Delta Gamma cook book

Cora Mae Jones (Nu). Malmaison Candy 1 pint confectioner's sugar 34 pint water yi teaspoon cream of tartar Put water and sugar over a slow fire, shaking pan gently until sugar is dissolved. Do not stir it. Then place pan over a quick fire and boil mixture briskly until it floats a thread when dropped in cold water. Remove and cool slightly. Add the cream of tartar, beating the mixture until it is white and granular. Flavor to taste. Roll into little balls with the hands. Coat some with chocolate or cocoanut, and cap with nuts. The pink and white balls are pretty with caps of chocolate. Three layered ribbons of pink, white and chocolate may be cut into squares when cold. Lucile Shepard (Mu). Maple Creams 2 cups maple sugar or syrup 1 cup cream or milk 1 tablespoon butter Boil until syrup forms a soft ball when dropped into cold water. Remove from stove, flavor with vanilla and a pinch of salt. Set in a pan of cold water until cool and then beat until stiff. Pour onto ungreased plates. Nuts may be added. The consistency of this candy is improved by kneading after it is too stiff to beat. Ruth Rosholt (Lambda Nu). Maple Syrup Served on Ice Boil one quart Vermont maple syrup, without stirring, until it spins a thin thread from a spoon. Add one-fourth pound butter before removing from stove. Pour the syrup over crushed ice in individual saucers. It should freeze immediately and become brittle like taffy. To make maple sugar, stir a quantity in a dish for a few moments until it turns to sugar. Psi. Marshmallows 1 envelope Knox Sparkling Gelatine 2 cups granulated sugar few grains salt and flavoring to taste Soak the gelatine in ten tablespoons cold water. Heat the sugar with ten tablespoons water until dissolved. Add gelatine to syrup and let stand until partially cooled. Add salt and flavoring, beat with a whip until too stiff, then with a large spoon stir until only soft enough to settle into a sheet. Dust granite pans thickly with confectioner's sugar; pour in the candy about half an inch deep and set in cool place until thoroughly chilled. Turn out, cut in cubes and roll in confectioner's sugar. This recipe will make over one hundred marshmallows. Nuts, chocolate, fruit juices in place of part of the water, or candied fruits chopped, may be added or the plain ones rolled in grated cocoanut before being sugared. Dates stuffed with this confection are delicious. Charles B. Knox Co. Orange Drops Into the juice of an orange grate some of the rind and add a teaspoon of white of egg. Take piece of citric acid about the size of a pea and dissolve in two tablespoons of hot water. When cool add tablespoon of this solution to the orange juice. Rest of solution may be used for lemon drops, made in similar way. Stir, then gradually add confectioner's sugar until stiff enough to make a soft ball. Make this mixture into small balls the size of a hazel nut and let stand on wax paper for twenty-four hours. Marguerite Halsted (Omicron). Opera Squares 1 cup granulated sugar ]4: cup milk or cream butter size of an egg Put in pan together and boil rapidly, stirring gently all the time, until it forms a soft ball when dropped in cold water. Flavor just before removing from fire. Let it cool, then beat it until creamy. Pour out and mark in squares.