New Delineator recipes.

Slice off the tops of the oranges and scoop out the inside, being careful not to break the inside white skin of the orange-peel. Put the orange cups in a bowl of ice-water. Cut in small pieces the banana and pineapple, mix these with the orange pulp cut in small pieces and the lemon-juice, sweeten to taste, and then fill the orange shells. Set each one in a small bowl, filled with crushed ice. The mixed fruit pulp that remains after the orange skins have been filled may be kept in the refrigerator and served as sauce ^\ith ice-cream or used in any other way that circumstances suggest. Fruit cocktails may be made from mixtures of almost any fruits, canned or fresh. As a rule, combinations of a sweet and a sour fruit are most piquant in flavor. SOUPS VEGETABLE SOUP 1 quart brown stock, cleared i cup diced vegetables, raw or or not cleared cooked Salt Pepper If a clear soup is desired, follow the directions for clarifying soup stock and then add the vegetables. If the vegetables are already cooked, the soup needs to be boiled for only a few minutes. When raw vegetables are added, simmer until the vegetables are all tender, adding boiling water, if necessary, to replace any that may have evaporated. Season and serve. CONSOMME FRINCESSE Standard consomme served with shreds or small dice of cooked chicken and green peas. CONSOMME A LA ROYALE Standard consomme served with tiny blocks of royal custard. CONSOMME WITH VEGETABLES Standard consomme served with carrots and turnips cut in fancy shapes, also with small pieces of French string-beans. BAKED-BEAN SOUP 3 slices bacon i tablespoon butter or butter 2 cups baked beans substitute 4 cups cold water Salt, pepper, paprika I tablespoon flour Cook bacon. Add to beans. Add cold water and cook until beans are soft, then rub through a strainer. Place on the fire and add a little more water, if needed, as the soup must not be too thick. Bind with the flour and butter. Cook two or three minutes. Season with salt, a dash of pepper, and paprika. CROUTONS Cut stale bread into slices about one-third of an inch thick, and remove all crust. Spread with butter, cut in cubes and bake in the oven until delicately browned. If preferred, these cubes of bread may be fried in deep fat or sauted in just '^nough fat' to keep them from burning. Put in soup at time of serving, or pass in a separate dish, permitting each person to put as many croutons as he may wish in his portion of soup. ONION SOUP GRATINEE 3 onions Pepper and salt 3 tablespoons butter Ys clove garlic (if desired) 3 pints beef stock 2 tablespoons chopped parsley 3 tablespoons grated cheese }i loaf French bread Slice onions and put them into a stew-pan with butter. Stir and fry slowly until softened and slightly browned. Add beef stock, boil ten minutes, skim, season, and add parsley and garlic. Cut the bread into thin slices, dry in the oven a few minutes, pour soup into a low earthen casserole, put bread on top, sprinkle with grated cheese, and set in a very hot oven just long enough to brown the cheese. CREOLE SOUP 3 tablespoons green pepper i pint tomatoes, fresh or chopped canned 2 tablespoons onion chopped Salt and pepper ji cup savory fat 2 tablespoons grated horse- 2 tablespoons flour radish I quart stock i teaspoon vinegar