Delta Gamma cook book

1 cup milk Bake in buttered muffin tins and use in place of toast with creamed mushrooms. Wash, peel and cut up fresh mushrooms, cook in salted water. Make a rich cream sauce of butter, flour, and milk. To this sauce add the mushrooms and liquor they have cooked in. Pour this over the individual omelets. This makes a nice luncheon or supper dish. Leulah Judson Hawley (Lambda Nu). Minced Tongue and Mushrooms Make a sauce of one can Campbell's tomato soup, one-fourth cup butter, one-half cup grated cheese, one cup minced tongue, one cup minced mushrooms, onion, Worcestershire sauce, salt and pepper to taste. To this mixture add two well beaten eggs. Have cooked one package of spaghetti and pour the sauce over the spaghetti. Serve from a chafing dish. Leulah Judson Hawley (Lambda Nu). Macaroon Wafer Spread a little cream cheese on a macaroon and put a stuffed olive on the cheese. Serve with afternoon tea. Ethel Rockwood (Lambda). Sandwiches to Serve with Cheese Dishes 24 ohves chopped fine Yi cup finely chopped celery 1 teaspoon tomato catsup Y2 cup mayonnaise a pinch of mustard Leona Bean (Zeta). Sandwich Filling yi pound dates, stoned and washed Y pound prunes, stoned and washed Y pound figs Y pound raisins Y2 cup blanched almonds Yi pound pecans Yi cup hickory or Brazil nuts juice of 2 oranges and 1 lemon, or cherry juice Run through a meat grinder, alternating fruit and nuts. Mix to a paste with fruit juice and pack in round moulds or baking powder cans. Set in a cold place until ready for use. Slice thin and use between brown bread or toasted crackers. Mary E. Bowman (Theta). Sandwich Filling 1 can shrimp, cut fine 1 bunch celery Y2 cup nuts, chopped fine salad dressing Cecil Kramer (Pi). Filling for Sandwiches cream cheese, one-half pound 2 mangoes 3/6 pound English or black walnuts Put through a food chopper, salt to taste and moisten with vinegar. Martha Dever Moulton (Lambda). Sandwich Filling The following combinations have been successfully used in sandwiches : 1. Chopped pineapple, nuts and a little celery mixed with mayonnaise. 2. Dates and pecans with or without cream cheese or mayonnaise. 3. Sliced pears, nuts and a very httle chopped green pepper. 4. Celery and nuts chopped together and mixed with mayonnaise. Especially nice with whole wheat bread. 5. Tomato sandwiches. Slice bread a little thicker than for ordinary sandwiches and cut round. Butter liberally and spread with mayonnaise. Lay a slice of tomato on each piece of bread and sprinkle with salt. A little green pepper and nuts may be added if desired. Cover with bread slices and serve on lettuce leaves with a spoonful of mayonnaise on the top of each sandwich. Marion Kappes (Sigma). Sandwich Filling }/2 pound grated Swiss cheese 1 teaspoon dry mustard 4 tablespoons vinegar 3^ teaspoon pepper 4 tablespoons melted butter yolks of 2 hard boiled eggs 1 teaspoon salt Stir to a paste and spread on thin slices of bread. Marie Barnes Morrow (Lambda). Toasted Sandwiches Cut slices of bread into narrow strips. Spread with butter and then with a paste made of chopped nuts, moistened with salad dressing. Put in a hot oven and toast to a hght brown. Serve hot. Chopped oUves may be added to the filling. Ruth Rosholt (Lambda). Strawberry Nut Sandwiches