Delta Gamma cook book

Make a cream sauce of one heaping tablespoon butter, two tablespoons flour and two cups of milk. Drain a can of peas and add to sauce, then two cans of shrimp, juice and all. Season with salt and paprika. Heat through, remove from stove and break in an egg, beating well. Serve on toast. Helen Gage (Sigma). Shrimp Wiggle Make a white sauce of one tablespoon butter, one tablespoon flour, three-fourths cup milk. Cook for five minutes after it thickens, add a pinch of salt, and a few grains of pepper. Stir in a can of shrimp and equal quantity of peas and one dozen olives chopped fine. Serve on toast or browned crackers. Frances Bragdon (Sigma). Shrimp Wiggle 1 can French peas 1 can shrimp Melt one tablespoon butter in dish. Add two tablespoons flour and two cups of milk. Cook, season to taste, then add shrimp and peas. Serve at once, with or without toast. Elizabeth Bowerman (Nu). Simplified Rarebit Make a white sauce of two tablespoons flour, two tablespoons butter, two cups cream or milk. Season with salt and paprika. Add one cup grated cheese and stir until cheese is melted. Serve on crackers or toast. Ruth Rosholt (Lambda). Spaghetti Cook one-half pound spaghetti in salted water as usual. Fry one chopped onion in one tablespoon bacon fat and one tablespoon butter, until brown. Add one can Campbell's tomato soup and mix with one-half can water. Boil, add one-haK pound grated cheese. Let boil up, pour over spaghetti and bake one-half hour. Marguerite Stanley (Xi). Spanish Chowder 1 can tomatoes, drained of some juice. 1 can red kidney beans 1 pound hamburg steak or anj'^ left over meat 1 chopped green pepper 1 chopped onion salt and pepper to taste Cook five or ten minutes, serve hot. Marguerite Stanley (Xi). Spanish Frijolas 1 tablespoon butter 1 large green pepper or 2 small 1 cup grated cheese 1 can red kidney beans Heat together the kidney beans and the green pepper chopped. Add this to the butter and cheese which have been melted as for a rarebit, salt slightly and bring to a boil. Serve on crisp crackers. Cecelia E. Otis (Lambda). Casserole of Rice and Meat Boil one cup rice. Chop very fine one-half pound of any cold rneat, season with one-half teaspoon salt, one-half teaspoon pepper, one saltspoon celery salt, one teaspoon finely chopped onions, one teaspoon chopped parsley, one saltspoon each of thyme and marjoram. Mix well, add one beaten egg, two tablespoons cracker dust, and moisten with hot water or stock enough to pack easil3^ Butter a small mould, line the bottom and sides one-half inch deep with cooked rice, pack in the meat, cover closely with rice and steam forty-five minutes. Loosen it around the edges of the mould and turn out. Serve with tomato sauce. Florence Irwin Smith (Rho). Mock Terrapin 2 hard-boiled eggs, cut coarsely 2 cups cold boiled or roast lamb, diced 1 tablespoon butter 1 pint milk 1 tablespoon flour 1 egg, well beaten 1 tablespoon minced parsley 1 tablespoon lemon juice Melt butter in double boiler, add flour and rub smooth, add milk. Cook until it thickens, then set off hot fire. Add well beaten egg, parsley, salt, red pepper and nutmeg to taste. Add lamb and hard boiled eggs. Cook slowly long enough to heat meat through, then add lemon juice and serve. Olive S. Chalmers (Rho Sigma). Russian Pilaff