New Delineator recipes.

5 tablespoons milk i tablespoon lemon extract 13^ cups flour y2 pint jelly Beat the yolks of the eggs until light, then add the sugar. Stir well and add the flour and baking-powder sifted together, alternately with the milk. Add flavoring. Grease a long shallow pan of the size usually used in roasting meats. The batter should be one-fourth inch deep, for if it is thicker the cake will not roll easily. Bake six to eight minutes in a moderate oven (350° F.), watching closely, as it bakes quickly. When done, remove from the oven, and when cool enough to handle, turn out on to a cloth. Cut off the side crusts, spread the jelly over the surface, roll up and wrap the cloth about it to keep it in shape. If the cake was spread too thick in the pan and will not roll, cut it into three parts and lay one upon the other with jelly between. This makes a most delicious layer cake. In this case, frost with a boiled frosting, and sprinkle with a layer of coconut. CAKE FILLINGS AND FROSTINGS CHOCOLATE FILLING i^ squares chocolate i egg-yolk ]/\. cup milk y2 teaspoon butter 1 cup brown sugar i teaspoon vanilla Melt the chocolate over hot water, in a double boiler; add the milk, and cook together, stirring until the mixture is thick and creamy. Add sugar and beaten egg-yolk, stir until smooth and cook five minutes. Add the butter. Beat well. Remove from heat and add flavoring. Cool before spreading on cake. COCONUT FILLING Yi cup milk 4 tablespoons confectioners' 13^2 cups shredded coconut sugar 2 egg-whites Warm the milk, pour it over the coconut and soak until well softened, usually one-half hour. Beat the egg-whites stiff and add the sugar gradually. Spread a thin coating of the egg and sugar mixture on the layer, then spread a covering of the moistened coconut. To what is left of the filling, add enough confectioners' sugar to thicken, stir in the remaining coconut and spread the mixture thickly over the top. Sprinkle the whole cake with dry coconut. CREAM FILLING I tablespoon corn-starch i teaspoon vanilla I cup milk 2 tablespoons confectioners' I egg-yolk sugar ' ]4> teaspoon salt >2 teaspoon butter Mix the corn-starch with two tablespoons of the milk. Heat the rest of the milk in a double boiler and stir the corn-starch paste slowly into it. Stir the mixture until it is smooth and cook it for fifteen minutes. Add the beaten egg-yolk and cook two min- utes longer. Remove from the fire and add the salt, sugar and butter. Beat well. Add flavoring. Cool before spreading on layers of cake. LEMON FILLING lYz tablespoons flour Juice and grated rind of i y2 cup cold water lemon I egg-yolk I teaspoon butter 1 cup sugar Make a smooth paste of the flour and two tablespoons of the cold water. Cook the rest of the water, the sugar, grated lemonrind and butter. When the sugar is dissolved and mixture boiling, stir in the flour mixture slowly. Cook until clear and smooth, about fifteen minutes. Add lemon-juice and beaten egg-yolk and cook two minutes. Cool before spreading on cake. PRUNE FILLING yi pound prunes Yi cup rhubarb or canned pine- 2 tablespoons gelatin apple-juice 4 tablespoons cold water ^ cup whipped cream >2 cup sugar