New Delineator recipes.

Gingerbread makes a delicious dessert served with whipped cream. SOFT MOLASSES GINGERBREAD Y^ cup fat Yi teaspoon salt I cup molasses i tablespoon ginger I tablespoon vinegar i cup sour milk I egg 2 cups flour I teaspoon soda Melt the fat, add the molasses, vinegar, and beaten egg. Mix and sift the dry ingredients and add alternately with the milk. Pour into a greased pan and bake twenty-five minutes in a moderate oven (360°-380° F.). Batter should be just thin enough so that the track left by the spoon in stirring disappears at once. NUT CAKES 2 eggs I teaspoon baking-powder Y2 cup molasses Y2 teaspoon salt Y2 cup sugar I tablespoon butter I cup flour Y2 cup chopped nut-meats Beat the eggs slightly and add the molasses and sugar. Mix and sift the flour, baking-powder and salt, and stir them into the first mixture. Add melted butter and nuts, and half fill shallow greased molds with the mixture. Place a nut-meat in the center of each. Bake in a moderate oven (360-380° F.) for twenty-five minutes. TEA CAKES I tablespoon melted fat 3 teaspoons baking-powder }2 cup sugar 2 cups flour I egg I cup chopped nuts I cup milk Cream the fat with the sugar, add the beaten egg, then add the milk alternately with the sifted ingredients. Lastly add the floured nuts. Bake in greased muffin-pans at 400-425° for twenty minutes. Split each cake, butter it, and sprinkle with sugar and cinnamon or with grated maple sugar and chopped nuts. Serve hot with afternoon tea. LITTLE CHOCOLATE CAKES ^ cup butter 2 squares melted chocolate 1 cup sugar i cup pastry- flour Yz cup milk I teaspoon baking-powder 2 eggs I teaspoon vanilla Cream butter, add the sugar slowly, then the beaten egg-yolks. Melt the chocolate and add. Add flour and baking-powder sifted together, alternating with milk, and add vanilla and fold in stiffly beaten egg-whites. Bake in greased muffin-pans. MOCHA CAKES 1 cup sifted powdered sugar 1½ cups sifted pastry flour 2 eggs I teaspoon baking-powder Yz cup strong coffee ^ teaspoon salt Y2 cup evaporated milk Cream the sifted powdered sugar with the beaten egg-yolks; add the coflee and the milk, then the dry ingredients sifted together. Bake in a long shallow pan at 350° for twenty minutes, cut in fancy shapes as desired, cover the top and sides with mocha cream. Finely chopped nuts may be used to cover the sides, giving the effect of French pastries. PETITS FOURS 4 eggs I cup flour I cup sugar 1½ teaspoon baking-powder 3 tablespoons cold water ^ teaspoon salt 1½ tablespoon corn-starch Flavoring To the beaten yolks of the eggs, add sugar and cold water. Sift the corn-starch with the flour, baking-powder and salt. Add to first mixture. Beat well and add the stiffly beaten whites of the eggs and any flavoring desired. Bake for one-half hour in a moderate oven (350° F.) in shallow pans. When cool, cut in small circles, split, scoop out a little of the crum from the center of each and fill cavities with whipped cream or any prepared filling. Press together in pairs, dip in melted fondant, decorate with nuts, glace fruits, and so forth, and place each little cake in a paper case. CREAM PUFFS 1 cup boiling water i cup flour y2 cup butter or shortening 4 eggs