Delta Gamma cook book

Dressing: Cook one cup milk, yolks of four eggs, pinch of salt and mustard just to a custard. When cold, add juice of one lemon and a cup of stiffly whipped cream. Mix with other ingredients and let stand at least twelve hours before serving. Edith Steele McGregor (Pi). Frozen Salad No. 1 Take any canned fruit such as pineapple, apricots, peaches or cherries and oranges, bananas and white grapes. Cut the fruit in small pieces as for any fruit salad. To two portions of oil mayonnaise take one portion of whipped cream, mix thoroughly with the fruit. Pack in freezer with ice and rock salt and freeze the same as mousse, allowing it to stand four or five hours. All or any combination of the above fruits may be used. Serve on lettuce leaves. This is a salad and dessert combined. Leulah Judson Hawley (Lambda Nu). Frozen Salad No. 2 2 tablespoons melted butter 2 egg yolks, well beaten 3^ teaspoon paprika 33^ tablespoons sugar A httle cayenne 3 tablespoons flour Add % cup of milk 3/2 teaspoon salt % cup vinegar heated Mix these ingredients in the order given. Cook until thick, then cool. Add one cup of cream whipped and one large cup of fruit. Peaches, maraschino cherries, pineapple, oranges and bananas make a delicious combination of fruits. Pack in freezer and freeze the same as mousse, letting it stand four or five hours. Serve on lettuce as salad and dessert. Julia Bearnes Gould (Lambda Nu). Vegetable Salads Adirondack Salad 3 tablespoons canned peas 3 tablespoons diced cheese 3 tablespoons diced onions 3 tablespoons Heinze sweet cucumber pickles Mix with salad dressing which is not too sweet. Edna Kendall Crawford (Sigma). Asparagus Salad Cut narrow rings from bright red peppers, place three or four asparagus stalks through two or three of these rings. Serve on lettuce leaves with either kind of salad dressing. Florence F. Thorpe (Lambda). Bean Salad 1 can kidney beans 1 cup chopped pickle 1 cup chopped celer}^ 2 cups onion Cover with mayonnaise. Hannah Book (Theta). Bean Salad Use recipe for German potato salad, substituting cold boiled string beans for potatoes. Lillian Smith Burwell (Lambda Nu). Beet Salad 4 small beets, chopped fine 1 tablespoon Knox's gelatine Yi cup of weak vinegar 3 teaspoons corn starch yi cup water 5 teaspoons sugar Make a jelly, add chopped beets and mold in small cups. Serve on lettuce leaves with salad dressing. Will serve four. Josephine Cleaver (Eta). Beet Salad Dress cubes of cooked beets and chopped olives with French dressing.] j Hazel Bisbee (Pi). Celery Relish To one-half box of Knox's gelatine, add enough cold water from one pint to cover. Let stand twenty minutes. Heat remainder of pint to boiling, pour over gelatine, add juice of two lemons and one-half cup sugar; cool. Add one tablespoon horse radish and dash of cayenne pepper. Color a light green with vegetable coloring. When almost ready to set, stir in one cup of finely cut celery. Pour into moulds to harden. Nelle Stinchfield Braasch (Lambda). Cheese and Pimento Salad Chop pimento olives fine, mix with a soft cream cheese and form into balls. Serve in nests of head lettuce with oil mayonnaise. Clara Bearnes Haskins (Lambda). Cucumber Jelly 1 cucumber 1 teaspoon salt Y2 cup celery 1 pinch cayenne 1 small onion Y^ teaspoon pepper