Delta Gamma cook book

Plunge sweetbreads into cold water, let stand one hour, drain, and put into acidulated, salted boiling water. Cook slowly twenty minutes. Again drain and plunge into cold water. Remove tough outside skin. Take pieces as big as a croquette or veal bird. Wrap around with thin slice of bacon, fastening with toothpick. Bake in the oven until bacon is nicely browned, turning frequently. Remove toothpicks and serve at once. Alice B. Fraser (Lambda Nu). Sweetbread Cremosettes 1 pound sweetbreads, blanch and cook 20 minutes 1½ pints cream sauce 1 slice bacon, fried salt and pepper to taste Break the sweetbreads into the small segments and remove the tissue. Mix with the cream sauce and chopped bacon. When cold form into small chops, dip in bread crumbs and egg and fry in deep lard. Serve with mushroom sauce. Ina Firkins (Lambda Nu). Sweetbread and Mushroom Cremosettes Same as above, except that instead of mushroom sauce, mix one can of mushrooms with one half pound of sweetbreads. Ina Firkins (Lambda Nu). Tongue Tongue with Mushrooms Boil fresh beef tongue from three to four hours. Let cool and skim off fat. Before serving put on stove and heat through in same liquor. Put into liquor one-half pint port wine, a cup of green olives cut fine and a small can of mushrooms. Serve on plate with liquor around it. Ethel M. Tukey (Kappa). Tongue with Tomato Sauce Boil tongue until tender. Skin and return to kettle. Add one-half cup stock and one can tomatoes. Cook slowly until tomatoes are done. Thicken with flour and add two tablespoonfuls onion juice. Put on platter, cover with the sauce. Garnish with parsley. Gayle Marshall (Theta). Turkey- Turkey Loaf Take two cups cold turkey meat, or turkey and dressing, and one cup celery. If gravy is left bring one cup to a boil and add one tablespoonful Knox's gelatine previously dissolved in cold water. If there is no gravy, use stock instead. Mix well with meat and celery, season to taste. If there is not enough liquid to moisten well, add a little hot water. Put into an oblong tin to harden. Serve cold. Boiled French chestnuts, chopped green pepper or pimentoes, add to the flavor. Mary Louise Longbrake (Lambda). Veal Baked Veal Steak Have the meat cut an inch thick. Remove bone and gristle. Pound with a meat pounder until the meat is almost in shreds, then pat the flattened pieces into shape, salt, roll in egg and flour, and brown them in butter. Cover with water, set the frying pan in the oven and bake for an hour, adding water from time to time as it becomes necessary. Marguerite Stanley Corl (Xi). Veal Birds Take a veal steak, cut into four inch squares and sprinkle with salt. Chop parsley and mix with butter. Put some in each square, pin with a toothpick, brown in butter, add a little water or stock and cook slowly until tender. Mary Bassett Bray (Lambda). Veal in Cream Cut veal steak into individual portions and brown in butter in a frying pan, sprinkle liberally with salt and pepper, and then pour over it thick sweet cream. A pint of cream will be enough meat for six persons. Cover the pan and let simmer on the back of the range. If it cooks rapidly the cream will curdle. Bernice H. Irwin (Lambda). Cream of Veal 3 pounds boneless veal, cooked thoroughly and cut up into