Delta Gamma cook book

Add enough water to make loaf firm. Put into baking dish, surround with enough water to prevent the meat from sticking and bake about three-fourths of an hour. Serve with baked potatoes and thick gravy, made after the meat is taken from the baking dish. Pauline Brewster Wells (Rho Sigma) . Filipino Beef Put through a meat grinder 13^2 pounds round steak add salt and pepper Yi pound lean pork 1 cup soft sifted bread crumbs 1 onion 1 egg 1 green pepper without seeds Mix well and shape into a roll. Put into agate pan, add one quart strained tomatoes, and put two slices of bacon over meat. Cook about fifty minutes, basting frequently. Cook parboiled potatoes with meat and serve with brown tomato sauce. Unsigned. Beef Steak Dressing 3/^ saltspoon pepper ^ cup butter 1 teaspoon lemon juice 3^ teaspoon salt 1 tablespoon parsley, cut fine Stir all together and spread on broiled steak just before serving. Harriet Van Bergen Deering (Lambda). Mock Birds V/i pounds round steak 3^ pound sliced bacon Cut steak into strips four inches long. Place a bit of bacon inside of each piece of steak, roll and fasten with toothpicks. Brown a few minutes in a kettle then add hot water enough to barely cover. Salt and pepper to taste and let simmer until tender (about one hour). Serve with gravy made from the meat juices. Mary Gage Hall (Sigma). Round Steak and Bacon Grind three pounds of round steak, and salt to taste. Take a good half pound of sliced bacon and cut in half inch pieces, cook in a frying pan, stirring to keep from getting too well done. When the bacon is nearly done put the round steak into the frying pan and partially cook. Keep stirring until the red of the steak is gone. Have ready a package of cooked spaghetti and one can of tomatoes which have been cooked down fairly thick and seasoned with salt, pepper, butter and sugar. To the meat mixture add the cooked spaghetti and tomatoes and put into a good sized casserole and bake until steak is done. By taking from the oven when hot and putting in a market basket thickly lined with newspaper and covered with several layers of papers this dish will keep hot for several hours and makes a very hearty supper dish for picnics. Lillian Smith Burwell (Lambda). Steak en Casserole One and one-half pounds steak cut into pieces for serving. Add salt, pepper, and roll it in flour. Lay the pieces in an earthen baking dish. Sprinkle lightly with flour between the layers. Add two large onions, peeled and sliced, distributing it evenly over the layers. Cover with cold water and bake two hours, keeping the dish covered tightly. This is a delicious dish, the meat is tender, well flavored, and the gravy of the right consistency to serve at once. Norma Rosholt Cammack (Lambda). Rolled Flank Steak Score the steak, dust with pepper and salt, cover with one-half cup bread crumbs, a little minced parsley and chopped onion, then roll the steak, like a jelly roll, tie and bake an hour, or until tender in a moderate oven. Water or soup stock should be put in the pan basting with it occasionally. Marguerite Stanley Corl (Xi). Russian Steak 2)4, pounds round steak, cut IJ^ inches thick 1 large onion 1 tablespoon butter 1 pint can tomatoes 1 tablespoon lard 1 can mushrooms salt and pepper