Delta Gamma cook book

Harden in individual moulds, serving with mayonnaise. This will serve twelve persons. Winifred Sherman Updike (Kappa). Tomatoes en Surprise Peel good solid tomatoes and remove seeds and core. Fill with sardines or sahnon, and squeeze in a Httle lemon juice. Turn the tomato upside down on a nest of crisp lettuce, and put on top of each a spoonful of mayonnaise dressing. Florence A. Dicldnson (Lambda Nu). SALADS 75 Tomato Jelly Salad 2J/2 cups strained tomato 2 pepper corns 4 teaspoons Knox's gelatine 2 pimentoes 3^ cup cold water 2 slices onion Soak gelatine in cold water. Mix and cook ten minutes remaining ingredients except pimentoes. Remove from fire, add gelatine and strain into individual moulds onto pimentoes sliced. Serve on lettuce leaf with mayonnaise. Agnes Claypoole Moody (Chi). Tomato Jelly Salad 1 can Van Camp's clear tomato soup 1 can clear bouillon 4 whole pepper corns 1 slice onion 1 teaspoon sugar 2 cloves 1 teaspoon catsup 1 teaspoon Worcestershire sauce Y2 package Knox's gelatine Soften gelatine by pouring a little cold water over it. Boil together all other ingredients, ohe-half hour or less. Then stir in gelatine. Pour into a mould wet with cold water. When hard, cut into squares and serve on lettuce with mayonnaise. Mary Bogue (Gamma). Vegetable Gelatine Y2 package Knox's gelatine Y2 cup vinegar Y2 cup water 3^ teaspoon salt juice of 1 lemon 3^ pint boiling water Y2 cup sugar 2 cups chopped cabbage 1 cup chopped celery 2 green peppers or canned pimentoes Soak the gelatine in one-half cup cold water and dissolve it in one-half pint of boiling water; then add vinegar, lemon juice, sugar and salt. When the mixture begins to thicken, fold in the cabbage, celery and pimentoes. Turn into. a mould and chill. Mary Malcomson (Xi). 76 DELTA GAMMA COOK BOOK Canned Cucumber Salad Peel and slice 1 gallon of cucumbers Four large onions sliced thin 1 quart vinegar 4 dessert spoons mustard 1 cup flour 1 cup white sugar 1 teaspoon turmeric Salt cucumbers and let stand four hours. Drain well. Put vinegar in kettle, add flour, sugar, mustard, turmeric and sliced onions. Let cook until tender. Dampen cucumbers in cold vinegar. Put into boiling mixture and cook five minutes. Seal in fruit jars. Keep in a cool dark place. Serve on lettuce without salad dressing. Aileen Belyea Critchett (Lambda Nu). Meat Salads Cheese Salad 1 pound cream cheese }/2 can pimento 6 pickles chopped 6 eggs hard boiled and chopped Mix with mayonnaise dressing. This may be molded into balls and served as cheese balls with pie. Good sandwich filler also. Louise Riggs (Theta). Chicken Salad 2 cups cold chicken Y2 cup chopped ohves 1 cup celery 2 hard boiled eggs Y2 cup walnuts or blanched almonds Mix with mayonnaise, using the eggs chopped in the salad or quartered as a garnish. Margaret Van Bergen (Lambda Nu). SALADS 77 Jellied Fish Salad Use any cold fish. Soak one-fourth box of Knox's gelatine in one-fourth cup of cold water, then dissolve in a cup of hot stock. Season with salt, pepper and lemon juice and mix with an equal quantity of cold boiled fish or canned fish. Decorate molds with shce of pimento or hard boiled eggs and put in fish mixture. Serve with mayonnaise. Marguerite T. Way (Lambda). Salmon Relish Salad 1 pound of salmon, boiled and picked to pieces when cold