Delta Gamma cook book

White or sweet potatoes, spinach, beets, beet greens, brussels sprouts, cauliflower, cabbage, apples. Sauces: apple, chive, champagne. Lamb or Mutton White or sweet potatoes, rice or farina croquettes, tomato croquettes, green peas, celery, cucumbers, asparagus, spinach, squash, turnips, parsnips, brussels sprouts, cauliflower, egg plant. Sauces: mushroom, champagne, onion, tomato, currant. Veal White or sweet potatoes, spinach, beets, peas, beans, parsnips, cauliflower. Sauces: cream, brown, chive, Hollandaise, Madeira, mushroom, onion, sorrel, tomato. Poultry White or sweet potatoes, rice croquettes, hominy, cucumbers, celery, mushrooms, peas, beans. Sauces: white, bechamel, chestnut, curry, Madeira, mushroom, olive, onion, tomato. Fish Potatoes, cucumbers, tomatoes. Sauces: Hollandaise, tartare, Maitre d'Hotel, tomato. Asparagus Souffle 3 tablespoons butter 3 eggs 3 tablespoons flour 3^ teaspoon salt, cayenne ^ cup milk 1 cup fresh cooked asparagus, already boiled Cut asparagus in one inch lengths, using only tender portions of the stalks. Put the butter into a sauce pan and when hot add the flour and stir until smooth, add milk and seasonings. Cook two minutes. Remove from fire and add the well beaten yolks and the asparagus. Set away to cool. When cold add the whites of the eggs beaten to a stiff froth. Turn into a buttered baking dish and bake twenty to twenty-five minutes. Serve at once. Grace Stilwell Boswell (Lambda Nu). Baked Bananas 6 bananas 2 tablespoons butter 'j/s cup sugar 2 tablespoons lemon juice Remove the skins and cut in halves lengthwise. Put in a shallow granite pan. Cream the butter and sugar and add lemon juice gradually. Baste the bananas with half the mixture. Bake twenty minutes in a slow oven, basting during baking with the remaining mixture. Very good to serve as a vegetable with steak. May be used as dessert. Norma Rosholt Cammack (Lambda). Baked Beans Soak beans in water for twelve hours. Boil one-half pound salt pork until tender. Put half of the well soaked beans into a baking dish, placing on top a layer of the sliced pork and several slices of onion. Add the remaining beans and another layer of pork and onion. Use the water in which the pork was cooked to moisten dish. Bake seven hours in a slow oven. Emma Hinsdale (Pi). Cabbage 1 cabbage, medium size 1 cup milk salt, pepper 2 tablespoons butter 3^ cup buttered bread 2 tablespoons flour crumbs Remove stalk from cabbage, separate leaves and drop one at a time into a large kettle nearly full of rapidly boiling water, press down with a spoon; let boil fifteen minutes with the kettle uncovered. Drain leaves in a colander, cut slightly with a knife, place in a baking dish and pour over them a white sauce made of the butter, flour, milk and seasoning; sprinkle bread crumbs on top and brown in the oven. Ruth Wetzek (Chi Upsilon). Escalloped Cabbage First put cabbage into boiling water to which a little soda has been added. Boil five minutes. Drain and place cabbage in clean water to cure, and boil until tender. Chop drained cabbage and put layer in buttered baking pan, cover with white sauce, sprinkle with grated cheese — more cabbage, etc. Sprinkle top with paprika and grated cheese and buttered bread crumbs. Bake until well browned. Brussel sprouts and cauliflower may be cooked the same way. Vienna Stewed Carrots