Delta Gamma cook book

1 tablespoon lemon juice Boil sugar and water to the soft ball stage. Add lemon juice and cool a little. Cut the bananas in half, crosswise, and roll in syrup, then in chopped nuts and put on lettuce. Serve with French dressing or mayonnaise. Mrs. Thomas R. Woodrow (Phi Omega). Brazilian Salad Cut white grapes in halves lengthwise and remove seeds. Add equal quantities of shredded pineapple, apple finely cut and cut celery. Add one-fourth quantity Brazil nuts, broken into pieces. Mix thoroughly and season with lemon juice. Moisten with cream mayonnaise or cream dressing. Grace Johnston (Omicron). White Cherry Salad 1 can large white cherries 1 grapefruit 2 slices pineapple 2 oranges Cover with mayonnaise into which whipped cream has been beaten. Ina Firkins (Lambda). Cucumber and Pineapple Salad 1 envelope gelatine (Knox) Yi cup sugar yi cup cold water 3^ cup nuts 1 teaspoon salt juice of 1 lemon 1 cup boiling water 1 cup canned pineapple, cut in pieces 1 cucumber, cut in ¾ inch cubes Serve with mayonnaise. Mary Moody Curran (Xi). Gelatine Salad 1 large apple 1 pimento 1 orange juice of 1 lemon 1 grape fruit 1 cup sugar 1 cup shredded cabbage 1 cup vinegar 1 green pepper Soak one-half box Knox's gelatine in one-half cup water. Put sugar, vinegar and lemon on stove and let it come to a boil, then add the gelatine. Pour one-half of this mixture over the finely cut fruit and when this has set a little pour over the rest. Cool. Helen Gage (Sigma). Grape Fruit Salad Pulp of 2 grape fruit, cut fine 3^ pound stoned dates Y2 pound pecans Serve on lettuce with mayonnaise. Mrs. F. R. Wooster (Rho). Grape Fruit Salad 1 cup grape fruit, pulp and juice juice of one lemon 2 level teaspoons Knox's gelatine, dissolved in 34 cup cold water Pour over this mixture one and one-half cups boiling water. Sweeten to taste. (It is more delicious when a trifle tart.) Place in wet moulds. This recipe makes about one pint. For dressing use mayonnaise mixed with a little whipped cream. Grace Stilwell Boswell (Lambda). Grape Fruit and White Grape Salad 2 grape fruit, white grapes, French dressing, water cress or parsley. Halve the grape fruit evenly to keep the cases intact. Remove the fruit and separate the pulp from the white covering. Use an equal portion of white grapes, seed and mix with the grapefruit. Let stand for thirty minutes in French dressing before serving. Fill the grapefruit shells with the fruit and lay about them sprigs of water cress or parsley. Esther Wakefield (Zeta). Lemon Jello Salad 1 package lemon jello Yi pint stuffed olives 2 cups boiling water 3^ cup pecans Mix water and jello and pour into moulds. Cut olives in thin slices on top of liquid, then sprinkle over with broken pecans. Chill and when ready to serve remove from moulds by applying warm cloth to bottom of mould. Serve with salad dressing. Eva McFarland (Nu). Muskmelon Salad " Cut the melon into dice and mix with French dressing. Serve in halved shells and garnish with green cherries. Jean Sharpe (Xi). Salad a la Normandy