Delta Gamma cook book

Take small, crisp crackers and place on each a thin slice of good New York cream cheese, cut in the same shape, but slightly smaller than the cracker. On each piece of cheese, put four pecan kernels, flat side down. Place in a rather hot oven and toast from two to four minutes. The oven should be briskly hot so as to melt the cheese and toast the nuts, but not hot enough to brown crackers. A nice luncheon dish to serve with celery hearts. Margaret Van Bergen (Lambda). Cheese and Olive Sandwiches Cream one cake of Blue Label cheese by adding a little sweet or sour cream. Season with a little cayenne and add one-half pint of olives chopped fine. Chopped nuts may be added if desired. Elsie Foulke Haney (Lambda). Cheese and Pickle Sandwiches 1 small onion 1 cup grated cheese 9 olives 1 chow chow pickle 1 green pepper Chop the various ingredients. Add enough mustard dressing from the chow chow to make a paste. Spread not too thickly on thin slices of bread. Frances Firkins (Lambda). Cheese and Nut Sandwiches Chop Swiss cheese, mix it with an equal quantity of chopped nut meats, add salt and a dash of cayenne; spread between slightly buttered slices of bread. Cut in rounds or triangles. Frances Firkins (Lambda). Toasted Cheese Sandwich Put a slice of American cheese between two slices of bread and fry in butter in a hot spider until brown. Served with a fruit salad these make a substantial luncheon dish. Harriette Lewis (Upsilon). Cheese Canapes white of 1 egg beaten very stiff 1 cup cheese, finely crumbled or grated 1 saltspoon of salt speck of cayenne Remove crusts from one-half inch slices of bread and heap with cheese mixture. Cut into three strips and bake about ten minutes or until cheese browns and bread toasts. Nell Cochran (Sigma). Rolled Bread Use for this, fresh, warm bread cut very thin. Spread with creamed butter, roll and tie each with baby ribbon to keep them in shape. It is better to butter loaf before cutting off slice. Norma Rosholt Cammack (Lambda). Wafers to Serve with Tea Mix such portion of a cream or a Neuf chatel cheese as is desired with cream, a few grains of salt and a dash of paprika to make a soft mixture but one firm enough to hold its shape. When ready to serve, toast some crackers, put a spoonful of the cheese on each with a slice of stuffed olive on the cheese. With a pastry bag and tube the cheese may be given a star shape. Norma Rosholt Cammack (Lambda). Cinnamon Toast Cut narrow slices of bread. Toast on one side, then spread the untoasted side with a mixture of butter creamed with sugar and cinnamon. Place in the oven for a few minutes until the mixture is melted. It is better to turn out the gas and let the heat of the oven melt the mixture. Margaret Frisbie Wood (Lambda Nu) . EGGS, CEREALS, AND BREAKFAST DISHES Shredded Wheat Biscuit for Breakfast Warm the biscuit in the oven to restore crispness — don't burn — pour hot milk over it, dipping the milk over it until the shreds are swollen; then pour a httle cream over the top of the biscuit. Or serve with cold milk or cream, according to individual taste. Crumb Pan Cakes 1 cup sour milk 1 teaspoon salt 1 cup sweet milk 2 tablespoons melted shortening 1 cup bread crumbs 1 egg 1 teaspoon soda Stiffen with white flour enough to make batter. Beat well.