New Delineator recipes.

Cream the butter and powdered sugar. Add the cider and the well-beaten yolks of the eggs. When well mixed, stir in the milk or cream. Cook in a double boiler until it is as thick as a custard and then gradually pour it into the beaten whites of the eggs, beating constantly. HARD SAUCE Yz cup butter i teaspoon vanilla or other 1 cup powdered sugar flavoring Cream the butter until very soft, then add the sugar and the flavoring. Set in a cool place until required for use. A grating of lemon-rind or nutmeg, or a sprinkle of powdered cinnamon may be used instead of vanilla. Cream or milk may be added, with more sugar to make more sauce. This sauce may be used with a hot pudding of any kind. Granulated sugar, brown sugar or maple sugar may be substituted for the powdered sugar. BERRY SAUCE 2 cups berries i tablespoon granulated sugar I tablespoon butter i egg-white 1Y2 cups powdered sugar The small fruits, such as raspberries, blackberries or strawberries, make most satisfactory sauce for puddings. Place the berries in a bowl, add a tablespoon of granulated sugar and mash slightly to draw out the juices, setting the bowl in a moderately warm room. Beat the butter to a cream, add the powdered sugar and when thoroughly mixed add the beaten white of the egg. Combine with the mashed berries just before serving. Serve with icecream, berry puddings or cottage pudding. ICE-CREAMS AND FROZEN DESSERTS AMERICAN ICE-CREAM 1 pint milk 2 egg-yolks 2 tablespoons flour i cup heavy cream 2 tablespoons water i teaspoon vanilla % cup sugar Scald the milk, stirring constantly. Mix the flour and cold water to a smooth paste and add to it. slowly the scalded milk, continuing the stirring. When thickened, cook over hot water for about fifteen minutes. Add sugar and beaten egg-yolks and cook two minutes. Strain the custard through a fine sieve and, when cold, add the cream and vanilla and freeze. This makes a smooth, rich cream. For variation, use dark-brown sugar or maple sugar instead of the white sugar. FRENCH ICE-CREAM 6 egg-yolks }i cup sugar 5 cups medium cream Vanilla bean Scald the cream with a piece of vanilla bean. Beat the egg-yolks, add the sugar and pour the cream slowly on the mixture, beating constantly. Cook in a double boiler until it thickens, watching it carefully. Cool and freeze. CHOCOLATE PECAN CREAM 1 square chocolate i cup pecan nut-meats % cup sugar % teaspoon vanilla 2 tablespoons boiling water % teaspoon salt 2 cups thin cream Melt the chocolate, add sugar, and cook with water until smooth and glossy. Add the cream slowly, then the salt, the pecan-meats crushed into small pieces, and the vanilla. Cool and freeze. Sen-e with a topping of whipped cream and a few pecan-meats. Other nuts may be used instead of the pecans, if desired. FRESH-FRUIT ICE-CREAM Prepare fruit by sprinkling sugar over it. Let it stand one hour, press through a coarse sieve and stir fnto American icecream when the cream is frozen to a mush. If seed fruits, such as currants, are used, strain through a fine sieve or a piece of cheese-cloth and use the juice only. The juice can be put into the freezer with the cream and not served until later, as in the case of the mashed fruits. Grated pineapple with the addition of a little lemon-juice makes a particularly fine fruit cream. PEACH ice-cream