New Delineator recipes.

1 pint milk 2 egg-yolks 2 tablespoons flour i cup heavy cream 2 tablespoons water 2 cups peach-pulp and juice I cup sugar Make custard as directed for vanilla ice-cream. When cool, add the peach-pulp and juice, and freeze. ICE-CREAM SANDWICHES Devil's food, angel cake, sponge cake, butter cake, or eclair or cream-puff shells may be the foundation of many a delicious icecream sandwich. Between thin slices of any of the cakes, or between halves of pastry shells, place a serving of ice-cream of a flavor to blend well with the cake. Brick ice-cream, of course, is the easiest to cut. Cover with chocolate, butterscotch, marshmallow, or fruit sauce, either hot or cold, and top with nuts of various kinds, coconut, or pieces of fresh or canned fruit. For example, between thin slices of. gold or white cake place a serving of vanilla ice-cream and three or four tablespoons of crushed fresh strawberries. Over the whole pour plain marshmallow sauce or whipped cream and garnish with several tablespoons of crushed strawberries. Fill a cream-puff shell with peach ice-cream and pour over it a peach sirup, topped with whipped cream. Chocolate or vanilla ice-cream placed between layers of white cake or angel food is delicious covered with a thick fudge sauce. MAPLE MOUSSE i^ cups maple sirup 2 tablespoons gelatin Yi cup sugar ^ cup cold water 5 cups cream Combine maple sirup, sugar and one cup of cream and bring to a boil, stirring constantly. Add the gelatin softened in water and dissolved over heat. Strain, cool in ice-water until the mixture thickens, then add the remainder of the cream, whipped stiff. Place in a mold, pack in ice and salt and let stand for four hours. GRAPE ICE Yz cup sugar i>4 cup water I cup grape-juice 2 tablespoons lemon-juice y^ cup orange-juice Boil the sugar and water together for five minutes. Mix all the ingredients together, strain and freeze. PINEAPPLE SHERBET 1 quart water 2 cups shredded pineapple, 2 cups sugar fresh or canned 1 lemon 2 egg-whites Boil water and sugar together for five minutes. Chop pineapple (it may be put through a food-chopper if a pan is put below to catch the juice), scald it in the boiling sirup, and rub through a sieve. Cool, add lemon-juice and freeze to a -mush. Add the beaten whites of the eggs and continue freezing. CIDER FRAPPE i^ cups sugar 2 cups orange-juice I pint water ^ cup lemon-juice I quart sweet cider Boil sugar and water together for five minutes. Add cider and fruit-juices. Cool, strain and freeze to a mush. CRANBERRY FRAPPE I quart cranberries 2 cups sugar I pint water Juice of 2 lemons Cook the cranberries and water together for ten minutes, then force through a sieve. Add the sugar and the juice of the lemons, cool and freeze to a mush. MARSHMALLOW SAUCE ^ cup sugar Yi pound marshmallows y^ cup milk 2 tablespoons water Boil the sugar and milk until the sirup threads. When almost cold, beat until thick and white. Set in boiling water and stir until thin enough to pour. Stir the marshmallows with the water in a double boiler until smooth. Pour the sirup over the melted marshmallows and beat together. Keep w^arm, but not hot. HOT FUDGE CHOCOLATE SAUCE I cup sugar i square chocolate ^ cup water i tablespoon butter Yz teaspoon vanilla