New Delineator recipes.

Mix dry ingredients and make a smooth paste with some of the water. Pour on the remainder of the water and boil slowly for fifteen minutes. Combine with the milk, bring to the boilingpoint. Add vanilla. Serve with whipped cream. This is a very thick, rich cocoa. LEMON FROST Fill a tall glass one-fourth full of cracked ice, fill three-fourths full of lemonade and frost the top with a spoonful of stiffly beaten egg-white sweetened slightly and flavored with lemon-juice.. GINGER-ALE PUNCH Juice of 4 lemons Sugar or sirup to taste I pint grape-juice i quart ginger ale Mix fruit-juices and sugar or sirup. Just before serving, add ginger ale. VERANDA PUNCH Juice of 3 lemons i cup tea infusion Juice of 2 oranges i pint ginger ale Yz cup sugar sirup i pint charged water Mix fruit-juice and sugar sirup. Add the hot tea. Cool, and, when ready to serve, add ginger ale and charged water. Thin slices of lemon and orange may be used for a garnish. CHILLED GRAPE-JUICE Wash purple grapes and boil under skin, pulp and seeds separate. Press through jelly-bag and to every pint of juice add one-half cup of sugar. Boil for twenty minutes, chill and serve with chipped ice. GRAPE-JUICE HIGH BALL Use Niagara grapes. Proceed as for recipe for chilled grapejuice. Serve in tall glasses half filled with shaved ice and add an equal quantity of charged water. Lemon is an attractive addition. QUAKER DRINK 3 sprigs of mint Juice of 3 oranges 3 cups tea infusion ^^2 teaspoon powdered ginger Juice of 3 lemons 2 cups cold water Bruise mint in a pitcher and pour the tea over the fruit- juice, ginger mixed with two tablespoons hot water and the cold water. Chill and serve. ORANGE LILY Yz cup white grape-juice 2 tablespoons orange-juice I teaspoon sugar « Fill glass half full of shaved ice. Add grape-juice, orange-juice and sugar and fill with chilled water. Serve with two straws thrust through a thin slice of orange. CASSEROLE AND OVEN COOKERY The expression "en casserole" is sometimes misunderstood because the word "casserole" is used in two quite different ways by writers on domestic subects. Properly speaking, a casserole is the coarse clay saucepan, so common in France, in which meats and vegetables are not only cooked but served on the table. In its other usage the word is applied to a case or mold of potato, rice or fried bread, inside of which is placed some preparation of meat or vegetables. The word in this case really signifies a border or croustade. Directions for using this second form of casserole will be found in the chapter on entrees. VARIETIES OF CASSEROLES Casseroles of different sizes, shapes and materials, are convenient additions to the cooking equipment, and should be chosen with consideration for the needs of the family. They come in many sizes from the individual ramekin up to one that will hold two chickens. They may be had in various shapes — oval and round, shallow and deep. They are made in a variety of materials — glass, vitrified china, earthenware, iron and aluminum — and in a color-range that allows one to choose according to personal preference — brown, yellow, green, blue and mixtures. CARE OF CASSEROLES