Delta Gamma cook book

Boil until the syrup is brittle when dropped into cold water. Remove from stove and flavor with vanilla. Pour on buttered plates and pull when cool enough to handle. Coarsely chopped nuts may be added after mixture is poured on plate, Brazil nuts being especially good. This candy poured out very thin on buttered tins and left to cool, without being pulled makes good butter scotch. Ruth Rosholt (Lambda Nu). Turkish Delight 2 envelopes Knox Sparkling Gelatine 1 large juicy orange 1 lemon 1 pound granulated sugar Soak the gelatine in two-thirds cup cold water five minutes. Put sugar on stove in two-thirds cup cold water, and when it comes to boiling point add the gelatine. Boil slowly but steadily twenty minutes and add the grated rind and juice of the orange, and the juice of the lemon (there should be one-half large cup of fruit juice). Wet tin with cold water and pour in the mixture to the depth of one inch. When firmly set immerse mould in warm water; turn out and cut in cubes, and roll in confectioner's sugar to which has been added a teaspoon of cornstarch. Vary by using different fruit juices, flavoring and colorings. Charles B. Knox Co. Creamed Taffy 4 cups sugar ^ pound butter 4 cups boiling water 3^ teaspoon of vinegar Stir ingredients until dissolved before putting on fire. Cook until it Clacks hard in water. Pour out very thin in order to cool quickly. Add flavoring, peppermint or vanilla, just before taking up to pull. Pull as long as possible and cut in thick short pieces. Put in tin boxes between layers of oiled paper until creamed. Coat pieces in melted bitter chocolate. Dorothy Taylor (Nu). Glazed Nuts One cup sugar and one teaspoon glucose, boiled until it becomes very light brown. Turn off heat. Drop nuts into syrup, then onto very cold, well greased platter. Preserved ginger or boiled, well dried French chestnuts may be substituted. Mary Louise Longbrake (Lambda). Salted Almonds 1 cup almonds . }/2 cup salt 1 pint water 2 teaspoons butter Blanch almonds. Heat water and salt and when boiling add nuts. Cook eight minutes. Drain and place in baking dish, with butter scattered over them. Bake, stirring frequently, until a light brown. All butter should be absorbed. E. Winifred JeweU (Chi). Salted Almonds Blanch almonds and dry in a cloth. Put a cup of olive oil in a small pan and heat. Fry the nuts, a few at a time, in the hot oil, stirring constantly, until they turn a delicate brown. Remove with a cake spoon and drain well. Spread them on several thicknesses of paper and sprinkle well with salt. Let them get entirely cold before putting away. Pour the oil back in the bottle. By keeping it in the ice box, it can be used several times for nuts. Jessie Ware Libby (Lambda). Creamed Walnuts Omit the cocoanut used in cocoanut cream candy. Add scant teaspoon vanilla. On each side of a small ball of cream put half a walnut meat. Press together and put aside on waxed paper to harden. Marguerite Halstad (Omicron). PRESERVES Jellies Blackberry Jelly Cook blackberries and crabapples separately, strain off the juice, then measure equal quantities of apple and blackberry, and boil together hard, for fifteen minutes. Measure again and add a cupful of sugar for each cupful of juice. Boil until the usual consistency of jelly. Edith Foulke (Lambda).