Delta Gamma cook book

When thoroughly heated, press the beans through a sieve and add to stock with onion also strained. Rub the flour and butter until smooth and add sufficient soup to this to make it creamy, before adding to the soup. Return the soup to the double boiler and cook until it thickens to a puree. Season and serve. EHzabeth Mogg (Rho Sigma). Mushroom Soup To two quarts of good white stock, add one can of button mushrooms (cut in two or three pieces). Make a roux of two heaping tablespoons flour and one tablespoon butter. Thicken stock with this. Add pepper and salt to taste. Serve in bouillon cups with one slice lemon in each cup. Ina Firkins (Lambda Nu). Noodles 1 egg 1 tablespoon of sweet milk pinch of salt all the flour that can be worked into it, about two cups Roll out very thin, let dry two hours. Flour lightly and roll. Cut in thin strips. Have chicken liquor ready. Cook fifteen minutes Blanche Garten (Kappa). Oyster Soup Strain liquor from one pint of oysters. Heat in separate dish. Heat quart of milk, add piece of butter and seasoning. Then add oysters to milk. Serve. Unsigned. Green Split Pea Soup J^ pint green spUt peas, washed in cold water, drained at once Y2 carrot, sliced Y2 onion 1 ounce salt pork or bacon cut into dice Yi teaspoon celery salt Put all together over hot fire and bring to a boil. Then cook slowly, adding water from time to tune, if necessary until dissolved. Season with salt and pepper. Strain and serve. Constance Gihnan Ames (Lambda). Tomato Bisque Cook one quart of tomatoes until soft, with a pinch of soda; strain so that no seeds remain; set on stove, seasoning with salt, pepper, small piece of butter, and sugar; just before removing from stove, add one pint of sweet cream; serve immediately. Helen LesHe (Omega). Cream of Tomato or Mock Bisque Soup 1 cup tomato juice 2 tablespoons butter 1 cup milk 2 tablespoons flour yi teaspoon salt To prepare juice, boil one cup tomatoes with one bay leaf, one slice onion, one-half teaspoon celery salt or seed, one saltspoon pepper, one saltspoon soda, strain and use as foundation for soup. Melt butter, add flour and seasoning, then milk slowly, stirring constantly. Cook until thick. Combine with hot tomato juice by pouring the latter slowly into the sauce, while hot, stirring constantly. Serve immediately without further cooking. Mary Gage Hall (Sigma) . Canned Tomato Soup 1 peck of ripe tomatoes, skinned 1 onion 1 red pepper 1 green pepper Cook until tender; strain though colander, then sieve. Add four tablespoons of salt and three-fourths cup of sugar, cook well, put in jars. When using, to one pint of soup, add piece of butter, small tablespoon of flour, cook a little while slowly, then add pinch of soda and one quart of hot milk. Henrietta Stratton Jaquette (Psi Phi). Canned Tomato Soup 14 quarts ripe tomatoes sliced and cut 14 stalks of celery 14 bay leaves 21 cloves 7 medium sized onions sliced Boil all these together and strain. Then add 14 tablespoons butter, blended with 14 tablespoons flour 8 teaspoons of salt 16 teaspoons of sugar 4 salt spoons of paprika Cook until as thick as desired and can in sterilized fruit cans. Will make fifteen pints. When used add a pinch of soda and a pint or more of milk to each pint of the canned soup. Eva Hooper (Alpha Zeta).