New Delineator recipes.

}i teaspoon salt i teaspoon vanilla Soak the bread in the milk until it is very soft, then mash it fine. Heat together until nearly boiling. Beat the eggs until light and add to them the sugar, salt and vanilla. When well mixed, stir this into the bread and milk, pour the whole into an earthenware baking-dish, set in a pan of water, and bake three-fourths of an hour in a rather slow oven. For chocolate bread pudding, melt two squares of chocolate over hot water and add this to the soaked bread and milk. For bread pudding with raisins, add one-half cup raisins. COCONUT PUDDING }^ cup bread-crums 3 tablespoons sugar 3/2 cup coconut y2 teaspoon salt 2 cups milk I tablespoon butter 1 egg Soak the bread and coconut in the milk until soft, then mash and add the sugar, salt and melted fat. Beat the white and yolk of the egg separately; add the yolk to the mixture, then fold in the white. Pour into a greased baking-dish, set in a pan of hot water and bake in a moderate oven about thirty minutes. QUEEN OF PUDDINGS 2 cups stale but not dry bread- 3^ cup sugar crums Currant jelly or plum jam I quart scalded milk 2 tablespoons sugar for 3 eggs meringue Soak the crums in the hot milk until soft; then add the egg-yolks mixed with the sugar, pour into a baking-dish set in a pan of water, and bake in a moderate oven about an hour, or until custard is set. When cool, spread a thick layer of the jelly or jam over the top. Beat the egg-whites until stiff, add the sugar gradually and beat until stiff, spread this meringue on top of the jam and place in the oven until a delicate brown. Serve hot or cold, with cream. ORANGE AND MACAROON PUDDING Yz pound almond macaroons ^ cup sugar 1 pint milk 2 oranges 4 eggs Soak the almond macaroons in the milk until soft. Beat the eggs and add to them the sugar and the grated rind of one orange. Do not grate in any of the white pith, as it spoils the flavor. Stir the mixture carefully into the macaroons and add the juice of two oranges. Pour into an oiled mold and set on a stand or ring in a kettle of boiling water. Simmer steadily for an hour. Serve hot with orange sauce. FRUIT SHORTCAKE 2 cups flour Yz cup shortening 4 teaspoons baking-powder ^ cup milk Yi teaspoon salt Butter I tablespoon sugar Mix and sift the dry ingredients and work in the shortening with the fingers or a knife. Gradually add enough milk to make a soft dough, mixing with a knife. Toss the dough on to a floured board and tap and roll to one-half inch thickness. Bake in sheets for a large shortcake or cut with a biscuit cutter for individual shortcakes. Bake in a hot oven for twelve minutes. When done, split into two parts, butter and put sweetened fruit between the layers and on top. Serve hot with cream. Any fresh berries, peaches, oranges, bananas, or stewed fruits, fresh or dried, may be used for shortcake. NEW ENGLAND PANDOWDY Fill a deep earthen or porcelain-Hned pudding dish with peeled and cored tart apples. Add one or two tablespoons water to make a little juice, sprinkle with sugar, season with nutmeg or cinnamon and cover with a baking-powder biscuit crust. Bake in a moderate oven (350° F.) for 40 minutes, and serve with a sauce