Delta Gamma cook book

1 can of okra Y2 clove of garUc or Yi can tomatoes Y^ green pepper mixed 2 tablespoons lard a little parsley and thyme 2 tablespoons flour 2 bay leaves Fry the chicken in the lard, then add flour, onion, garhc and other ingredients, let stew for fifteen minutes. Add two quarts of hot water and simmer two or three hours until chicken is tender. Add salt to taste. Veal, cut in small pieces, may be added in place of chicken. Serve with boiled rice. Mary Lobb (Omega). Jugged Chicken Cut chicken up at joints. To each pound of meat take two heaping teaspoons flour, one scant teaspoon salt and one-fourth teaspoon pepper. Roll chicken in this and pack compact^ in stone jar. Cover with boiling water and bake three hours in slow oven. Ethel Elhott Swan (Tau). Chicken or Salmon Mousse Put raw breast of chicken or salmon meat into chopping bowl. Pound fine with wooden potato masher. Add four unbeaten eggs, one at a time and pound into the meat ; season with salt. Add one pint double cream, a little at a time, whipping thor- oughly after each addition of the cream. Pour into well greased uncovered mould and set in pan of boiling water. Cook one hour. Maud Stedman Curtis (Omega). Sauce for Chicken or Salmon Mousse Cook remnants in a little water to a very thick stock. Blend in butter and flour to a gra\y. Add two lightly beaten egg yolks and put in a double boiler. Stir and cook slowly until smooth and creamy. Maude Stedman Curtis (Omega). MEATS 29 Chicken Pie Crust 2}4 cups flour in bowl 2 teaspoons baldng powder 1 teaspoon salt 2 tablespoons butter — rubbed thoroughly into flour break egg, beat it thoroughly add 1 cup milk to egg then add flour and spread over chicken. This is for very large chicken pie. Grace Conners Nelson (Lambda Nu). Pressed Chicken 1 medium sized chicken 1 tablespoon Knox's gelatine 2 stalks celery 2 hard boiled eggs 14 bunch parsley salt to taste Cut the chicken in pieces as for a fricassee and boil in salted water with celery, parsley and a small onion, if desired. When tender, remove the meat from the bones and chop medium fine. Boil broth down to a pint, add gelatine and strain. Dip an oblong tin into cold water, cover the bottom with the hard boiled eggs cut in rings. When the stock is nearly cold pour a httle over the eggs. Put in the chicken and the remainder of the stock. When perfectly cold cut in slices or serve the mould whole. Florence Carpenter Smith (Sigma). Baked Chicken Take a young chicken, cut up as for frying. Place in a baking dish. Add one-half cup of flour and one-fourth cup of butter. Dredge the flour over all the pieces of chicken, also put bits of butter through- out the pan of chicken and add one pint of water. Salt and pepper to taste. Cover tightly. Bake one hour or until chicken is tender. Turn the pieces of chicken once during the baking. Unsigned. 30 DELTA GAMMA COOK BOOK Smothered Chicken Place a tender j'^oung chicken, which has been spHt down the back and spread open, in a spider. Add one cup water, salt, pepper and butter. Spread two strips of bacon over the chicken, cover and let simmer on back of stove until tender. Uncover and, basting fre- quently, brown in oven. Alice Scott EUis (Xi). Chicken Southern Style