Delta Gamma cook book

1 teaspoon baking powder Put the rice into a bowl, add the milk and mix well, then add the well beaten egg, sugar and salt. Sift the flour and baking powder into the mixture and stir well. A little ground cinnamon or grated nutmeg can be added. Bake on a hot griddle, allowing a tablespoon to a cake. Serve with maple or brown sugar. Lou Ashley Hubble (Rho Sigma). Escalloped Rice and Cheese Wash in three waters one cup large grain rice, add one teaspoon salt, one tablespoon butter, three cups boiling water and cook one-half hour in a fireless cooker or a double boiler. To this add one-half pound of cheese cut fine, one well beaten egg added* to one cup milk. Stir in carefully with a fork and bake in a quick oven for twenty minutes. Margaret Murray (Iota). Rice Haste 1 cup milk 1 cup chopped meat 1 cup boiled rice 2 tablespoons butter Y<i teaspoon salt and pepper 1 well beaten egg Put into patty pans and bake. Mabel Kellogg (Chi). Mexican Rice Cook together one cup boiled rice and one cup tomatoes. Add chopped red pepper and an onion size of a walnut, two tablespoons sugar, one teaspoon salt, butter size of egg. Cook until onion is tender. Turn into baking dish, cover with bread crumbs, using half of the butter on top. Bake twenty-five minutes. Patroness Pi Chapter. Spanish Rice . Yi onion, cut fine 1 cup rice, uncooked 1 green pepper, cut fine 1 can tomatoes 2 tablespoons olive oil salt to taste Heat the oil in a granite pan, add onion and pepper and fry until golden brown, add the cup of uncooked rice, and when it is thoroughly warmed put in the can of tomatoes. Cook slowly for about an hour, stirring now and then with a fork. More boiling water may be added in case it is not moist enough. Hazel Williams (Omega). Spanish Rice 1 cup rice 2 green peppers 2 large tomatoes or 3^ can salt to taste 2 heaping tablespoons butter 1 quart cold water Wash rice and put in double boiler. Remove seeds and veins from peppers and cut into small pieces. Peel tomatoes and slice. Put all the ingredients in double boiler with rice and cook one hour. Jessie Ware Libby (Lambda). Fried Summer or Cream Squash Cut squash in thin sHces. Dip in egg and bread crumbs. For seasoning put plenty of salt and pepper into the beaten egg. Then fry the slices as you would fry egg plant in Crisco or bacon grease. Helen Adams Bright (Rho). Baked Tomatoes Remove skins from large, firm ripe tomatoes. Halve and roll in flour. Place in pan in which a generous amount of bacon drippings have been heated. Salt and pepper tomatoes well and drop one-half teaspoon butter on center of each one. Le^ brown in brisk oven. Lilhan Moore Coffin (Tau Zeta). Baked Tomatoes Remove stem end from six medium sized tomatoes. Take out most of pulp, sprinkle inside of tomatoes with salt and invert for a few minutes. Cook three tablespoons of butter with six tablespoons of chopped green pepper for five minutes. Add three-fourths of a cup of stale bread crumbs, one-half cup tomato pulp, one-fourth teaspoon salt, a httle pepper and a few drops of onion juice. Fill tomatoes with mixture, put in buttered pan, sprinkle tops with buttered crumbs and bake fifteen minutes in hot oven. Marguerite Tupper Way (Lambda Nu). Fried Tomatoes