Egg Cases

whites of 3 eggs beaten stiff 1 cup sugar added gradually 1 teaspoon vinegar 1 teaspoon vanilla

Method:

Beat until it stands alone. Drop tablespoonfuls on ungreased pan. Bake very slowly forty-five minutes. Lift off top. Fill with preserves and nuts (cherries are delicious). Serve with whipped cream.

Dorothy E. Rockwell, Eta.

Toasted Marshmallows

1 tablespoon granulated gelatine •

1 cup boiling water

1 cup sugar whites of three eggs beaten stiff

1/2 pound almond macaroons

2 tablespoons lemon juice

Method :

Dissolve gelatine in boiling water, add sugar and as soon as dissolved set bowl containing mixture in a pan of ice water. Add whites of eggs and beat until mixture thickens. Turn into a shallow pan first dipped in cold water and let stand until thoroughly chilled. Remove from pan and cut in pieces the size and shape of marshmallows. Roll in macaroons (or grapenuts) that have been dried and rolled. Serve with sugar and cream or custard sauce.

Ruth Wallis Wagner, Chi Alpha.

Macaroon Pudding

1 tablespoon granulated gelatine § cupful pounded macaroons 1/4 cupful cold water 2 cups scalded milk yolks of 3 eggs 1/3 cupful sugar

1/2 teaspoon salt 1 teaspoon vanilla whites of 3 eggs

Method :

Make a custard of the milk, salt, sugar, and yolks of the eggs, add the gelatine which has been dissolved in the cold water, and strain into a pan set in ice water. Add the macaroons and flavoring and stir until it begins to thicken, then add the whites of the eggs beaten stiff. Pour in a mold which has been wet with cold water and chill. Serve with macaroons. Serves eight persons.

Louise Silcott, Xi.

Lemon Custard Dessert

Dissolve one package of lemon jello and allow to set very hard. Cut in cubes and mix with cubed marshmallows. Put in individual dishes, and pour over two or three tablespoons of thin custard or cornstarch pudding. Put whipped cream on top.

Bee Collins, Xi.

Orange Whip

1 tablespoon gelatine 1/4 cup cold water 1/4 cup boiling water 11/2 cups cream

1/2 cup sugar

1 cup orange juice

1 tablespoon lemon juice

Method :

Mix gelatine and cold water. When dissolved add boiling water and sugar and fruit juices. Let set. . Then whip the cream and beat all together. Chill. Serves eight.

Lelia Harwood Smith, Xi.

Strawberry Charlotte

1/3 box gelatine 1/3 cup cold water 1/3 cup boiling water one cup sugar juice of one lemon one cup strawberry juice whites of three eggs one pint whipped cream

Method :

Soak gelatine in cold water, dissolve in boiling water; add sugar and strawberry juice. Stir in pan of ice water until begins to thicken. Add whites of eggs beaten stiff and whipped cream.

Ophelia White Russum, Psi.

Jello Plum Pudding

1 package lemon jello

1 pint boiling water

3/4 cup grape nuts

3/4 cup seeded raisins

3/4 cup prunes - cut up

24 cup English walnuts - chopped

1/4 cup citron - cut fine 1/2 teaspoon cinnamon 1/4 teaspoon cloves salt to taste

Method:

Dissolve jello into boiling water and while hot stir in all the other ingredients. Put in mold and let harden. Serve with whipped cream or pudding sauce.

Ethelwynn Magee Tidmarsh, Xi.