Delta Gamma cook book

Dissolve one cup sugar in one-half cup water, boil, then add two drops acetic acid, five drops glycerine, cover tightly and cook ten minutes. Then uncover and boil to the temperature of 113° C. Pour onto a wet platter and cool. Add flavoring. Beat into this the well beaten white of an egg and continue beating until stiff. Shape into moulds. This grows softer with standing. Chocolate creams may be made by moulding fondant into desired shape and when firm coating with the chocolate which has been melted over hot water. Cool on oiled paper. Cream mints may be made by melting fondant over hot water and flavoring with essence of peppermint. Drop the mixture from a spoon on the oiled paper. Elvira Smith (Epsilon). Fondant 4 cups granulated sugar 1 heaping tablespoon glucose water to cover Boil without stirring until it forms a soft ball in water. Turn into a bowl and cool. Then stir until it becomes white and stiff. Stir in flavoring and mould with palms into balls. Drop on greased paper. If the fondant is too hard to mould work in a few drops of water. This is the base of all cream candies. Mary Louise Longbrake (Lambda). Fruit Balls 1 box Dromedary dates 10 cents mixed nut meats 1 pound figs 1 cup raisins Put through the grinder and then form in small balls and roll in granulated sugar. Eva Moore (Zeta) . French Dainties 2 envelopes Knox acidulated gelatine 4 cups granulated sugar 1}^ cups boiling water 1 cup cold water Soak the gelatine in the cold water five minutes. Add the boiling water. When dissolved add the sugar and boil twenty-five minutes. Divide into two equal parts. When somewhat cooled add to one part one-half teaspoon of the pure fruit acid dissolved in one tablespoon water and one tablespoon lemon extract. To the other part add one tablespoon brandy, one-half tablespoon extract of cloves and color with the pink color. Pour into shallow tins that have been dipped in cold water. Let stand until quite firm. Cut into squares with a knife dipped in hot water. Roll in coarse granulated sugar and let stand several days to crystallize. Vary by using different flavorings and colorings. Charles B. Knox Co. Coated Fruit Melt fondant as for peppermint wafers, omitting flavoring. Drop well chilled grapes, strawberries or cherries in fondant and drop on waxed paper. These will not keep long. Mary Louise Longbrake (Lambda) . Cinnamon Fudge 2 cups sugar 2 squares chocolate 1 cup milk 1 tablespoon butter Stir well before putting on the stove. Boil until it thickens when dropped into cold water. Add teaspoon of cinnamon and set to cool. Beat until creamy, pour into pan and cut into squares. Trix Howard (Nu). Fudge Let three cups white sugar and one cup milk come to a boil and then add three squares of Baker's chocolate. Let this boil until it forms a soft ball in cold water. Pour onto a platter and let stand until cool. Stir and when it is stiff enough to handle, knead it like bread and mould into a loaf. Flavor with vanilla. Add nuts, if you wish them, when you begin to stir. Grace E. Conners (Lambda). Italian Creams Caramelize one cup sugar, boil together three cups sugar and one cup milk, and two tablespoons butter. Add caramel syrup as soon as latter boils. Cook to soft ball. Let cool, beat and flavor. Pour into buttered platter, and cut in squares.