New Delineator recipes.

Wash the prunes, soak overnight in water to cover, and cook slowly until soft. Remove pits and rub pulp through a coarse sieve. Soak the gelatin in cold water. When soft, add it to the boiling prune pulp and stir until the gelatin dissolves. AAdd sugar and fruit-juice. When the filling has cooled, fold in the whipped cream. CONFECTIONERS' FROSTING I egg-white Yi teaspoon vanilla Yi cup confectioners' sugar Beat the egg-white stiff and add the sugar gradually; continue beating until the mixture is smooth and light. Add flavoring. BOILED FROSTING I cup sugar i egg-white Y2 cup water ^ teaspoon vanilla Cook the sugar and water together, stirring until the sugar has dissolved. Then, without stirring, cook until the sirup will form a thread when dropped from the tip of a spoon (or until it reaches 238° F.). Remove from the fire and cool while beating the egg-white stiff, then pour the sirup in a thin stream over the stiff white, beating the mixture constantly until thick enough to spread. BROWN-SUGAR FROSTING 1 cup brown sugar i teaspoon vanilla or 3^ tea- Yi cup water spoon lemon extract 2 egg-whites Make a sirup of the sugar and water and cook to the soft-ball stage (238° F.). Remove from the fire and cool while the eggwhites are beaten, then pour the sirup in a thin stream on to the stiff whites, beating the mixture constantly until thick enough to spread. Add the flavoring. Chopped nuts may be stirred into the frosting just before spreading. CHOCOLATE FROSTING I square chocolate 8 tablespoons confectioners' 3 tablespoons sugar sugar I tablespoon water Yz tablespoon vanilla 1 egg-white Cook the chocolate, sugar and water together, stirring until the mixture is smooth and glossy. Beat the white of the egg enough to thin it, but not to make it frothy; add the sugar, stir until smooth and light, then add the chocolate mixture and vanilla. Cool before spreading on the cake. COCONUT FROSTING 2 cups sugar i teaspoon vanilla extract or Yz cup water Y^ teaspoon lemon extract I teaspoon butter ^ cup shredded or grated coconut Boil sugar and water to the soft-ball stage (238° F.), then add butter and cook until thick enough to spread. Add flavoring. When cool spread on cake and sprinkle coconut over the top. CANDIES CHOCOLATE FUDGE 2 cups sugar Yz cup milk I or 2 squares chocolate i teaspoon vanilla y^ teaspoon cream of tartar or i tablespoon butter 2 tablespoons corn sirup or glucose Mix the sugar, milk, grated chocolate, cream of tartar or corn sirup and boil rather slowly, stirring until the ingredients are well blended. Boil to the soft-ball stage, or 236° F. Remove from the stove, add the butter, but do not stir it in. When lukewarm, add the vanilla and beat until it creams; that is, until the shiny appearance disappears and the fudge holds its shape. Spread it in a buttered pan and when it hardens mark it into squares. MAPLE FUDGE 2^ cups maple sugar ^ cup boiling water 1 cup milk I cup broken nut-meats Break the maple sugar into small pieces and heat it in a saucepan with the water. When it is dissolved, add the milk. Boil to the soft-ball stage, or 236° F. Remove from the fire and cool. When it is lukewarm, beat until it creams and add the nut-meats. Spread it in a buttered pan and when it hardens mark it into squares. FUDGE WITH MARSHMALLOW CREAM