Delta Gamma cook book

flour Pound as much flour as possible into the steak. Sear over in hot lard and butter. Place in roaster and spread over with onion, previously sliced into the fat and browned. Heat the tomatoes in the same frying pan, stirring in one tablespoon flour. Pour over the steak and onions. Finally, heat the mushrooms and place over the top. Cover and roast one and one-half hours. Leona Bean (Zeta) . Spanish Steak Take a flank steak, scored, pound flour into it. Sear it on both sides in heavy frying pan. Place in roaster. Make a water gravy in pan and pour over steak. Slice two large onions over steak. Cover with chili sauce. Bake in covered roaster for one hour in slow oven. Gail H. Luther (Lambda Nu). Swiss Steak Three-quarters inch thick round steak. Pound in as much flour as possible. Sear meat on both sides in fat. Cover meat with water. Salt to taste and stew slowly until done. Luella Cordier (Theta). Tamale Pie 2 cups corn meal 6 cups water 1 tablespoon fat 1 onion 2 cups tomatoes 1 pound hamburger steak Make a mush by stirring the corn meal and one and one-half teaspoons salt into the boihng water. Cook forty-five minutes. Brown onions in fat, add hamburger and stir until red color disappears. Add salt, pepper and tomato. A sweet pepper is an addition. Grease baking dish and put in layer of corn meal mush, add seasoned meat, and cover with mush. Bake one-half hour. Serves six. Unsigned. Stuffed Cabbage Select very firm medium sized cabbage. Remove outer leaves. From top cut a lid about four inches in diameter. Remove inside of cabbage, leaving rim about one and one-half inches thick. Rub inside with salt and pepper. To one and one-half pounds Hamburger steak, add 1/2 pound chopped pork 1 1/2 cups cream sauce 1 egg 1/2 cup bread crumbs 1 onion chopped and fried in butter 1 celery stalk, chopped (or 1 teaspoon celery seed) 1/2 teaspoon sweet marjoram 1/2 bay leaf salt and pepper Mix all together and fill cabbage. Replace the lid. Tie in clean cloth. Boil in mutton broth or any meat stock for two hours. If you have no stock, add vegetables, seasoning and meat scraps to water and boil cabbage in this. Serve with spoonful of melted butter over every serving. Ina Firkins (Lambda Nu). Chicken Chicken Croquettes Rub together two tablespoons butter and two tablespoons flour. Melt in double boiler and add one cup milk or cream, a little chopped parsley, salt, pepper and red pepper to taste, grated rind of one lemon, a little grated onion and dash of nutmeg. Add one pint minced chicken. Set on ice to cool. Mould and set on ice again. Roll in egg and cracker crumbs. Fry in deep fat. Adelaide Thompson Blodgett (Lambda). Chicken and Mushroom Croquettes 1 1/2 cups cold cooked chicken, few drops onion juice, 3/4 cup chopped mushrooms, 1 teaspoon finely chopped parsley 1/2 teaspoon salt 1/2 teaspoon celery salt, 1 cup thick white sauce 1 teaspoon lemon juice few grains cayenne Mix ingredients in order given, chill, shape, dip in beaten egg, then in crumbs, and fry in deep fat until golden brown. Drain on soft paper. Arrange peas around and serve. For the white sauce, use three tablespoons flour to one cup milk. Bertha Betts (Chi). Chicken Gumbo 1 large fat chicken, cut in pieces 1 large onion