Delta Gamma cook book

and when cool, add one beaten egg. Put dressing in bottom of dish, then put in one pound can of salmon, sprinkle over a bit of cayenne, then pour over the rest of the dressing and sprinkle with bread crumbs. Bake about one-half hour. Lois Brown (Rho). Salmon Timbales 1 can salmon 1 pint cream Y2 teaspoon salt and pepper chopped almonds whites of 3 eggs Rub salmon until smooth and fine, then add seasoning and eggs beaten, cream; put in buttered timbale moulds, cook twenty minutes. Serve with Hollandaise sauce. Helen A. Sawyer (Kappa). Creamed Sardines Drain from oil one good sized box of sardines, remove bones from fish, then wash. Melt one-fourth cup butter, add one-fourth cup stale bread crumbs and one cup cream or milk. When thoroughly heated, add two hard boiled eggs, finely chopped, the sardines, salt and pepper and paprika to taste. Serve on toast. Edna L. Keyes (Gamma). Sardine Loaf 14 hard boiled eggs 1 can of sardines Chop eggs while warm and add the minced sardines. Season with salt and pepper and add the oil from the sardines. Pack in dish and serve cold with salad dressing on lettuce. Helen Loman (Xi). Creamed Shrimp 2 cans shrimp or 1 pint fresh shrimp V/^ cups cream 1 tablespoon Worcestershire Sauce 1 tablespoon butter juice one lemon 1 tablespoon flour salt 1 cup boiled rice cayenne 1 tablespoon catsup Serve on toast. Margaret Lovejoy (Beta). Tuna Fish Chowder or "Goulash" 1 cup flaked tuna fish 1 cup chopped raw potato 1 cup chopped raw carrot chopped cabbage or onion or celery as desired seasoning Boil all together until they are tender, then thin with cream or milk. If the latter is used, diced bacon or salt pork may be fried and combined with the vegetables before boihng. Other fish or chopped ham may be substituted for the Tima and the consistency of the chowder may be as a soup or as a "goulash." Harriet Moore Pier (Lambda). Fish Turbot Take a white fish which has been steamed until tender, or a can of salmon. Remove bones; sprinkle with pepper and salt. Heat one pint of milk and thicken with one-fourth pound of flour. When cool add two eggs, one-fourth pound of butter and season with a little onion and parsley. Add the fish and put the whole into a baking dish, cover with bread crumbs and bake one-half hour. This is very nice baked in individual dishes or in shells. Alice Bean Fraser (Lambda), Baked White Fish (or Trout) Split fish and remove back bone with sharp knife. Lay fish flat in baking dish, sprinkle with salt and pepper, spread lightly with one-half cupful of soft bread crumbs moistened in milk, over this spread butter rather generously. Bake in quick oven about twenty-five minutes. Servo with Hollandaise sauce. Ina Firkins (Lambda Xu). Beef Beef Loaf 2 pounds chopped beef 2 pounds pork chops 1 egg 1 cup milk butter size of an egg 1 cup bread crumbs juice of 1 lemon 1 teaspoon scraped onion salt, pepper and nutmeg to taste Bake an hour and serve hot in its own gravy. Lena Mott (Xi). Beef Loaf 3 pounds round steak 1 , Yi pound pickle pork J Yi cup bread crumbs Y2 cup milk 2 eggs salt and pepper Set in pan of hot water in oven for three hours. Grace Conners Nelson (Lambda). Hamburg Loaf 2 pounds Hamburg steak 1 cup cracker crumbs 1 egg 2 teaspoons powdered sage leaves salt and pepper to taste