New Delineator recipes.

Soak prunes overnight and stew in the same water until tender. Remove stones and mash to a smooth pulp. Beat the egg-whites until stiff, fold in the sugar and then the prune pulp. Turn into a greased baking-dish and bake in a slow oven (300° F.) about twenty minutes. Serve at once with cream, soft custard or any desired sauce. CHOCOLATE SOUFFLE 1 cup scalded milk i tablespoon fat 3 tablespoons flour Yz cup sugar 2 ounces grated chocolate 3 eggs Make a sauce of the milk, flour, chocolate, fat and sugar. Stir in the egg yolks, and fold in the beaten egg-whites. Proceed as in Prune Souffle. BROWN BETTY y^ cup melted butter 3^ cup fruit-juice or water I pint bread-crums from cen- 3^ cup sugar or molasses ter of loaf Juice and grated rind of lemon I pint sliced apples or orange Arrange alternate layers of buttered bread-crums and thinly sliced apples in a pudding-dish, sprinkle with sugar and a little cinnamon or other spices. Finish with crums and pour mixed molasses and water or fruit-juice over all. Cover and bake for one-half hour, remove the cover and bake three-fourths of an hour more. Stewed peaches, apricots or rhubarb make a good substitute for the apples in this pudding. PEACH BETTY 6 large peaches Yi cup fine bread- or cake- 4 tablespoons butter crums Yz cup raspberry- juice 2 tablespoons sugar Cut the peaches in halves, removing the stones. Place the halves in a baking-dish, hollow side up, and put one teaspoon butter or butter substitute in each half. Pour half of the fruit-juice over the peaches; sprinkle with crums and sugar, arrange the second layer and bake, basting occasionally with the remaining juice. Serve the peaches in the hot baking-dish. ORANGE AND RICE Pare oranges, cut. in halves crosswise and remove the core. Cook the halves in a sirup made from equal parts of sugar and water, to which a little lemon- juice has been added, until they are tender but not broken. Place around a mound of boiled rice and pour the sirup over the whole. Serve with plain or whipped cream, or a custard sauce. CREAM RICE PUDDING 3 tablespoons rice ^2 teaspoon salt I tablespoon sugar ^ teaspoon cinnamon or nut- I quart milk meg Wash the rice thoroughly, add the other ingredients and pour into a greased baking-dish. Bake for three hours in a slow oven, stirring several times during the first hour. The mixture should not boil. Serve either hot or cold. This is the old-fashioned creamy pudding which has such a delicious flavor because of the long slow cooking. One-half cup of raisins may be added, if desired. INDIAN PUDDING I quart milk Yi cup brown sugar Yz cup corn-meal ^ teaspoon salt Y2 cup raisins Y^ teaspoon ginger Y2. teaspoon cinnamon i egg Place the milk in a double boiler and when it is scalding hot add the meal, moistened with cold water, and stir constantly to avoid lumps. Cook for twenty minutes. Turn into a pudding-dish and add all the other ingredients except the egg. Stir well and when the mass has cooked somewhat stir in the beaten egg. Bake for one hour in a rather slow oven and serve hot with hard sauce or any desired sauce. One-half cup dates or figs may be used instead of the raisins. BREAD PUDDING 2 cups Stale but not dry bread 2 eggs 1 quart milk Yz cup sugar