Delta Gamma cook book

Nina Goodnow Belcher (Xi). Peanut Brittle Boil one cup sugar and one-half cup water to 170° C. Add three tablespoons chopped peanuts and pour at once into buttered dish. Elvira Smith (Epsilon). Peanut Brittle Heat one cup sugar until it melts and the liquid becomes clear. Remove immediately, add one cup shelled peanuts, chopped if desired, mixing them in thoroughly. Quickly spread upon a smooth tin or iron sheet and press into shape with a knife. Cut into squares. Agnes Greene (Xi). Pinoche Loaf 2 cups brown sugar 1 cup milk 1 cup white sugar butter size of walnut Boil until a soft ball in cold water. Pour onto a buttered platter and let stand until lukewarm. Then beat with a heavy spoon, adding a few drops of vanilla. When it begins to harden pour onto a board quickly and knead into a loaf. Nuts may be added at this time. Peppermint Drops 2 cups sugar Y2 cup water 10 drops oil of peppermint Put sugar and water on stove together over a steady fire. Boil for five minutes. Remove from the stove, add the oil of peppermint, beat until a little cloudy and drop with a teaspoon on buttered paper. Jean Margaret Smith (Psi). Pinoche Loaf 2 cups brown sugar 13^ cups milk 2 cups white sugar small piece butter Boil until it forms soft ball in water. Let stand until cool, beat until it is stiff enough to handle, then pour in onto bread board and knead, then form into a loaf. Add nuts while stirring if you wish. Grace C. Nelson (Lambda Nu). Pinoche 4 cups brown sugar 1 cup condensed cream 2 cups English walnuts, slightly chopped Boil sugar and cream until the mixture forms a soft ball in water. Remove from fire and let stand in a pan of cold water for a few minutes. Then stir in the walnuts and beat until thick and creamy. Pour out on a buttered platter to harden. Jeannette Fox (Nu). Pop Corn Balls ^ cup light brown sugar 1 tablespoon vinegar ^ cup white sugar \^ cup butter Y2 cup molasses 34 teaspoon soda Yi cup water Put brown and white sugar with molasses, water and vinegar in a saucepan. Let it cook until it spins a thread, then add butter. When the hard ball stage is reached add soda and remove from fire. Put hot syrup over the popped corn. Wet the hands and press into balls. Julia B. Gould (Lambda Nu). Stuffed Prunes Remove stones from one pound fine French dried prunes, cover them with sherry and leave them in covered dish all night. In the morning place the meat of a walnut in each prune and roll in powdered sugar. These may be served with meat course or as a confection. EUzabeth Whiteley (Sigma). Sour Cream Candy Take equal quantities of sour cream and brown sugar, and half the quantity of granulated sugar — add to this a pinch of salt, and after stirring these ingredients thoroughly, cook until a firm ball is formed when dropped into cold water. Remove from the stove and stir until creamy. Nuts make it more delicious and may be used if desired. Jessie McG. Treat (Upsilon). A Suggestion In making fondant for candy, use milk instead of water, thereby obtaining a richer article. Add a few grains of salt when adding extract. Nellie Mary Ober (Theta). Tafify 2 cups brown sugar ]/2 cup butter 2 cups corn syrup pinch of salt