Delta Gamma cook book

'j/2 cup rolled crackers few grains of cayenne pepper 1 chopped green pepper, or 1 chopped pimento Beat eggs and add milk, chopped pimentoes added last. Put in a slow oven and bake until firm, thirty minutes or more. Louella Cordier (Theta). Corn Souffle Grate sweet corn. To one cup of grated corn add two cups very thick cream sauce, salt, pepper and the beaten yolks of two eggs. Just before baking add beaten whites of two eggs. Bake in a moderate oven about thirty minutes. Serve at once. Ina Firkins (Lambda Nu). Fried Egg Plant Slice egg plant about one-fourth inch thick. Cut off rind, sprinkle with salt and drain on slanting surface for one-half hour. Dip in beaten egg and cracker crumbs. Fry in lard. Unsigned. Egg Plant With Tomato Sauce Peel a large egg plant and cut into one-half inch cubes. Soak over night in salted ice water. Boil until clear and tender in salted water one-half hour to forty-five minutes. Prepare a rich tomato sauce by frying one sliced onion and one bay leaf in two tablespoons butter, adding two tablespoons flour, one teaspoon salt, one teaspoon sugar, pepper to taste, one chopped, scalded green pepper and one can of tomatoes. Boil about ten minutes and strain over the egg plant in a baking dish. Cover with crumbs and bake from fifteen to twenty-five minutes. Dorothy Watkins (Kappa). Baked Macaroni Butter a baking dish, put in a layer of cooked tomatoes, a layer of cooked macaroni, a layer of chopped cooked beef, then a laj^er of tomatoes. Pour over all a small amount of stock and put bread crumbs and pieces of butter on top. Bake about one-half hour. Edna McKinley (Rho Sigma). Creamed Macaroni with Cheese Cook one cup finely broken macaroni in rapidly boiling salted water until tender. Drain, cover with cold water and drain again. Add two cups white sauce and one cup grated cheese to macaroni in a baking dish. Mix thoroughly and cover with two-thirds cup cracker crumbs and one-third cup melted butter. Brown in oven. Unsigned. Peppers with Macaroni Fill green sweet peppers with finely chopped cooked macaroni, adding to each pepper a large spoonful of grated cheese. Bake in granite pan with but little water. Cover pan. Serve as entree with tomato sauce. Good with fish. Jean M. Cunningham (Gamma). Macaroni Timbales 3^ cup macaroni 1 cup cream or milk 1 cup soft bread crumbs Y2 cup grated cheese yi cup butter Y2 red and green peppers 1 teaspoon onion juice 1 tablespoon chopped parsley 3 eggs beaten separately Break macaroni into inch pieces and cook until soft in boiling salt water, then throw into cold water and drain. Scald milk and pour over bread crumbs. Mix all together and bake in buttered moulds, set in pan of hot water. Ina Sackett (Lambda). Spanish Spaghetti 1 package spaghetti 1 can tomatoes 1 pound cheese 3 red peppers 1 small bottle stuffed olives 1 large onion Fry onion and peppers in two tablespoons of butter until brown. Add tomatoes strained and a tablespoon sugar. Boil the spaghetti, drain, put in baking dish and grate cheese over it. Add ohves cut in half, and other ingredients. Bake until brown, sprinkling cheese over the top. Gertrude Nelson Buck (Psi Phi). Spaghetti or Macaroni Sauce a la Martini 4 good sized onions, chopped fine 2 kernels garlic, chopped fine