Delta Gamma cook book

Break one and one-half pounds of the fish in large pieces and braise. If very salty soak in cold water for two hours. After braising break into small pieces. Make a cream sauce and add the following: yolk of 1 egg a little grated cheese 1 hard boiled egg a little paprika chopped parsley Cover the top with bread crumbs and cheese. Bake. Ruth H. Gates (Sigma). Fish Mousse Five pounds of fresh halibut, skinned and boned. The skin is easily removed by pouring boiling water over the fish. Put in a chopping bowl — and with a potato masher pound to a pulp, adding salt to taste. Then add two unbeaten eggs, one at a time, and pound them into the pulp. To this mixture add one quart of whipping cream, slowly, one-fourth of a cup at a time, working it thoroughly into the fish with the masher. When thoroughly worked together put into a buttered mould and steam one hour and a half. A good sized angel food pan with a tin one-pound coffee can over the cone in the center makes a good mould, or any good sized pan with a coffee can in the center is all right. Make a white sauce and into it put two cans of broken up shrimp. When the mousse is ready to serve put on a chop platter and serve the shrimp sauce in the center of the mould of fish. Cut in slices and serve with the hot sauce. Lobster may be used in place of shrimp. This makes an excellent luncheon or supper dish and will serve twelve people easily. It is very nice the second day when it can be steamed again to re-heat it. Lillian Smith Burwell (Lambda). Fish and Spinach Prepare spinach as usual. Cream any fish (codfish or halibut is good). Butter ramekins and place therein, first a layer of spinach, then a layer of creamed fish (four layers). Over top lay grated cheese. Bake until brown. Ina Firkins (Lambda Nu). Halibut Timbales 1 pound fresh halibut put through the meat grinder salt, pepper, paprika ^ cup warm milk thickened with flour ^ cup whipped cream Mix and put in buttered timbal shells. Stand the timbal shells in a pan of boiling water in the oven and cook for about half an hour. Serve with mushroom or pea sauce. Katherine Esterly (Beta Sigma). Lobster Cutlets 1 can lobster 1 pint thick cream sauce Mix together, season with salt and pepper. When cold form into small cutlets, dip in bread crumbs and egg and fry in deep fat. Serve with sliced cucumbers. Ina Firkins (Lambda Nu). Oyster Cocktail 1 pint oysters 5 teaspoons lemon juice 3 teaspoons horse radish Yi teaspoon tobasco sauce 3 teaspoons vinegar salt to taste Mix and serve in tall thin glasses. This recipe will serve six people. Margaret Van Bergen (Lambda). Oyster Croquettes One pint oysters boiled in liquor until edges curl; then drain and when cold chop fine. Use equal parts of oyster and mashed potato. For every two cups of mixture add: Yi cup bread crumbs 1 teaspoon salt 34 cup cream butter size of an egg Beat until well mixed and mould into balls. Dip in egg and bread crumbs. Fry in deep fat in basket. Mary Louise Longbrake (Lambda). Oyster Roast Put one quart oysters in pan with their own liquor. Let boil three or four minutes. Season with salt, pepper and heaping spoon of butter. Serve on buttered toast. Gayle Marshall (Theta). Oyster Sausage