New Delineator recipes.

berries over the rice and pears. A spoonful of whipped cream with each serving is a great addition to this dish. PEASANT GIRL WITH A VEIL 2 cups dried crums i cup tart jam Whipped cream This is a delicious Danish pudding. Crumble bits of graham or rye bread to make fine crums. Add a little sugar to the crums and heat them in slow oven until they are very dry. Cool and mix with any kind of jam, preferably a tart jam like apricot or plum. Mold, chill and serve with whipped cream. FRUIT CHARLOTTE Line cups with triangular pieces of sponge cake and chocolate cake, alternating. Fill the center with slices of orange and peach. Chill, turn out on a serving-plate and surround with whipped cream and blackberries. Put a spoonful of whipped cream on top and serve very cold. PLAIN SOFT CUSTARD 2 cups scalded milk 4 tablespoons sugar 2 whole eggs or 4 egg-yolks ^ teaspoon vanilla }i teaspoon salt Scald the milk in the top of the double boiler. Beat together slightly the eggs, sugar and salt. Add the hot milk to the egg mixture, mix thoroughly and return to the top of the double boiler. Cook over hot water, stirring constantly until the egg coats the spoon. WAYS OF SERVING SOFT CUSTARD Soft custard may be served in sherbet cups, frappe glasses or deep sauce dishes, garnished with whipped cream and pieces of tart jelly. It may be poured over fresh fruit. It may be poured over lady fingers or sponge cake and may then be garnished with meringue or whipped cream. It may be served as a sauce for most gelatin dishes. It is an excellent foundation for ice-creams. If fresh milk is not available for custard making, an unsweetened canned milk or milk powder may be used with excellent results. PUDDING SAUCES HOT CHOCOLATE SAUCE i^ cups sugar 4 squares unsweetened choco- Yz cup water late y^ cup rich milk or water ^ teaspoon vanilla Let sugar and water boil in a saucepan for five minutes. Cool partly and gradually stir in the chocolate which has been melted over hot water. Add the vanilla. Place in a double boiler or in a pan over hot water until ready to serve. At the last moment, add the milk. (If to be used with ice-cream, use water instead of milk.) HOT MAPLE SAUCE Yi cup w^ater i pound (2 cups) maple sugar Yi. cup English walnut-meats or 2 cups brown sugar Add the water to the maple sugar and boil until it reaches the "thread" stage. Add the English walnut-meats broken into small pieces. This sauce is good with vanilla ice-cream, blanc mange or custard. LEMON SAUCE Yz cup sugar Nutmeg 1 tablespoon corn-starch 2 tablespoons butter 2 tablespoons lemon-juice i cup boiling water Mix the sugar and corn-starch, add the boiling water and a pinch of salt and boil until thick and clear. Continue cooking over hot water for twenty minutes. Beat in the butter, the lemon-juice and nutmeg. A grating of lemon-rind may be added. FOAMY SAUCE Y2 cup butter 2 tablespoons hot water I cup confectioners' sugar i teaspoon vanilla i egg Cream the butter and gradually add the sugar, the Q.g%, well beaten, and the hot water. Heat over hot water, beating continually until it thickens. Add the vanilla and serve. PLUM PUDDING SAUCE J4 cup butter 2 eggs 1 cup powdered sugar Yi cup rich milk or cream 2 tablespoons cider