New Delineator recipes.

Y2 cup cold water 2 tablespoons butter 3 eggs 2 tablespoons powdered sugar I lemon Pare, core and cut up tart apples and cook them in the water until soft, stewing them very slowly. Beat this sauce smooth, partly cool, then add beaten egg-yolks, lemon-juice and grated rind and the granulated sugar, increasing the amount of sugar, if desired. Line patty-pans with paste, fill them with the mixture, dot with butter and bake in a very hot oVen. Beat the whites of the eggs stiff, add the powdered sugar, spread on top of the tarts and return to the oven to brown. This amount makes six to eight tarts. BANANA ROLL Peel bananas and cut in halves crosswise. Roll puff or flaky paste one-eighth of an inch thick. Cut into pieces. Dip each piece in ice-water and wrap around a half banana. Place on a baking-sheet and bake in a moderate oven. Serve with a sauce made by crushing strawberries with sugar, MAMMY'S FRIED PIES Stew dried ' apples, peaches or apricots. Drain off all juice, mash well and sweeten. Roll pie-crust one-eighth inch thick and cut circles three inches in diameter. On one of the circles place a spoonful of the filling, Having a clear margin of the pie-crust. Moisten this edge all around, place another circle on top and press the edges firmly together. Fry in deep fat like doughnuts or saute with a little fat in a hot frying-pan, turning the pie so that it will brown on both sides. These are good with fillings of mince meat or cooked rice. PEANUT STRIPS Peanut butter Egg-white Lemon-juice Chopped peanuts Roll paste very thin. Place on inverted baking-tin. Brush half with peanut butter thinned with lemon-juice. Cover with the other half and with a sharp knife mark in strips four inches long and one inch wide. Set in a quick oven. WTien baked, brush with white of egg diluted with one teaspoon of cold water and sprinkle with finely chopped peanuts. Return to the oven for about three minutes, until the nuts are slightly crisped, then cut apart. These are excellent with coffee or afternoon tea. RASPBERRY TURNOVERS Cut circles of puff or flaky paste three inches in diameter, having the paste not more than one-eighth of an inch thick. Moisten half the edge of the circle with cold water and in the center lay a teaspoon of thick raspberry- preserve. Fold one half of the circle over the other, making edges meet. Press closely and mark with a fork dipped in flour. Brush with beaten egg, prick, and chill before placing in the oven. Dust with granulated sugar before serving. If desired,decorate the top of each with a single preserved berry or a candied cherry. Other fruit may be used in the same wav. jS^r ^^' >^5 N Pastry shells are first baked crispy hroivii and then filled ; turnovers, page 180, are filled beforehand A pastry shell, full of luscious cherries, served on a glass plate, is an alluring looking dessert A cup or glass of tea is a delicious hot or cold beverage, and deligh t fully refresh ing For hot weather there is no cold drink more tempting or healthful than a mixed fruit punch. See page 183 BEVERAGES RECEPTION CHOCOLATE I quart miik Yi cup sugar Yi cup cocoa Yi teaspoon vanilla ^ cup flour y^ teaspoon salt I quart water