New Delineator recipes.

Mix together the sugar, water and grated chocolate. Boil for five minutes. Cool slightly and ^dd the butter and vanilla. STRAWBERRY OR RASPBERRY SAUCE y^ cup butter or butter sub- i egg-white stitute I cup strawberries or rasp- I cup powdered sugar berries Cream the butter or butter substitute, add the sugar gradually, the stiffly beaten egg-whites, and the mashed berries. Beat until well mixed and foamy. A little lemon-juice will improve the flavor. PASTRY APPLE PIE 4 to 6 tart apples i tablespoon butter y^. cup water i teaspoon nutmeg I egg-yolk Powdered sugar I cup sugar Line a pie-pan with plain crust and fill with thinly sliced apples. Add the water and cover with a top crust, making it a little richer than the under one. This is easily done by rolling in bits of fat and folding the paste several times. Cut a few slits in the center of the top crust to allow steam to escape while cooking. Brush with beaten yolk of egg. When baked, and while still hot, remove the top crust carefully sprinkle sugar over the cooked apple and dot with butter or butter substitute. Replace the top crust and dust with powdered sugar. This is an old-fashioned method. Ingredients given make one pie. DEEP-DISH APPLE PIE (ENGLISH) 4 to 6 tart apples i teaspoon butter I cup sugar " i cup hard sauce I teaspoon cinnamon Invert a heavy china cup in the center of a baking-dish. Fill the dish full of apples, pared, cored and cut' in slices. Cover the dish with plain paste rolled a little thicker than usual, and slashed to allow the steam to escape. Bake for three-quarters of an hour, then remove from oven, and, with a knife, carefully pry up the crust and season with sugar, cinnamon and butter. When serving, slip the knife under the cup to allow the confined juice to mix with the apple. Serve the pie hot with a hard sauce. MOCK CHERRY PIE I cup cranberries i tablespoon flour Yz cup seeded raisins i teaspoon almond extract y^ cup sugar i teaspoon butter Deep dish apple pic is rich and juicy and delicious. The directions for making it are given on page 174 Cranberry pie is visually baked in a single shell zvith a lattice zvork of piecrust over the top \ "^^^^^9^^ ^ f Raisins and dried peaches, lemon juice and sugar, make the filling of the pie above A lemon filling, a baked shell and a topping of meringue make lemon meringue pie. See pagel78 Line a pie-pan with crust. Fill with cranberries, washed and cut in halves, mixed with chopped raisins. Sprinkle with mixture of sugar and flour, add almond extract, and dot with butter. Cover with a second crust, and bake. RHUBARB MERINGUE PIE 5 to 8 stalks rhubarb 2 egg-whites Flour I tablespoon sugar for I cup sugar meringue % cup water Line a pie-pan with plain paste. Cut into pieces sufficient rhubarb to fill the pan, and sprinkle with flour until each piece is quite white. Place the rhubarb in the pie-pan, adding one cup of sugar and a very little water. Bake slowly, and when done spread over the top the stiffly beaten whites of the eggs into which has been folded one tablespoon of sugar. Return to oven and brown lightly. PRUNE PIE I cup cooked and pitted prunes i tablespoon flour I lemon, juice and grated rind ^ cup sugar I cup water or juice 2 tablespoons butter