New Delineator recipes.

Boil together one-half the sugar, half of the water and half of the corn sirup to the crack stage, or 280° F. Remove the sirup from the fire and pour it slowly over the well-beaten whites and continue beating until it is cool. While beating, cook the remaining half of the ingredients to the crack stage, or 280° F. Remove and add at once to the first mixture, beating while adding. When cool, add the vanilla, nut-meats and candied cherries and pour into buttered pans. Smooth over the surface and let it stand overnight before cutting. In the morning cut and wrap in oiled paper. [illustration: Who would not be tempted by ice cream with fruit, above, or with nuts and chocolate sauce, below?] [illustration: There is something about the very shape of a parfait glass that makes the contents doubly tempting] [illustration: For mousse, above, cream must be whipped; but for ice-cream, below, this is not necessary, page 170] [illustration: Biscuit glace, page 155, is particularly well suited to freezing in the trays of the mechanical refrigerator] POPCORN BALLS 3 quarts popped corn i cup water 1 cup sugar 54 teaspoon salt Yz cup white corn sirup i teaspoon lemon or vanilla Discard all imperfect kernels of corn. Put the corn into a large pan. Cook sugar, sirup and water to the crack stage, or 270° F. Add flavoring and salt. Pour slowly over the com, stirring with a spoon so that all kernels will be evenly coated. Shape the corn into balls and lay on waxed paper. Wrap in waxed paper, if desirable. PEANUT BRITTLE 2 cups granulated sugar i teaspoon salt 1 pint chopped peanuts Put the granulated sugar into an iron frying-pan and heat slowly until the sugar is melted and turns a light brown, or slightly above 300° F., stirring constantly. Have in readiness the finely chopped peanuts, sprinkled with the salt. Place these in a buttered tin, warm slightly and pour over them the melted sugar. GLACE FRUITS 2 cups sugar 2 tablespoons lemon-juice or I cup water ^ teaspoon cream of tartar Fruit Make a sirup of the sugar and water. Boil, without stirring, to the hard-crack stage, or 300° F. Remove the saucepan from the fire and set it in an outer pan of boiling water to prevent the sirup from hardening. Add the lemon-juice. Dip the fruits, one at a time, into the hot sirup. Remove and place on an oiled paper to dry. FRUIT DESSERTS STUFFED PEACHES Pare large peaches and cut a slice from the top of each. Remove the pits without breaking the fruit and fill hollows with any chopped fruit, such as apples, citron, raisins, or with nuts. Sprinkle with sugar and a little cinnamon or nutmeg. Pour custard over the peaches and bake; or serve cold soft custard with the chilled fruit. FRESH-FRUIT CUP Yi pineapple 3 oranges I cup strawberries 2 tablespoons lemon-juice 3 bananas Sugar Peel and dice the pineapple, bananas and oranges. Wash and hull the strawberries. Mix all together, with the lemon-juice and sugar, and set on ice until very cold. MACEDOINE OF FRUIT 3 peaches ^ cup diced watermelon 3 pears i cup raspberries Yi cup diced pineapple Yz cup sugar Pare and slice peaches and pears, cut pineapple and melon in small pieces, mix fruit and sugar, and chill for one hour. Serve in glasses, adding one tablespoon whipped cream to each glass just before serving. A berry or piece of pineapple placed on the cream gives color to the dish.