Delta Gamma cook book

Put this with above. Serve with one teaspoon cream in each cup. Serve hot. Esther C. Dunn (Chi). Royal Bouillon 2 pounds good lean beef 1 chicken (about 4 pounds) 1 pound ham or 3 or 4 slices of bacon Make a "bouquet" of 1 bay leaf 1 teaspoon celery seed }/2 teaspoon sweet marjoram cloves and other herbs according to taste Add to stock. Simmer four or five hours. After the stock is thoroughly cold, clarify with beaten white of one egg. Place egg in cold bouillon and bring to a boil. Strain, serve with whipped cream over which paprika has been sprinkled, or with a slice of lemon in each cup. (The chicken and beef are better boiled together, but this impairs the flavor of the chicken, which otherwise can be used for salad or croquettes, therefore they may be boiled separately.) Ina Firkins (Lambda Nu) . Clam Chowder 1 dozen clams soup greens 1 pint tomatoes thyme 4 carrots pepper and salt 4 potatoes Heat one quart water. When steaming add lo it the hquor of the clams. Let boil and skim. Add strained tomatoes and all vegetables chopped. Season with thyme, pepper and salt. Let the above boil slowly about two hours, then add chopped clams and continue boiling for at least one hour. This makes about two quarts and the flavor improves on reheating the chowder. Jane Cheney Landmesser (Mrs. C. F. L) (Chi). Clam Chowder 2 shces bacon 1 small onion 3 or 4 medium sized potatoes small piece butter 2 dozen clams 4 soda crackers 1 quart hot milk Cut bacon in small pieces, put in kettle and fry for a few minutes. Add onion sliced fine and fry for five minutes together. Cut potatoes very small, add to bacon and onions, add enough water to cover them and cook until potatoes are soft. Flavor to taste. Chop the clams fine. Five minutes before serving, add the clams and the juice and then the quart of hot milk and butter, also soda crackers broken in small bits. Serve at once. Doroth}'- Petersen (Gamma). Cauliflower Puree 1 cauliflower 3^ bay leaf 3 cups boiling water }4= cup flour }/i cup butter 1 pint milk 1 slice onion salt and pepper 1 stalk celery, cut in inch pieces Soak cauliflower, head down, in cold salted water fifteen minutes. Cook twenty minutes, or until tender. Rub through a sieve. Cook onion, celery and bay leaf in butter five minutes. Remove bay leaf, then add flour; cook two minutes, add stock and hot milk. Season with salt and pepper, strain and serve. Bertha Betts (Chi). Celery Soup Wash and cut up two medium sized stalks of celery, using the leaves. Put into a small kettle and add enough water to barely cover. Cook slowly until the celery is thoroughly done. (Celery seed may be added to give a stronger celery flavor if desired.) Drain off the water and add to it one cup of cream and salt to taste. Blend a tablespoon of flour with the same amount of butter and add to the soup, stirring constantly until it comes to a boil. Serve at once. Mary Louise Longbrake (Lambda). Chicken and Mushroom Soup 1 quart of chicken stock, seasoned with onion and celery 1 quart of white cream sauce 1 can chopped mushrooms (not too fine) pepper and salt to taste When serving add one spoonful of stiffly whipped cream to each serving, with chopped parsley, sprinkled on whipped cream. Mary Louise Longbrake (Lambda).