Delta Gamma cook book

1 pint oysters, chopped fine 34 pound veal, chopped fine 3^8 pound suet, chopped fine 2 beaten eggs Y2 cup cracker or bread crumbs Dry oysters. Mix ingredients, season with salt and pepper, shape into flat cakes and fry. Gae Myers Seeley (Theta). Scalloped Oysters Take a quart of oysters. Place alternately on an old platter a layer of bread crumbs with a layer of oysters. Sprinkle each layer with butter and seasoning. Cook in a slow oven. Margaret Benton Eichhorn (Lambda). Scalloped Oysters Take an earthen dish, put into it a layer of oysters, salt and pepper and bits of butter, then a layer of cracker and bread crumbs mixed, then layer of oysters, etc., until dish is full. Use bread crumbs for top. Mix one egg, well beaten, with one pint rich milk or cream, the latter is better. Pour this over the oysters and crumbs, lifting lightly in places so that the milk mixes through. Cover the dish and bake fifty-five minutes. When almost done, remove cover so the top will brown. Lillian Smith Burwell (Lambda). Shredded Wheat Oyster, Meat or Vegetable Patties Cut oblong cavity in top of biscuit, remove top carefulty and all inside shreds, forming a shell. Sprinkle with salt and pepper, put small pieces of butter in bottom, and fill the shell with drained, picked, and washed oysters. Season with additional salt and pepper. Replace top of biscuit over oysters, then bits of butter on top. Place in a covered pan and bake in a moderate oven. Pour oyster liquor or cream sauce over it. Shell fish, vegetables, or meats may also be used. Baked Oysters Butter a shallow platter and cover with a layer of fresh bread crumbs which have been mixed with 1/2 teaspoon baking powder, add salt and pepper to taste. On the layer of bread crumbs put a layer of select oysters, season and cover with another layer of bread crumbs. Melt a scant half pound of butter and pour the melted butter over the top of the bread crumbs. Put in the oven and bake until bread crumbs are crisp and brown. This recipe takes one quart of oysters, Unsigned. Creamed Salmon 3 tablespoons butter Y2 tablespoon flour Add slowly one-fourth cup milk and stir. Mix one can salmon and one-half can peas, pour on the butter, flour and milk, stir together well. Cook slowly until it is heated through. Remove from stove, add whole egg (beaten) and cook for a few minutes. Persis Dewey (Iota). Salmon Loaf 1 can salmon, remove bones and skin salt to taste Y2 cup ground crackers 2 eggs (yolks) cream to moisten 1 teaspoon melted butter Mold on buttered pie tin. Bake twenty to twenty-five minutes. Anne Wright (Kappa). Salmon Loaf 1 can salmon, picked fine 3 eggs 1 tablespoon butter Yi cup cracker crumbs Put in loaf or in baking powder can and steam one-half hour. Edna Kendall Crawford (Sigma). Steamed Salmon Loaf To a pound can of salmon add 2 tablespoons butter Y2 cup fine bread crumbs 1 egg beaten pinch salt Mix well, put in greased pan and steam twenty-five minutes. Cover well with waxed paper. Anne Puffer Taylor (Lambda Nu). Scalloped Salmon Make a dressing of one-half pint milk, one tablespoon flour, wet in a little cold milk and then added to the half pint. Heat this and then add small piece of butter and a Httle salt; let cook, and