m — MM [3F 5^ ^J mm W\ ^1 H ^ [g ill »] ^1 MM Delta (lamma •?-• P' ^iU^ mm ^ te 3 ^^S s&^ mm ^ S ^ b^ S3S •BSJ. Mm Ml LHf^TK m w BMiaiHiiCiflg ^ r^J^fiE ^P IT? fPj5f^ jm ^O^ ^^^ 'cm.. \ iif [ir citg I li ^mir nn SI V^mI l;ii« I ^ € ^v. rF ^fHiFi^f i '.nrnrra' H irmrro Pi Class n , -D 3a. DOOK ■-„-7i .- :< o ■\^n: Gopiglit^? GOF»^IGHT DEPOSnx r l_^{LA.Kj<J(t-'<^^.Jt-— DELTA GAMMA COOK BOOK SECOND EDITION Compiled for the benefit of the NATIONAL SCHOLARSHIP FUND Published By LAMBDA NU CHAPTER MINNEAPOLIS, MINNESOTA 1922 Copyright, 1922, for DELTA GAMMA SORORITY, By Mrs. F. W. Burwell, 326 West Minnehaha Blvd., Minneapolis, Minnesota from whom copies may be obtained Sliir Qlollrgiatr Prraa GEORGE BANTA PUBLISHING COMPANY MENASHA, WIS. m -^j 1922 ©C1A690282 PREFACE In compiling a book of this type where recipes have been sent in from many quarters, it has, of course, been necessary to cull out duplicates and to re-word in some cases so as to gain some degree of uniformity. We have tried to keep at least one recipe from each Delta Gamma who responded to the appeal, but in some cases where only one recipe was sent, it has not always been possible. In other cases recipes came too late to be inserted. There were also a few exact duplicates of copyrighted recipes, which we were obliged to leave out. Where there was a shortage of recipes the committee has filled in to the best of its ability. This will account for the large number of Lambda recipes throughout the book. It was intended that each recipe should bear the signature and the name of the chapter of the one who sent it, but some were sent in unsigned. Thanks are extended to all who lent a hand in the preparation of this book which we hope may prove a valuable aid to all Delta Gamma housekeepers and their friends. Committee. To the Delta Gamma Brides of 1922 this hook is dedicated. CONTENTS Soups 7 Fish and Oysters 15 Meats 23 Vegetables 48 Salads 62 Luncheon Dishes 87 Sandwiches 103 Eggs, Cereals, and Breakfast Dishes 110 Breads 116 Pies and Pastry 131 Cakes 142 Cookies 162 Kisses, Macaroons, and Marguerites 169 Coffee Cake and Ginger Breads 171 Doughnuts 175 Cake Frostings 177 Desserts 182 Ices and Ice Creams 223 Beverages 230 Candies and Nuts 233 Preserves 243 Conserves and Marmalades 245 Catsup and Pickles 253 Weights and Measures 263 SOUPS Cream of Almond Soup % cup almonds 3 stalks celery 6 bitter almonds 3 tablespoons butter 4 tablespoons cold water 3 tablespoons flour }4 teaspoon salt 2 cups scalded milk 3 cups white stock 1 cup cream 1 small onion salt and pepper Blanch, chop, and pound almonds. Add gradually water and salt; then add stock, sUced onion, and celery; let simmer one hour and rub through a sieve. Melt butter, add flour and pour the hot liquor on gradually; then add milk, cream, salt, pepper, to taste. This is nice to serve with bread cut in the shape of ahnonds, buttered and toasted. AHce B. Fraser (Lambda Nu). Clam Bouillon One quart clams, two small onions, one-half pint water. Boil twenty minutes. Strain through cheese cloth and add one tablespoon flour and one tablespoon butter. In separate boiler, heat one-half pint cream and one-half pint milk.

AI-modernized reading of the original text

m — MM [3F 5^ ^J mm W\ ^1 H ^ [g »] ^1 MM Delta (lamma •?-• P' ^iU^ mm ^ te ^^S s&^ mm ^ S ^ b^ S3S •BSJ. Mm Ml LHf^TK m w BMiaiHiiCiflg ^ r^J^fiE ^P IT? fPj5f^ jm ^O^ ^^^ 'cm.. \ iif [ir citg I ^mir nn SI V^mI l;ii« I ^ € ^v. rF ^fHiFi^f '.nrnrra' H irmrro Pi Class n , -D 3a. DOOK ■-„-7i .- :< o ■\^n: Gopiglit^? GOF»^IGHT DEPOSnx r l_^{LA.Kj<J(t-'<^^.Jt-— DELTA GAMMA COOK BOOK SECOND EDITION Compiled for the benefit of the NATIONAL SCHOLARSHIP FUND Published By LAMBDA NU CHAPTER MINNEAPOLIS, MINNESOTA Copyright, 1922, for DELTA GAMMA SORORITY, By Mrs. F. W. Burwell, 326 West Minnehaha Blvd., Minneapolis, Minnesota from whom copies may be obtained The Collegiate Press GEORGE BANTA PUBLISHING COMPANY MENASHA, WIS. m -^j 1922 ©C1A690282 PREFACE In compiling a book of this type where recipes have been sent in from many quarters, it has, of course, been necessary to cull out duplicates and to re-word in some cases so as to gain some degree of uniformity. We have tried to keep at least one recipe from each Delta Gamma who responded to the appeal, but in some cases where only one recipe was sent, it has not always been possible. In other cases recipes came too late to be inserted. There were also a few exact duplicates of copyrighted recipes, which we were obliged to leave out. Where there was a shortage of recipes the committee has filled in to the best of its ability. This will account for the large number of Lambda recipes throughout the book. It was intended that each recipe should bear the signature and the name of the chapter of the one who sent it, but some were sent in unsigned. Thanks are extended to all who lent a hand in the preparation of this book which we hope may prove a valuable aid to all Delta Gamma housekeepers and their friends. Committee. To the Delta Gamma Brides of 1922 this hook is dedicated. CONTENTS Soups 7 Fish and Oysters 15 Meats 23 Vegetables 48 Salads 62 Luncheon Dishes 87 Sandwiches 103 Eggs, Cereals, and Breakfast Dishes 110 Breads 116 Pies and Pastry 131 Cakes 142 Cookies 162 Kisses, Macaroons, and Marguerites 169 Coffee Cake and Ginger Breads 171 Doughnuts 175 Cake Frostings 177 Desserts 182 Ices and Ice Creams 223 Beverages 230 Candies and Nuts 233 Preserves 243 Conserves and Marmalades 245 Catsup and Pickles 253 Weights and Measures 263 Cream of Almond Soup % cup almonds 3 stalks celery 6 bitter almonds 3 tablespoons butter 4 tablespoons cold water 3 tablespoons flour }4 teaspoon salt 2 cups scalded milk 3 cups white stock 1 cup cream 1 small onion salt and pepper Blanch, chop, and pound almonds. Add gradually water and salt; then add stock, sUced onion, and celery; let simmer one hour and rub through a sieve. Melt butter, add flour and pour the hot liquor on gradually; then add milk, cream, salt, pepper, to taste. This is nice to serve with bread cut in the shape of ahnonds, buttered and toasted. AHce B. Fraser (Lambda Nu). Clam Bouillon One quart clams, two small onions, one-half pint water. Boil twenty minutes. Strain through cheese cloth and add one tablespoon flour and one tablespoon butter. In separate boiler, heat one-half pint cream and one-half pint milk.

Delta Gamma cook book