Delta Gamma cook book

dice 1 can of mushrooms, diced Make a white sauce of 5 tablespoons of butter 4 rounding tablespoons of flour 1 pint cream 1 quart milk Season and add the juice of the mushrooms. Add all to the veal and mushrooms, put in buttered baking dish. Cover with crumbs and bake until light brown. Katherine H. Johnson (Lambda). Veal Croquettes 2 cups chopped veal, cooked Yi teaspoon salt Yi teaspoon celery salt 1 saltspoon pepper }/i saltspoon cayenne pepper (or 1 teaspoon curry powder) 1 teaspoon lemon juice ' Mix with cream sauce prepared as follows: 1 pint hot cream 2 even tablespoons butter 4 heaping tablespoons flour Y2 teaspoon salt Y2 teaspoon celery salt trifle cayenne or curry The sauce should be very thick. Add the chopped veal and cool. Shape into croquettes. Before frying, beat two eggs, add two tablespoons milk and one teaspoon salt. Roll croquettes in fine bread or cracker crumbs, then in egg, then in crumbs again. Fry in hot fat. These can be made and fried in the morning. At tea time put in dripping pan and just heat through. This is a good way to use up left over meat. Juha Louise Mills (Lambda Nu). Curry of Veal One and one-half pounds lean veal, cut into inch dice and stewed until very tender, in enough water to leave nearly a pint of stock when done. Add salt and pepper. Put a tablespoon of butter in a frying pan and when hot add one large Spanish onion, sliced thin, and two tart apples, cored and pared. Cook until brown, add the stock, thicken, add the meat and juice of a lemon and curry powder to taste. Serve with rice. Clara King Allen (Lambda). Veal Loaf 2 pounds lean veal, chopped fine 3^ pound salt pork, chopped fine 2 cups buttered crackers, rolled 2 eggs, well beaten 2 teaspoons salt 1 teaspoon pepper Y2 teaspoon mace or nutmeg Mould into a loaf. Bake two hours, basting with hot water. Gayle Marshall (Theta.) Veal Loaf 3 pounds veal, ground Yi cup milk Y2 pound pickle pork, ground 2 eggs 3/^ cup bread crumbs salt and pepper Bake in oven for three hours. Set in pan of hot water while baking. Unsigned. Steamed Veal Steak Dip veal steak in beaten egg and bread crumbs. Brown in a spider. Put in a steamer and steam for two or three hours. Brown mushrooms in butter and make a gravy using some of the juice from the meat. Pour the gravj^ over the meat and serve. Unsigned. Meat Combinations Swedish Meat Balls 2 pounds beef, 1 , ,, i x • j . • ,,, , ' > put through meat grmder twice 1}4 pounds pork J ''^ 1 egg 2 cups dried bread crumbs salt and pepper onion juice, very little, if desired Work all together ten minutes, putting in little soup stock as you work it. Let stand one-half hour. Mix well again, make into small balls, brown in butter, and then add little water or soup stock and simmer about one-half hour. Mary Bassett Bray (Lambda) . Chili Con Carni Grind two pounds round steak and put in kettle with small lump of suet and cup of water. Add can of kidney beans or two cups of Mexican beans partially cooked. Senson with salt, sugar and red pepper or chih pepper and after cooldng half an hour add cup of cooked tomatoes. Cook until all are thoroughly mingled and remove suet. Mrs. F. E. McCleary (Xi Zeta). American Chop Suey IH pounds round steak 1 large bunch celery