Delta Gamma cook book

Pare and core five nice apples, must have fine flavor. Cut into Julian shapes (which are about the size of matches), and dress with oil, lemon juice, one cup whipped cream, salt and paprika. Serve on a bed of watercress. Sprinkle with minced English walnuts. Norma Rosholt Cammack (Lambda). Peach Salad Buy halved canned peaches. Drain juice from them. Take one small package of Blue Label cheese, mixed with a little cream to soften, add chopped walnuts and salt to taste. Fill the center of halves with the cheese, using two halves for a person. Serve on head lettuce and cover with boiled mayonnaise. LilHan Smith BurweU (Lambda). Pear Salad Arrange pear halves (fresh or canned) on beds of crisp lettuce leaves. Fill seed cavities with Bar le Due red currants and serve with French dressing. Edith Shively Wegeng (Iota). Stuffed Pear Salad Chill and drain halves of canned pears. Place three on each plate of crisp lettuce leaves. Prepare a mixture of cream cheese, beaten and thinned with a little cream, and chopped walnuts. Season with a little salt and fill cavities of pears. Serve with cream mayonnaise or whipped cream with boiled dressing mixed with it. Marguerite T. Way (Lambda Nu). Pineapple Tomato Arrange lettuce on plates, place one slice of canned pineapple on each, one slice of ripe tomato on each slice of pineapple and a spoonful of salad dressing on each. Finish with a cherry or ohve on dressing, if desired. Unsigned. Pineapple Salad 1 can sliced pineapple 1 jar pimento cheese or cream cheese 3^ pound English walnuts Arrange pineapple on plates garnished with lettuce. Serve with mayonnaise dressing and cheese balls, made from the cheese and nuts. Maraschino cherries may be added to plates if desired. Ethel S. Hamilton (Chi). Pineapple-Cheese Salad Drain pineapple well and place each slice on lettuce leaf. Cover with grated cheese and add French dressing. Boiled salad dressing may be used. In which case cover the pineapple with boiled salad dressing mixed with whipped cream and sprinkle the grated cheese over the top. Florence Thorpe (Lambda). Pineapple and Marshmallow Salad Drain and cut up one can (large size) of sliced pineapple. Add onehalf pound marshmallows cut in quarters. Let stand six hours with one cup whipped sour cream and two tablespoons salad dressing mixed. When ready to serve add blanched ahnonds cut up, and mix with one-half cup sweet whipped cream. Florence Thorpe (Lambda). Prune Salad Arrange on lettuce leaf four or five cooked prunes in which nuts have been substituted for the stones. Serve with mayonnaise dressing. Hazel Bisbee (Pi). Tomato Pineapple Salad Peel medium sized tomatoes, remove thin sHce from top of each, take out seeds and some pulp. Sprinkle inside with salt, invert and let stand thirty minutes. Fill tomatoes with pineapple cut into small cubes, and English walnuts, using two-thirds pineapple and one-third nuts, mixed with mayonnaise. Serve on lettuce leaves, with mayonnaise and wafers. Irene Gould (Nu). White Salad 1 can sliced pineapple, cut in pieces 1 pound white grapes, halved and seeded 1 pound almonds, blanched and chopped 3^ pound marshmallows, cut in quarters