

1 tablespoon sugar

1/4 cup butter

1 heaping teaspoon baking powder

1 small cup raisins - chopped

1/2 cup sweet milk 1 cup flour

Method:

Steam in six cups (little over half filled) one hour and serve with whipped cream or vanilla sauce.

Elizabeth Kuehmsted Moore, Xi.

Butter Scotch Surprise

sponge cake

1 cup brown sugar butter size of an egg

1 cup milk

2 tablespoons (rounding) flour

2 egg yolks

1/4 teaspoon salt

1 teaspoon vanilla

Method:

Melt butter and sugar, add flour, milk, eggs and seasoning and cook until thick. Cool. Cut sponge cake in half and spread filling between layers and on top. Pile whipped cream on top and sprinkle with crushed peanut brittle.

Jessie Whiting Axelson, Xi,

Creole Apples

1 tablespoon gelatine soaked in 1/4 cup cold water

1 cup granulated sugar

1 cup water

6 large apples

1 cud brown sugar

1 tablespoon butter 1/4 cup cream 3/4 cup chopped nuts 1 cup whipped cream

Method :

Boil white sugar and water, peel and core apples and cook until tender in this syrup, keeping them whole. Remove apples, dissolve soaked gelatine in hot syrup. Cook brown sugar, butter and cream together to soft ball stage, add nuts, place apples in serving dish and fill centers and cover top with nut mixture. Pour syrup around them and set aside to cool. Garnish with whipped cream and nuts.

Ruth Wallis Wagner, Chi Alpha.

Fruit-Rice Compote *

1/2 cup rice 2 cups milk

1 egg

1 can peaches

1 tablespoon cornstarch

Method:

Cook the rice and milk in double boiler until tender, add the egg. Separate mixture. Thicken the juice of the peaches and then warm the peaches in this mixture. Place rounds of rice on individual plates, imbed peach on each round and cover with syrup. Any canned fruit can be substituted for the peaches.

Bobby Shurtleff Cole, Nu.

Ice Box Pudding

2 cakes sweet chocolate

2 tablespoons powdered sugar

2 teaspoons boiling water (more may be needed to make it smooth) 4 eggs 2 dozen lady fingers

Method :

Melt chocolate, add sugar and water. Stir and let cool. Add yolks, one at a time. Beat well. Add stiffly beaten whites. Arrange lady fingers in layers, pour mixtures over them. Let stand in ice box several hours. Serve with whipped cream.

Marion Crater Davy, Xi.

Add maraschino cherries, three tablespoons cherry juice to custard if desired.

Elizabeth Kuehmsted Moore, Xi.