Delta Gamma cook book

Cut up the chicken as for frying. Dip in beaten egg, season with salt and pepper, then roll in cracker crumbs. Place in buttered baking dish and half cover with milk. Put bits of butter over the chicken and cover tightly. Bake until tender (from two to three hours) . The last one-half hour remove the cover and let the chicken brown. Hortense K. MacDonald (Sigma). Chicken a la Rome Take tender spring chickens, cut each into four nice pieces (whole legs, and each wing with half of breast attached). Put backs and necks on the stove in a pan of water to cook slowly. If the chickens are not very tender, parboil the legs and breasts in this water for a little while, then take out, dry, and roll twice in egg and cracker crumbs, sprinkle with a little pepper and generously with bits of butter and put into a self-basting roaster. Put a slice or two of bacon on the chicken and put into a hot oven. Now make a rich cream sauce, using the broth, in which the necks and backs are cooking, to thin to proper consistency, seasoning well with salt and pepper. When chicken begins to brown turn down the oven so that it will finish cooking in a moderate oven. When chicken is done, sprinkle lightly with salt and pour over it the rich cream sauce, allowing the chicken to "mellow" for fifteen minutes to a half hour. Mushrooms may be added to the sauce. This chicken is fine for picnics. It may be put in a hot deep covered granite pan, wrapped in newspapers and a blanket and it will keep hot a long time. Ruth Scott Dancer (Xi). Ham Baked Ham Soak a medium sized ham in water twenty-four hours, changing the water several times. Wipe it dry and cover the flesh side of ham with a thick paste of flour and water. Bake twenty-five minutes for every pound, basting often with sherry wine until one-half pint has been used, then baste with drippings in the pan. When done, peel off the skin and carefully remove the crust. Serve with champagne sauce. Adelaide Thompson Blodgett (Lambda). Baked Ham Use a slice of ham, an inch thick, center cut preferred. Cover with a teaspoon of flour and sugar. Slice two medium size tomatoes, seasoned with a little salt, pepper and sugar, and put over the ham. Place this in a pan in which is a good sized piece of butter and a little hot water. Bake three-fourths of an hour. Carrie D. Reed (Kappa). Baked Ham Buy a middle cut of ham, one or one and one-half inches thick, also extra piece of ham fat. Dice fat. Rub both sides of ham thoroughly with mustard. Put part of fat in baking pan, lay ham on top, cover about an inch thick with brown sugar. Scatter rest of fat on top. Nearly cover the meat with water. Bake in covered pan in moderate oven about forty minutes, basting several times. Mary Louise Longbrake (Lambda). Baked Ham Cover slice of ham one inch thick with cold water and let come to boil. Drain and cover each side with a thin coating of prepared mustard. Cover with milk and bake slowly until milk is absorbed. Edith C. Smyth (Gamma). Ham Baked in Milk One thick slice of ham or one half ham. Parboil one hour. If a whole ham boil two hours. Cover with milk. Slice raw potatoes over top. Bake three quarters or one hour. Grace Connors Nelson (Lambda).