Delta Gamma cook book

2 medium sized onions seasoning and thickening Cut the steak into pieces about a finger in length and an inch wide, add onions and seasoning and stew for two hours. Add the celery cut into bits and cook for twenty minutes more. Thicken with flour and serve inside a ring of boiled rice, garnished with parsley. Harriet Moore Pier (Lambda Nu). Croquettes Two cups ground meat mixed with sauce made of two tablespoons butter, four tablespoons flour, one-half cup stock or water, threefourths cup cream or milk, salt and paprika to taste. Cook sauce thick and add meat. Then add about one tablespoon onion juice, grating of lemon, one teaspoon minced parsley, grating of nutmeg, and one tablespoon catsup. All the flavoring may be added to taste. Spread on platter in a flat loaf shaped cake and let cool. When thoroughly cold, cut in equal sized pieces, roll on a paper into desired shape, dip in slightly beaten white of egg to which a little water has been added, and then into sifted bread crumbs. Roll into shape again if necessary and place where cold until ready to fry. Have fat hot and fry about three minutes in French fryer. Florence McGuire (Xi). . Mock Chicken Croquettes 1}4 cups cold chopped pork or veal, or both; or one may use chicken }/2 teaspoon onion juice 1 tablespoon butter 3^ teaspoon salt 3^ tablespoon flour J^ teaspoon pepper }/^ cup milk or stock 3^ tablespoon lemon juice dash of nutmeg 1 egg Cook the flour in the butter, add the milk gradually, then the seasoning and meat. Remove from the fire, add the egg well beaten, mix and cool. Form into croquettes, dip into beaten egg, roll in crumbs and fry in deep fat. Mary Bassett Bray (Lambda Nu) . Hungarian Goulash Butter an earthen baking dish, put in a layer of round steak cut into inch squares, salt and pepper and bits of butter. Prepare two or three potatoes and carrots (depends on size) and slice raw in layers on the meat, seasoning each layer. Add left over cooked rice, canned or fresh tomatoes. Celery cut in small pieces adds to the flavor. A little onion may be added if so desired. You can vary your vegetables according to j^our larder but tomatoes are essential. When the dish is well filled, cover with cold water and bake for two hours in a slow oven. Liquid left after baking can be thickened by stirring in a tablespoon of flour, worked smooth in cold water. Cook gravy over a low fire for a minute or two. Lilhan Smith Burwell (Lambda Nu). Hungarian Goulash 3 pounds veal, cut into two-inch cubes 3 large potatoes, diced 2 cloves of garlic Yi cup water 3^ teaspoon paprika 1 teaspoon salt 1 cup cream 1 cup butter or drippings Yi teaspoon black pepper Put the butter or drippings into a kettle on the range and when hot add the veal. Cook until brown. Add the water, cover closely and cook very slowly. When meat has been cooking about three-fourths of an hour, mash the two cloves of garhc to a smooth paste with part of the salt and add it to the meat. When the meat is tender, add the rest of the salt and the paprika and place potatoes on top of the meat. Cover and cook until the potatoes are tender, but not falling to pieces. Add the cream and cook five minutes longer. Florence Dyer Kahn (Chi Sigma) . Cabbage Meat Loaf 4 pounds beef 2 eggs