Delta Gamma cook book

1 quart can tomatoes, heated and pressed through sieve 1 tablespoon finely chopped parsley 2 tablespoons butter 2 tablespoons olive oil Add onions and garlic to melted butter and oil. When of a golden color add parsley, tomatoes, one-fourth teaspoon crumbled bay leaf, six cloves, six dashes paprika, one teaspoon sugar, one teaspoon Worcestershire sauce, one teaspoon Armour's extract of beef diluted in cup of boiling water, and salt and pepper to suit taste. Cook covered one-half hour, then remove cover and cook slowly two and one-half hours, adding hot water occasionally. Sauce must not be too thick or solid. This amount will do for two servings of two pounds macaroni or spaghetti. It can be kept in sealed can in cool place for several days; when using second time, heat and add hot water and a little butter. Boil macaroni in salted water (three quarts to one pound) fifteen to twenty minutes, or until tender. Drain and place on platter, sprinkle three or four tablespoons grated Parmesan or Roman cheese on top, then pour on sauce and mix. Instead of Armour's extract of beef, one can substitute one pound round steak chopped fine or one pound chopped veal or chicken giblets or two pounds solid chunk beef, adding it to sauce before adding tomatoes. Nellie L. Glover (Eta Upsilon). Mock Oysters Slice green tomatoes thin and soak in salt water. Fry brown after dipping in salt, pepper and flour. Harriet Van Bergen Deering (Lambda). Mock Oyster Croquettes Boil salsify (oyster plant) until tender. Drain, cool and dice. Make a thick white sauce, add the diced salsify and shape into croquettes. Roll in crumbs and fry in deep fat or bake in the oven until brown. Ruth Rosholt (Lambda). Baked Peppers Choose symmetrical peppers, cut off stem end. Scrape out seeds and boil in salted water until tender. Pour carefully into them some tomatoes, previously cooked and seasoned with pepper, salt, chopped onion and bread crumbs. Bake until brown. Winifred Sherman Updike (Kappa). Stuffed Green Peppers Cut off stem end of seven green peppers, remove seeds and parboil ten minutes in one quart boiling water, to which has been added oneeighth teaspoon soda. To one-half cup boiled rice add one-half cup highly seasoned tomato puree and let stand on back of range until rice has absorbed tomato ; then add one-half cup cold, cooked chicken or veal, cut in small cubes, and season with salt and paprika. Fill peppers with mixture, cover tops with buttered crumbs, and bake until crumbs are brown. Remove to circular pieces of sauted bread. Serve with mustard sauce. Gertrude White (Rho Sigma). Baked Sweet Potatoes and Marshmallows Cook six large sweet potatoes in boiling water; mash these; add hot milk and butter; beat them. Put them into a casserole and cover with marshmallows. Put in the oven for a few minutes until the marshmallows are light brown. Two tablespoons sugar and vanilla may be added before baking. Potato Boats Select long potatoes, cut in half the long way and bake until thoroughly done. Remove potato from shell and mash. Shred a few slices of bacon and fry with some chopped green peppers, add this with grease to the potato which has been removed from the shell and mashed. Salt to taste. Replace mixture in the shells, sprinkle dry bread crumbs over top, place in oven and brown. Marie Weesner (Kappa).