New Delineator recipes.

BLUSHING APPLES 6 red apples i^ cups water \Y^ cups sugar WTiipped cream Core the apples. Cook in sirup made of sugar and water, turning so that they will cook evenly until they are tender. Carefully remove the skin, scraping the red pulp from it and basting on the sides of the apple. Put the apples in a serving-dish. Reduce the sirup to one cup, and add the grated rind and juice of one orange, the juice of one lemon, and if desired, nuts, candied orange-peel, or raisins. Pour sirup over apples and serve with whipped cream. BAKED STUFFED APPLES 6 large tart red apples i teaspoon cinnamon I cup chopped bananas Chopped nut-meats I cup chopped cranberries Whipped cream I cup sugar Cut off the stem end of the apples, but do not peel them. Remove all the core and part of the pulp, leaving the walls of the cup about three-fourths inch thick. Mix bananas, cranberries, sugar, and cinnamon. Fill the cavities in the apples with this mixture, cover with chopped nut-meats, and bake in the oven until tender. Serve cold with a spoonful of whipped cream on top of each apple. STUFFED BAKED PEARS Pare and core large pears and stuff with seeded dates, raisins or chopped nuts with some tart marmalade or shredded coconut. Place close together in a baking-dish, cover bottom of pan with water and bake slowly until tender. MERINGUED PEARS 6 large pears Candied ginger 6 tablespoons sugar 3 egg-whites Grated lemon-rind 34 cup powdered sugar Pare and core the pears, place them in a baking-dish and fill the centers with one tablespoon sugar, a little grated lemon-rind or candied ginger. Add three or four tablespoons of water and bake until tender. Cover them with a meringue made with the stiffly beaten whites of eggs and the sugar. Brown quickly. GELATIN AND CREAM DESSERTS GRAPEFRUIT A LA ST. PATRICK I ounce (2 tablespoons) gran- ^ cup sugar ulated gelatin i cup ice-water Yz cup cold water 2 cups grapefruit pulp and Yz cup boiling water juice Fresh mint Maraschino cherries Keep the grapefruit skins, in halves. Simmer a few sprigs of fresh mint in the boiling water until the flavor is extracted. Follow the standard directions for making jelly. \M3en jelly is firm, cut it into cubes, pile the cubes in the grapefruit shells and garnish with sprigs of mint and cherries. RAISIN EGGS I ounce (2 tablespoons) gran- 3 tablespoons lemon-juice ulated gelatin lYi cups pineapple-juice and Yz cup cold w^ater pulp Yi cup boiling water i cup steamed and chopped Ya cup sugar raisins Follow directions on package for making jelly. When it is beginning to set, add the raisins. Pour into molds the shape of half eggs or into large spoons and place in a cold place until firm, then remove from the molds and form into the shape of eggs by putting halves together with a little soft gelatin. Let stand in a cold place to stiffen. JELLIED PRUNES I ounce (2 tablespoons) gran- 2 tablespoons lemon-juice ulated gelatin Y2. pound prunes Y2 cup cold water 2 cups water Y2 cup boiling water Cream y^ cup sugar