Chop enough cold ham (two parts lean, one part fat) together with cold chicken if available, to make one cupful pressed down. Chop fine one medium sized onion and boil gently for one-half hour, with two cups tomatoes, fresh or canned. Add the chopped meat and one scant cup of boiled rice✪ Jambolaya. Season to taste with tobasco or paprika. Butter a baking dish, turn in the above, patting it down with a spoon to make a smooth surface. Dust the top well with rolled cracker crumbs and bake until surface is brown. Marie C. Vaissade (Gamma). Japanese Roll Sift two cups of flour twice with three teaspoons of baking powder and one of salt. Chop into this two tablespoons of lard and one of butter✪ Japanese Roll. Moisten with milk (about one-half cup) and roll out one-half an inch thick into oblong shape. Spread with chopped cooked meat, well seasoned and moistened with stock. Roll up like jelly roll, brush over with milk and bake in moderate oven. Gertrude White (Rho Sigma). 94 DELTA GAMMA COOK BOOK Lima Beans and Cheese 2 cups dried Lima beans 1 cup cheese 2 peppers, chopped salt✪ Lima Beans and Cheese Soak beans over night. Boil until done. Bronze peppers in a piece of butter size of egg. Pour on beans. When well heated add cheese. Helen Adams Bright (Rho). Lobster a la Newberg ^ cup sherry yolks of 3 eggs 2 cups lobster 1 cup cream salt and pepper to taste✪ Lobster a la Newberg Heat cream and add yolks gradually, stirring constantly. When sauce is thickened, add lobster and sherry. Harriet E. Watermann (Chi). Lunchettes Toast shces of bread lightly and butter them. Place on each a thick shce of tomato plentifully salted. Sprinkle over the tomato a mixture of finely chopped onions and peppers. Cover with a shce of Neufchatel or other cream cheese. Set in a hot oven. Remove as soon as the cheese melts and serve at once. Melted butter may be poured over✪ Lunchettes the cheese if a richer dish is required. Juanita Williams (Lambda). Macaroni Cook one-half cup macaroni. Pour cold water over it. Pour one cup scalding hot milk over one large cup soft bread crumbs, add 3^ cup butter 1 teaspoon salt 1 punento chopped fine }/2 cup grated cheese 1 tablespoon chopped parsley 3 eggs 1 teaspoon onion juice✪ Macaroni Pour this over macaroni. Put in buttered baking dish. Set dish in pan of hot water. Bake one-half or three-quarters of an hour. LUNCHEON DISHES 95 Italian Macaroni 1 slice of shoulder pork 1 cup macaroni 1 pint of canned tomatoes grated cheese 1 onion, salt, cayenne pepper✪ Italian Macaroni Cut the pork in cubes and brown in spider with onion cut up fine. Add hot water and simmer for one-half hour. Boil macaroni twenty minutes and blanch. Heat tomatoes in a kettle. Add pork and stock, macaroni and salt and cayenne, cook slowly for two hours, adding water as needed. Turn into casserole, cover with grated cheese and bake one-half hour. The tomato should not be added until meat and macaroni are ready to bake. Some sort of chili pepper is better to use than cayenne pepper. Harriet Moore Pier (Lambda Nu). Meat Nests with Peas 13^ pounds round steak 34 teaspoon salt 1 egg 3<C teaspoon pepper }/2 cup cream 1 tablespoon flour 1 can drained peas✪ Meat Nests with Peas Grind meat (add a httle onion if desired) add seasoning, egg, cream and flour. Form nest in baking dish and add peas. Season peas with lots of butter, salt and pepper. Bake forty minutes. These make nice individual nests baked thirty minutes in greased

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Chop enough cold ham (two parts lean, one part fat) together with cold chicken if available, to make one cupful pressed down. Chop fine one medium sized onion and boil gently for one-half hour, with two cups tomatoes, fresh or canned. Add the chopped meat and one scant cup of boiled rice. Season to taste with tobasco or paprika. Butter a baking dish, turn in the above, patting it down with a spoon to make a smooth surface. Dust the top well with rolled cracker crumbs and bake until surface is brown. Marie C. Vaissade (Gamma). Japanese Roll Sift two cups of flour twice with three teaspoons of baking powder and one of salt. Chop into this two tablespoons of lard and one of butter. Moisten with milk (about one-half cup) and roll out one-half an inch thick into oblong shape. Spread with chopped cooked meat, well seasoned and moistened with stock. Roll up like jelly roll, brush over with milk and bake in moderate oven. Gertrude White (Rho Sigma). 94 DELTA GAMMA COOK BOOK Lima Beans and Cheese 2 cups dried Lima beans 1 cup cheese 2 peppers, chopped salt Soak beans over night. Boil until done. Bronze peppers in a piece of butter size of egg. Pour on beans. When well heated add cheese. Helen Adams Bright (Rho). Lobster a la Newberg ^ cup sherry yolks of 3 eggs 2 cups lobster 1 cup cream salt and pepper to taste Heat cream and add yolks gradually, stirring constantly. When sauce is thickened, add lobster and sherry. Harriet E. Watermann (Chi). Lunchettes Toast shces of bread lightly and butter them. Place on each a thick shce of tomato plentifully salted. Sprinkle over the tomato a mixture of finely chopped onions and peppers. Cover with a shce of Neufchatel or other cream cheese. Set in a hot oven. Remove as soon as the cheese melts and serve at once. Melted butter may be poured over the cheese if a richer dish is required. Juanita Williams (Lambda). Macaroni Cook one-half cup macaroni. Pour cold water over it. Pour one cup scalding hot milk over one large cup soft bread crumbs, add 3^ cup butter 1 teaspoon salt 1 punento chopped fine }/2 cup grated cheese 1 tablespoon chopped parsley 3 eggs 1 teaspoon onion juice Pour this over macaroni. Put in buttered baking dish. Set dish in pan of hot water. Bake one-half or three-quarters of an hour. LUNCHEON DISHES 95 Italian Macaroni 1 slice of shoulder pork 1 cup macaroni 1 pint of canned tomatoes grated cheese 1 onion, salt, cayenne pepper Cut the pork in cubes and brown in spider with onion cut up fine. Add hot water and simmer for one-half hour. Boil macaroni twenty minutes and blanch. Heat tomatoes in a kettle. Add pork and stock, macaroni and salt and cayenne, cook slowly for two hours, adding water as needed. Turn into casserole, cover with grated cheese and bake one-half hour. The tomato should not be added until meat and macaroni are ready to bake. Some sort of chili pepper is better to use than cayenne pepper. Harriet Moore Pier (Lambda Nu). Meat Nests with Peas 13^ pounds round steak 34 teaspoon salt 1 egg 3<C teaspoon pepper }/2 cup cream 1 tablespoon flour 1 can drained peas Grind meat (add a httle onion if desired) add seasoning, egg, cream and flour. Form nest in baking dish and add peas. Season peas with lots of butter, salt and pepper. Bake forty minutes. These make nice individual nests baked thirty minutes in greased

Delta Gamma cook book