Delta Gamma cook book

Candied Sweet Potatoes Cook potatoes in a thick syrup composed of one cup sugar to one cup boiling water; when tender add one tablespoon butter, place in a baking dish and brown in the oven. Alice Scott Ellis (Xi). Glazed Sweet Potatoes 6 sweet potatoes 3^ cup water y^ cup of white or brown sugar 3^ teaspoon salt 2 tablespoons butter or substitute Wash and pare sweet potatoes. Cut into slices or different shapes. Arrange potatoes in a greased baking dish, cover with sugar, butter and water mixture and bake one hour. Lilhan Smith Burwell (Lambda Nu). Maitre d'Hotel Potatoes Cut potatoes into one-half inch cubes or balls. Cook two cups of potatoes in boihng salted water until soft. Drain and add Maitre d'Hotel butter. Unsigned. Potatoes O'Brien au Gratin Dice, boil almost tender and drain two quarts potatoes. In one-half cup melted butter fry one tablespoon minced onion and three minced pimentoes. Add two cups cheese (old cheese grated or new put through meat grinder). Mix all together, salt and pepper to taste and bake about twenty minutes. Mary Bassett Bray (Lambda). O'Brien Potatoes 1 quart chopped cold boiled potatoes 2 tablespoons finely chopped onion 1 tablespoon finely chopped pmiento 3 tablespoons melted butter Season with salt and pepper, mix all together, pack in a very shallow baking dish, put bits of butter over top. Bake until brown. Louise F. Todd (Omega). Potato Omelet Put two tablespoons lard and butter in spider. Pack one pint raw potatoes, chopped fine, compactly in spider after the fat is smoking hot. Pour over them three tablespoons water. Cook twenty or twenty-five minutes over low fire. Ruth Bachman (Rho). • Parisienne Potatoes To one-half pint of mashed potatoes add a little salt, one egg, one teaspoonful of baking powder and flour enough to roll out. Roll them out as thick as your finger, cut out the size of a quarter and drop in boiling fat. They will become round in frying. Edith V. Power (Alpha Beta). Potato Patty Shells Sweetbreads and mushrooms 3 cups mashed potato, seasoned to taste 1 egg Shape like patty shells, cover with fine cracker crumbs and fry to a light brown in deep fat. Use a frying basket to keep shells in shape. Fill with creamed sweetbreads, mushroom or chicken. Serve with a small mould of cucumber jelly. Mrs. J. H. Long (Sigma). Potato Pufifs 2 tablespoons melted butter 1 cup mashed potato 2 eggs beaten separately Mix like a light mashed potato with 1 cup milk yolks of eggs }/i cup flour, sifted 1 teaspoon salt 1 teaspoon baking powder pepper Last put in whites of eggs and fry in lumps in deep fat until brown. Helen Adams (Rho). Potato Scones \}/2 cups flour 1 cup mashed potatoes 1 egg 2 teaspoons baking powder 3^3 cup butter 1^2 teaspoon salt Milk enough to mix into a stiff dough. Fry on a griddle. Eleanor A. Brettle (Rho Sigma). Sweet Potatoes Southern Style About eight or ten medium sized potatoes. Boil in skins in salted water. Pare and cut lengthwise. Put into large flat pan, cover one-half inch thick with brown sugar. Add one-fourth pound butter and one tablespoon molasses. Baste often. Cook one hour. Alcetta Gilbert Clarke (Lambda Nu). Rice Cakes 1 cup boiled rice 1 egg 1 cup flour 1 tablespoon sugar ^ cup milk 3^ teaspoon salt