Delta Gamma cook book

Peel carrots, cut into small pieces, boil in salted water until tender, and drain. Brown one tablespoon flour in two tablespoons butter, add one-half cup water in which the carrots were boiled, two tablespoons vinegar and one teaspoon sugar. Let all boil, then add the carrots and one cup cooked peas, some chopped parsley and pinch of pepper. Use about two cups of carrot to one of peas. Simmer ten minutes and serve hot. Mrs. J. C. Elliott King (Lambda). Cauliflower with Cheese Clean cauliflower, cut off leaves. Cover with hot water and boil until nearly tender. Make one pint thick cream sauce and add to it one-fourth pound grated cheese. Pour this over cauliflower, grate a little more cheese over top, and bake. Serve whole. Ina Firkins (Lambda Nu). Cauliflower au Gratin Break a medium sized, solid head of cauliflower into uniform sections and soak in cold salt water one-half hour. Throw into boiling salted water and boil until tender. Make a white sauce using three tablespoons melted butter, three tablespoons flour, three-quarters pint milk. Add cauliflower drained from the water. Season lightly with black and red pepper, put in buttered baking dish, cover top with grated cheese and brown in hot oven. Martha Dever Moulton (Lambda). Celery Grind two cupfuls of celery. Mix with one cup of bread crumbs. Season and moisten with milk. Bake until brown. Maud Case (Lambda Nu). Stewed Celery Wash and cut up stalks of celery, discarding leaves. Boil until tender, about twenty minutes, in salted water, using enough to scarcely cover. When tender, lower fire to simmering heat and add one tablespoon butter, rubbed into one tablespoon flour and one cup cream or part cream and part milk. Stir until milk thickens and serve. Mary Louise Longbrake (Lambda). Com and Bacon Slice one-half pound bacon and cut into very small pieces. Strain off liquid from one can of corn. Add two tablespoons melted butter. Mix well and fry. Persis Dewey (Iota). Baked Com 1 pint grated corn 1 teaspoon butter 1 teaspoon sugar 1 cup milk 1 teaspoon salt pepper to taste 3 eggs beaten separately Use fresh or canned corn. Mix ingredients in order given, adding whites of eggs just before putting into oven. Bake forty-five minutes in a moderate oven. Happy Hay ward Carpenter (Sigma). Com Croquettes ^ cup canned grated corn 4 soda crackers 1 teaspoon salt 1 teaspoon melted butter 2 eggs, well beaten Make into small balls, roll in cracker crumbs and brown in butter. Helen Butler (Kappa). Corn Fritters Add two egg yolks to one pint grated corn, then add one and one-fourth cups flour. Season with salt and pepper. Fold in the whites. Drop a little in hot deep fat. If the batter does not hold together, add a little more flour, as the moisture in the corn varies. Fry in deep fat. Mary Louise Longbrake (Lambda). Corn Oysters 2 cups grated corn 4 tablespoons flour 2 eggs, well beaten 3^ teaspoon salt 1 teaspoon baking powder ^'s teaspoon black pepper 1 or 2 tablespoons cream If corn is old use two tablespoons cream^ if young, one will probably be sufficient. Drop by small spoonfuls onto hot buttered griddle and fry. Serve immediately. Marion Kappes (Sigma). Scalloped Corn With Pimentoes 1 can corn 2 eggs l}^. cups milk 3^ teaspoon salt