Delta Gamma cook book

Adelaide Conners (Lambda Nu). Quick Waffles 3 cups flour 3 eggs 2 cups milk 1 teaspoon salt 1 tablespoon butter, melted 2 teaspoons baking powder, heaping Add to well beaten yolks, the flour, milk and salt; beat wefl, add butter and, last, the well beaten whites of eggs and baking powder. Ethelwyn J. Maloney (Psi Phi). Pan Cakes 3 cups rich sour milk salt to taste 3 level teaspoons soda Add enough uncooked cream of wheat to make a pan cake batter. Allow the batter to stand fifteen minutes before using so the cream of wheat will swell. If this batter is too thick after standing, thin with sweet milk. Bake on hot griddle. Ruth Palmer Confer (Lambda Nu). EGGS, CEREALS, AND BREAKFAST DISHES 111 Waffles 1 tablespoon butter 1 pint flour 1 teaspoon sugar 1 teaspoon soda 1 egg 1 teaspoon salt 1 heaping teaspoon baking powder 2 tablespoons corn meal 1 pint buttermilk or sour milk Mix dry ingredients and sift into wet mixture. Ruth Harrison Danforth (Lambda). Breakfast Kommelariom 2 quarts boihng water 1 large cup chopped raisins 3 large cups rolled oats 1 large cup chopped dates 1 large cup chopped figs 1 large cup chopped walnuts Salt to taste. Cook all night in fireless cooker. Eleanor Simpkin (Pi). Gnocchi of Farina 1 pint milk 1 egg Yi cup farina butter Y2 teaspoon salt grated cheese Put the milk in a double boiler, and when hot add the salt, and stir in slowly the farina, or cream of wheat. Cook ten minutes, remove from the fire and add at once the beaten egg. Pour into baking powder cans or jam jars and stand aside until cold and firm. Turn out and slice. Butter a baking dish and lay the rounds of farina in layers, alternating with grated cheese and butter. When the dish is full cover with grated cheese and bits of butter, and brown in oven. Can be served with tomato sauce. Edna Judson Wilde (Lambda). Spanish Omelet 4 eggs 1 or 2 green peppers 4 tablespoons warm water Y2 can of tomatoes 1 tablespoon minced onion salt and pepper to taste Beat eggs with water until blended. Season with salt and pepper. Pour into hot buttered pan. Run knife blade under it until it becomes creamy. Fold omelet and let it brown. Turn onto hot platter and serve with following sauce: Sauce Into frying pan put two tablespoons butter. Add onion and green pepper, cooking slowly five minutes. Pour in tomatoes, mashed. Cook fifteen minutes, season highly. Pour hot over omelet. Gae Myers Seeley (Theta). Omelet 1 tablespoon butter 1 tablespoon flour Yi cup milk }4, teaspoon salt 2 eggs 1 teaspoon butter for frying Make a white sauce of the butter, flour and milk. When sauce is cool add the yolks beaten well and whites beaten until stiff. Pour into a hot frying pan and brown. When it is set put into a hot oven for a few minutes to dry. Fold and serve. Theodora Stark Carpenter (Lambda). Omelet 6 eggs 6 teaspoons corn starch 1 cup milk 1 teaspoon baking powder Beat the yolks, add the corn starch, baking powder, milk and a small teaspoon of salt. Fold in the beaten whites. Pour into a skillet in which has been melted a tablepoon butter. Put into a very hot oven, until firm. Fold and serve with tomato sauce, cold sliced tomatoes or jelly. Edith Dumont Smith (Kappa). Tomato Sauce 1 pint tomato juice 2 chopped onions