Delta Gamma cook book

2 pounds pork, put through 1 tablespoon corn starch meat grinder Yi cup bread crumbs 2 cups boiled rice salt and pepper Work all together, at least ten minutes. Let stand fifteen minutes to swell. Make into balls and wrap in cabbage leaves which have been scalded. Brown slowly in butter. Then add a little water or soup stock and let simmer about one hour. Mary Bassett Bray (Lambda). Meat Souffle 1 cup white sauce heat and add 2 beaten egg 1 cup chopped meat yolks Cook one minute, cool, then stir in two beaten egg whites. Bake in buttered dish twenty minutes in moderate oven. Serve with tomato sauce. Adelaide Moys Washburn (Phi and Chi Sigma). Vienna Stew Cut into dice 13^ pounds raw shoulder steak or roast Sprinkle over it 1 teaspoon salt 1 tablespoon vinegar Let stand 1 hour Place one small onion cut fine in a granite kettle. Pour over it the meat. Cover very tightly, using no water (about three quarters of an hour over slow flame). Boil down until it fries a little. Then add one cup cream (slightly sour will do as well as fresh). Season with one teaspoon caraway seed, salt and pepper, and marjoram. Serve with parsley. Marjorie Preston Stevens (Lambda Nu). Mock Terrapin Use cold veal, chicken or turkey, hght or dark. Take 2 cups cold cooked meat, diced 2 hard boiled eggs, diced juice 1 lemon 1 small onion grated Mix all these (this part can be prepared several hours before needed). Heat up at meal time in the following sauce: 1 tablespoon butter 1 tablespoon flour Stir together, add one cup cream and one cup milk, salt, pepper and one big teaspoonful of chopped parsley. Boil until smooth and creamy. Add meat mixture and cook until well heated. Serve on small squares of toast, or for formal luncheon, in pattie shells. Marjorie Preston Stevens (Lambda Nu). Meat Sauces Cold Meat Sauce 4 tablespoons tarragon vinegar 4 tablespoons catsup 2 heaping tablespoons currant jelly Let the ingredients come to a boil, then add a few sprigs of mint, if desired, and serve warm. Alice Christopher Browne (Sigma) . Creole Sauce 2 tablespoons chopped onions 4 tablespoons green peppers, finely chopped 2 tablespoons butter 2 tomatoes 6 olives, stoned 1/4 cup sliced mushrooms 1 1/4 cups brown sauce salt and pepper to taste and a dash of sherry Cook onion and pepper with butter five minutes; add tomatoes, mushrooms, olives, and cook two minutes. Then add brown sauce. Bring to boiling point and add wine to taste. Serve with filet of beef. AHce Christopher Browne (Sigma). Cucumber Sauce Make a French dressing of 3 tablespoons of olive oil ]/2 teaspoon of salt 2 tablespoons of vinegar cayenne and paprika to taste Add dressing to cucumber, chopped fine and drained, and mix well, keep cold. Serve with fish. Elsie Foulke Haney (Lambda). Hollandaise Sauce (Especially good for salmon loaf). 3^2 cup butter 1 saltspoon salt yolks 2 eggs pinch cayenne pepper juice }/2 lemon 3^ cup boiling water Rub butter to a cream, add egg yolks, one at a time, beat well, add lemon juice, salt and pepper. Just before serving add boiling water. Cook, stirring rapidly, until it thickens like custard. Pour over fish. Florence-Schuyler Thorpe (Lambda). Hollandaise Sauce Cream one heaping tablespoon flour with two tablespoons butter.