Delta Gamma cook book

Corn and Tomatoes Scalloped A Good Luncheon Dish Butter a baking dish and put in alternate layers of canned corn, tomatoes and cracker crumbs. Season each layer lightly with salt and pepper or paprika. Sprinkle fine cracker crumbs and place thin strips of bacon over the top. Bake in the oven. Just before serving, if the bacon has not become crisp, set it under the flame a minute to broil. Helen Adams Bright (Rho). Crab a la King 1 pound can crab meat 3 tablespoons butter 3 tablespoons flour 1 teaspoon salt 1 pint hot cream or rich milk Few grains cayenne ½ bay leaf Buttered toast 1 tablespoon diced red peppers ½ tablespoon diced green peppers Melt the butter, add the peppers and one teaspoon chopped onion, if desired. Cook these in butter until tender, then add the flour and seasonings and gradually the milk, stirring constantly. Put in the bay leaf and let it ,stand in the sauce until it is ready to be used. Flake the crab meat with fork, stir carefully into hot sauce, arrange on toast, garnish with parsley. Eleanor Dickinson Tate (Lambda Nu). Crab Meat 2 hard-boiled eggs, chopped 1 can crab meat Soak crab meat in one-half cup cream for one-half hour. Make white sauce as for shrimp wiggle, stir in crab meat and eggs. Serve on toast. Frances Bragdon (Sigma). Creamed Eggs with Cheese Poach eggs. Make thick cream sauce with milk, flour, butter and salt. To one cup sauce add two tablespoons grated cheese. Cook thoroughly and pour over eggs. Ina Firkins (Lambda Nu). English Monkey (For Luncheon or Supper) 1 cup bread crumbs 1 egg .1 cup milk ¼ teaspoon salt 1 tablespoon butter dash of paprika ½ cup soft mild cheese, cut in small pieces Soak crumbs fifteen minutes in milk. Melt butter, add cheese. When cheese has melted, add soaked crumbs, egg slightly beaten and seasonings. Cook three minutes, serve on toasted crackers. Edna L. Keyes (Gamma). Ham and Macaroni Timbales Scant one-half cup macaroni broken in short pieces, cook until tender (about twenty minutes) . Drain in colander and let cold water run through. To one-half cup boiled ham, chopped fine, add the macaroni, one beaten egg, one-fourth teaspoon salt, two-thirds cup milk and a little butter. Put in well buttered ramekins (or any small moulds; gem tins will do). Cook until centers feel firm. Serve with tomato sauce. A can of Campbell's tomato soup may be used for the tomato sauce. Florence Schuyler Thorpe (Lambda). Ham Trifle Chop one cup of cold boiled ham, three hard boiled eggs, and five soda crackers. Boil two cups of milk, add to this a good sized piece of butter and thicken with one teaspoon of flour and one teaspoon of dry mustard. Stir into this the chopped ham, eggs and crackers and add a tablespoon of minced parsley. Put in a baking dish and bake for one and one-half hours. Mae Belle Davis (Rho Sigma). Scalloped Ham and Eggs Place first a layer of cold boiled eggs then cold boiled ham chopped fine, in a pan. Cover with white sauce. Sprinkle with bread crumbs, and one tablespoon melted butter. Use one cup of ham to six eggs. Louella Cordier (Theta). Jambolaya