New Delineator recipes.

Seed the raisins and chop them. Wash the currants and remove the little stems by vigorously rubbing them in a coarse towel, then shake in a colander. Cut the citron into small pieces. Sift the flour and spices together so that they are thoroughlymixed. Rub the butter or shortening and sugar together until they are foamy. Beat the yolks until they are thick and lemoncolored, then add them to the fat and sugar. Add the molasses and coffee and stir well. Sift a little of the flour over the fruit and add the rest of it to the cake mixture, beating until smooth. i\dd the fruit and lastly fold in the beaten egg-whites. Put in deep cake pans lined with greased paper and bake in a slow oven (320° F.) for three or four hours. When cold, frost the top with boiled frosting, maple-sugar frosting, brown-sugar frosting, or coffee frosting. APPLE-SAUCE CAKE ^^ cup butter or shortening i teaspoon soda 1 cup sugar Pinch of salt 1^2 cups thick sweetened apple Spices to taste sauce I cup raisins 2 cups flour Cream butter or shortening and sugar together, then add the apple sauce. Mix and sift flour, soda, and spices, then the raisins. Mix well. Bake in well-greased loaf pan at 380° F. for about forty-five minutes. TRUE SPONGE CAKE 6 eggs Yi teaspoon grated lemon-rind I cup sugar i cup flour I tablespoon lemon-juice Separate the whites and yolks of the eggs, beat the yolks until thick and lemon-colored, add the sugar gradually, then add the lemon-juice and rind. Cut and fold in the sifted flour and cut and fold in the stiffly beaten egg-w^hites. Bake in an ungreased pan in a very moderate oven, 300° to 350° F. MOCK SPONGE CAKE 3 eggs ^Yi teaspoons baking-powder I cup sugar ^ teaspoon salt y2 cup cold w^ater Yz teaspoon vanilla \V2 cups flour Beat the eggs, add the sugar and beat well. Add the water, alternating with the sifted dry ingredients, then the vanilla. Bake in an ungreased pan in a moderate oven (350° F.). ANGEL CAKE 9 egg-whites yi cup flour I teaspoon cream of tartar ^ teaspoon salt I cup sugar i teaspoon vanilla Beat the whites of the eggs to a froth, add the cream of tartar and beat till the eggs are stiff but not dry, then gradually add the sugar (which has been sifted twice), beating after additions. Sift the flour with the salt five times and fold it into the mixture. Add the vanilla. Bake in an ungreased angel-cake tin in a very moderate oven (250-320° F.) for forty-five minutes. Be careful not to jar or disturb while baking. Remove from the oven, turn the pan upside down on a wire netting or with a knife handle or some other small article inserted under the edge of the pan to permit steam to escape, and let it stand until the cake falls out. Ice placed on the bottom of the tin will hasten the release of the cake. MOCK ANGEL CAKE I cup sugar 2 teaspoons baking-powder I cup flour I cup milk y^ teaspoon salt 2 egg-whites Put dry ingredients into a bowl, mixing and sifting well. Scald the milk in a double boiler. Stir quickly into the dry ingredients, and take care to have no lumps. Beat the egg-whites until stiff and fold them into the batter. Bake in a loaf pan in a moderate oven (350° F.) for forty-five minutes. JELLY ROLL 3 eggs I teaspoon baking-powder y^ cup sugar 34 teaspoon salt