Delta Gamma cook book

muffin tins. Florence Schuyler Thorpe (Lambda). Cold Meat Pudding 1 egg Yi teaspoon chopped parsley 1 cup milk 1 boiled onion, chopped fine Y2 cup flour 1/2 teaspoon salt pepper Mix well until smooth. Chop one-half pound cold meat and add to the batter. Put into buttered pudding dish, and bake thirty minutes. Turn out and garnish with parsley. Serve with brown sauce. Edna Judson Wilde (Lambda). Nut Roast (Good Substitute for Meat) 2 cups ground walnuts 2 eggs, well beaten 2 cups ground bread crumbs }/i pound butter sage, pepper, onion and salt to taste Moisten bread crumbs thoroughly with boiling water, add butter, ground onion, seasoning and beaten egg, mix well. Bake in buttered dish about one-half hour. Turn out on platter and serve with tart jelly or tomato sauce. Florence Schuyler Thorpe (Lambda). Onion Pie Make crust as for ordinary pie. Slice onions, add beaten egg, milk or cream, small pieces of uncooked bacon. Season. Put in crust and bake. Excellent meat and vegetable dish combined and rich in taste. Blanche Garten (Kappa). Little Pigs in Rice 2 cups rice boiled until done 1 can tomatoes cooked about twenty minutes, or until they begin to thicken. While cooking season with salt, pepper, sugar and butter. Boil one and one-half pounds of little pig sausages fifteen minutes. Butter a baking dish, put in the rice and tomatoes, well mixed. Place the sausages on the rice and bake in the oven until sausages are brown. LilHan Smith Burwell (Lambda). 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 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). Salmon Toulette One and one-half cups picked salmon. Add chopped white and yolk of four hard boiled eggs. Put in a saucepan three tablespoons each of butter, flour, and when melted add one and one-half cups milk (or milk and cream). Season with salt and paprika. Stir in fish and eggs and put in scallop shells. Spread over with buttered bread crumbs. Shrimp, halibut, or codfish may be used in place of salmon. Salmon Newburg yolks of 5 eggs 1 pint thin cream, cooked until like heavy cream 1 can salmon add salt, pepper and lemon juice Add canned peas that have been thoroughly rinsed in cold water. Serve on crackers. Esther C. Dunn (Chi). Scalloped Meat Cook six eggs twenty minutes in water at boiling heat, but do not boil. Then separate yolks and whites, chopping latter. Make a white sauce, using two cups milk, two tablespoons butter, two tablespoons flour. When cooled add chopped whites. Moisten one cup cracker crumbs with one-third cup melted butter and add one cup cold chopped ham, tongue, poultry or fish. In a dish put one layer crumbs, then layer white sauce, then minced meat, then yolks rubbed through a sieve, then crumbs again and so on until all is used. Season with salt and pepper. Have layer of crumbs on top and brown in oven. Marion Roberts (Sigma). Shrimp a la Newberg