New Delineator recipes.

Cook the prunes with the other ingredients until slightly thickened. Add a little cinnamon or nutmeg, if desired. Bake between two crusts. Shredded coconut may be added to the filling, for variation. Prune pie is delicious served with ice-cream or whipped cream. This amount makes a small pie. BUTTERSCOTCH PIE lYz cup milk 2 eggs I cup brown sugar 2 tablespoons butter 3 tablespoons corn-starch 2 tablespoons powdered sugar Heat one cup of milk and the sugar until the sugar is free from lumps. Mix the corn-starch, one-half cup milk and egg-yolks and add to the hot mixture slowly. Cook in a double boiler until thick, stirring constantly, then for ten minutes longer. Add butter. When cool, pour into a baked shell. Cover with a meringue made from the stiffly beaten egg-whites and the powdered sugar. Brown in the oven. As an attractive variation, cover the top of the pie with halves of marshmallows and brown in the oven. In this case, one whole egg instead of two yolks may be used in the filling. CREAM PIE AND ITS VARIATIONS I cup milk I teaspoon salt I tablespoon corn-starch 2 egg-yolks or i whole egg % cup sugar i teaspoon vanilla Scald the milk. Mix the corn-starch, sugar and salt, and add hot milk slowly. Cook twenty minutes over hot water. Beat the egg-yolks and add slowly, stirring rapidly. Cool and add vanilla. Put into a baked crust. Vary in any of the following ways: Banana or orange pie — Slice fruit into baked crust and cover with custard filling. Cover top with meringue made from eggwhites. Chocolate pie — Use only seven-eighths tablespoon corn-starch. Add two squares of grated chocolate just before removing custard from the stove. Beat well. Cover with meringue. Coconut pie — Add two tablespoons shredded coconut to the meringue made from the egg-whites. Nut pie — Stir one cup of chopped nuts into the filling and sprinkle the top with a few. Raisins and nuts may be used together. Spice pie — Add two teaspoons each of ground cloves and cinnamon to the cooked filling. Date pie — Add one cup of chopped dates. Cover with meringue. LEMON PIE i^ tablespoons corn-starch i lemon I cup water i egg-white I tablespoon butter i to 3 tablespoons sugar I cup sugar Mix the corn-starch in a little of the cold water and bring the rest of the water to the boiling-point. Add the moistened cornstarch and cook until transparent. Add the butter, sugar, lemonjuice and grated rind and set aside to cool. Beat the mixture well and turn into a baked crust. Make a meringue with the stiffly beaten white of egg and sugar. Brown the meringue and serve the pie cold. PUMPKIN PIE 1 3^ cups prepared pumpkin i teaspoon salt Yz cup brown sugar 2 eggs I teaspoon cinnamon 2 cups milk Yi teaspoon ginger Steam and strain fresh pumpkin or bake it and put it through a sieve. Canned pumpkin is ready to use. Add remaining ingredients in the order given. Turn into a cruet-lined pan and bake. Use a rather high temperature at first, to cook the bottom and sides of crust. Reduce the temperature and continue cooking until a silver knife inserted in the center will come out clean. Do not let the pie boil, as that will make it watery. Nut-meats (one-half cup) are a delicious addition. Whipped cream is also very good with pumpkin pie. APPLE TARTS 5 apples Ya cup granulated sugar