New Delineator recipes.

Wash the prunes, soak overnight in the water and cook until tender in the same water. Drain, reserving the liquid. Remove the stones and cut the prunes in quarters. Mix prune-juice and pulp and add boiling water, if necessary, to make two cups. Chill and add lemon-juice. Follow directions on package for making jelly. This may be served with whipped or plain cream. MONT BLANC I pound large chestnuts (Ital- ^ teaspoon salt ian chestnuts are best for ^ cup sugar this) • Whipped cream Put the chestnuts into the oven for a moment, until the shell and inner skin can be easily removed. Boil the skinned chestnuts in water with the salt and three tablespoons of the sugar, until they are very tender. Add one-half cup sugar to the water and chestnuts and let stand until thoroughly cold. Remove chestnuts from this sirup and run them through a potato-ricer on to a platter, mounding it high. Save a few of the finest whole pieces to decorate the dish. Top it all with a spoonful of sweetened whipped cream, and put a border of whipped cream around the edge of the dish, dotting it with the whole nuts here and there. MACAROON BISQUE I cup heavy cream i8 macaroons Powdered sugar 6 Maraschino cherries Vanilla Whip a cup of cream until stiff, sweeten with powdered sugar and flavor lightly with vanilla. Stir in six macaroons broken in small pieces, but not powdered. Pile in sherbet glasses with a border of the whole macaroons and decorate with marshmallows or Maraschino cherries. This is an excellent emergency dessert. PINEAPPLE AMBROSIA I fresh pineapple 2 tablespoons sugar Yi pound marshmallows i^ tablespoons lemon-juice I cup heavy cream Shred the pineapple with a fork. Cut the marshmallows into small pieces, using a pair of scissors. Mix the pineapple and marshmallows and let stand on ice until thoroughly chilled. Just before serving, whip the cream and add the sugar to it. Add lemon-juice to the pineapple mixture and then fold in the whipped cream. Serve immediately in individual glasses or in a large dessert dish. PEACH FLUFF I cup sugar 2 egg-whites I cup thick cream 4 cups sliced peaches Add half the sugar to the cream, stir until the sugar is dissolved, and then add the whites of the eggs beaten stiff. Place the sliced peaches in a dish, sprinkle them with the remainder of the sugar, pour on the cream mixture, and serve at once. The success of this depends upon its being thoroughly chilled when served. The cream, eggs and fruit should be placed on ice at least two hours before the dish is to be prepared, and the latter should be sent to the table as quickly as possible, being kept in the ice-box until needed. Apple fluff or berry fluff may be made in the same way. FIG PUFF I cup cream 2 tablespoons powdered sugar I egg-white • Chopped figs I tablespoon grapefruit mar- Maraschino cherries malade Shredded almonds Whip the cream until thick. Beat the egg-white until stiff, then combine with the cream and add the sugar and marmalade. Stir chopped figs into the mixture until it becomes very thick. Pack in long-stemmed glasses. This may be garnished by sprinkling the top with macaroon crums. Arrange a half maraschino cherry with radiating strips of almonds in the center of each. PUDDINGS PRUNE SOUFFLE 12 large prunes 3 tablespoons powdered sugar 3 egg-whites