Delta Gamma cook book

Chop cucumber, celery, onion. Add seasoning and some leaves of parsley pulled to bits (not chopped). Add one teaspoon Knox's gelatine dissolved in one-half cup hot water. Pour in small moulds and serve with meats or luncheon dishes. ]Mrs. J. H. Long (Sigma). Cucumber Jelly 3 large cucumbers 1 level tablespoon capers 3 or 4 tomatoes 4 tablespoons vinegar 2 green peppers salt and pinch of black 2 or 3 canned red peppers pepper 1 box Knox's gelatine Put the cucumbers, tomatoes and peppers, through meat chopper. Cut up the canned peppers with the scissors. Set in fancy mould. Ethel Richter Megeath (Lambda). Cucumber Salad Pare a good sized cucumber and with a sharp pointed knife cut five parallel grooves lengthwise of the cucumber at equal distances. Then cut the cucumber into thin slices crosswise, keeping the cucumber in original shape. Arrange on lettuce leaf and serve with Parisian French dressing. An excellent relish to serve with fish course. Eleanor Dickinson Tate (Lambda Nu). Egyptian Salad Cut out inside of tomatoes after peeling. To this add equal amount of cucumber. Season with salt, vinegar, oil, onion, and chopped parsley. Fill tomatoes and serve with mayonnaise. Mildred Lawrence (Alpha Delta). Gelatine Salad Into one pint boiling water put a blade of mace, a bit of bay leaf, one-half dozen pepper corns, one slice onion, one-half teaspoon celery salt. Cook twenty minutes. Strain and add to the liquid three-fourths box of Knox's gelatine softened in a little cold water. Strain again and add four tablespoons vinegar. Pour into mould with slice of cucumber. Serve with mayonnaise. Leulah Hawlcy (Lambda). Green Pepper Salad Soften cream cheese by mixing it with about one-third amount of butter which you have of cheese. To the cheese, add nuts, chopped fine, and chopped pimento and a little onion or chive. Cut off the tops of the green peppers and scoop out all the inside. Pack the cheese into the peppers and place in the refrigerator to cool. When the cheese has hardened again you will be able to slice the peppers rather thin. Serve with lettuce and French dressing or with cucumbers which have been soaked for an hour in French dressing. Two large peppers or three small ones will serve six people. Be sure to use the sweet, not the hot green peppers. Ethel Rockwood (Lambda). Harvard Salad 2 large cups diced celery 6 minced olives Y2 dozen chopped radishes 1 small cup nut meats 2 diced hard boiled eggs Blend ingredients well and moisten with mayonnaise dressing; arrange in tiny mounds in nests of head lettuce. Pour over each portion one tablespoon of the dressing. Garnish with grated egg yolk and triangles of pickled beet. Helen Berkman Judd (Lambda). Jellied Vegetable Soak one tablespoon Knox's gelatine in one-fourth cup cold water. Dissolve in one cup of boiling water, add one-fourth cup each of sugar and vinegar, two tablespoons lemon juice, one teaspoon salt and a few whole cloves. When cool strain and add one-half can of refugee beans, whole, two or three pimentoes cut in pieces, and chill in a mould. Delicious with hearty meats. Theodora Carpenter (Lambda). Normandy Salad 1 cup canned peas 1 cup chopped celer}^ Y2 cup English walnuts Mix together with French dressing and serve on head lettuce. Will serve six or eight people. Alcetta Gilbert Clarke (Lambda). Perfection Salad