Delta Gamma cook book

2 cups cream (1 pint) Put sugar, glucose, butter, one-half of cream, over fire and stir until the mass boils thoroughly. Then gradually add the rest of the cream so as not to stop the boiling. Stir very often. Cook to 250° F., or until a firm ball between the fingers when tried in cold water. Then add one teaspoon vanilla and nuts, if they are to be used. Makes two pounds. Ethel Roach (Eta Upsilon). Candied Orange Peel Peel of one orange (do not remove any white), one cup sugar. Cut peel in strips and cover with cold water. Bring to boil and cook for five minutes. Drain. Cover with cold water and boil five minutes. Drain. Again cover with cold water. Boil five minutes and drain lightly. Add cup of sugar and cook slowly until syrup forms soft ball in cold water. Take from fire and stir until granulated. Pack in candy jar or between oiled paper in a box. This is a favorite dainty at tea time. May ElUott Bostwick (Beta Sigma). Chocolate Candy 1 cup sugar 3^ cup molasses 3^ cup milk ]/2 cup butter 3^ cake chocolate Boil until brittle when dropped into cold water. Pour into pans to cool. Mark in squares. Anne Wright (Kappa). Chocolate Drops In coating fondant with chocolate, add to cup of chocolate, a little cocoa butter and have cup set in hot, but not boiling water. Drop on greased paper. Mary Louise Longbrake (Lambda). Crystallized Grape Bunches Crystalhzed Malaga grapes make a very pretty addition to an afternoon tea table and may be used also as a centerpiece on the dining room table. To make this pretty confection, prepare a sugar syrup just as for boiled cake frosting. When the syrup "hairs" in long cobwebby threads, dip whole bunches of Malaga grapes (from which all imperfect grapes have been picked) into the syrup, let drip a moment and then roll in sifted granulated sugar. To keep the syrup from becoming too thick and forming heavy globules on the grapes, place pan of syrup in a pan of boiling water and work fast. Grape leaves added to the bowl or basket containing the grapes add to the effect. The grapes are prettiest in some of the tall crystal compotiers. Other grapes such as the Tokay and Muscatel may be crystallized in this way. Ruth Scott Dancer (Xi). Cocoanut Cream Candy Mix the white of one egg and half the quantity of water in a bowl. Add scant teaspoon vanilla. Add one pound of confectioner's sugar and one and one-half cups of cocoanut. Mix well. Add more sugar until mixture is stiff enough to spread in a pan. Allow it to stand for an hour, then cut into squares. Marguerite Halsted (Omicron). Divinity Loaf 6 cups granulated sugar 2 cups corn syrup 3 cups cream 1 tablespoon glucose 2 pounds chopped pecans Mix sugar, cream and corn syrup, and boil until it makes a soft ball in water. Beat until it begins to cream and add nuts, then pour into buttered tins. When cold it should sUce like bread. Glucose is not absolutely necessary. Eva Webb Dodd (One of Delta Gamma's Founders). Fondant