Delta Gamma cook book

1 pound ground meat 2 cups tomatoes 1 cup boiled rice Sprinkle top with cracker crumbs and small pieces butter. Bake forty-five minutes. Mrs. Truair (Rho Sigma). Tomato on Toast Y2 can tomatoes 1 tablespoon butter a little fine onion, salt and pepper Cook five minutes. Add one teaspoon of cornstarch dissolved in little water. When hot stir in six eggs, beaten. Stir constantly. Add one teaspoon of chopped parsley. Let heat through only. Add more cornstarch and fewer eggs if desired. Maude M. Case (Lambda Nu). Tomato Golden Buck 1 tablespoon butter Y2 cup strained tomato puree Yi pound crumbled cheese a pinch of baking soda 1 teaspoon Worcestershire sauce 1 saltspoon dry mustard salt and paprika to taste When thoroughly melted and smooth, extinguish the flame and stir in two well beaten eggs. Cover for a moment and serve on hot toast. Lou Ashley Hubble (Rho Sigma). Tomato Rarebit Melt 3 tablespoons butter add 2 tablespoons flour % cup milk When thickened, add three-fourths cup of strained tomato mixed with one-eighth teaspoon soda; add two cups cheese, cut fine, two beaten eggs; season with salt, cayenne, and mustard; serve on toast. Gertrude White (Rho Sigma). Veal Souffle Melt one-third cup of butter, add one-third cup of flour, stir until well blended, then pour on gradually two cups of scalded milk. Bring to a boil and add one-half cup soft stale bread crumbs, one teaspoon salt and one-eighth teaspoon pepper, let simmer two minutes. Remove from fire and add three cups of cold cooked veal, finely chopped, one tablespoon finely chopped parsley and the yolks of three well beaten eggs. Fold in the stiffly beaten whites of three eggs. Turn into a buttered baking dish, set in a pan of hot water and bake in a slow oven until firm. Remove from mould, garnish and serve with a white mushroom sauce. Neva LilHe (Phi). Welsh Rarebit 1 cup cheese, diced few pinches salt and pepper 6 tablespoons cream or milk yolks of 2 eggs few pinches of mustard 3 tablespoons butter Place the cheese, butter, mustard, salt and pepper in the pan. Stir until the cheese has melted slowly and then add milk with egg yolks. Stir until the mixture is thick and smooth. Do not allow it to boil or it will be tough and stringy. Have the whites of the eggs beaten and fold into the mixture after it is done. If this recipe is increased use the blazer of the chafing dish without the water bath. Claire Willis (Theta). Welsh Rarebit 1 cup hot milk 1 teaspoon flour 3^ pound grated cheese 1 egg Yi teaspoon salt dash cayenne pepper 3^ teaspoon mustard 1 teaspoon butter Heat milk. Mix grated cheese, flour, mustard, salt, pepper and egg well beaten, in a saucepan, add hot milk slowly. Cook until smooth and creamy. Serve hot on crisp hot toast. Unsigned (Epsilon). Yankee Doodle Fry three medium sized onions in butter until brown. Arrange in baking dish and cover with cubes of raw round steak (about one pound or a little more). Add one can tomatoes, well seasoned, and lastly cover with about twenty sticks of macaroni, which has been cooked in salted water until tender. Cover and bake in moderate oven two hours. About twenty minutes before serving remove cover and let brown. Lotta Linder Clark (Lambda). Creamed Mushrooms 6 well beaten eggs seasoning