New Delineator recipes.

^ tablespoon butter 3^ tablespoons grated cheese I quart spinach 3 eggs I tablespoon flour 6 cooked shrimps I cup milk Cook the onion in the butter or butter substitute, add the spinach, which has been washed and chopped, and fry quickly. Add flour and milk, and cook until it thickens. Season with salt and pepper, add grated cheese, and when it starts to boil remove from the fire and add well-beaten egg-whites, then the beaten yolks, and bake in a very hot oven for ten minutes. Garnish with the shrimps. APPLES BAKED WITH BREAD Remove the cores from good-sized apples; fill with jam and butter or butter substitute. Place round slices of stale bread in a baking-dish and put an apple on each. Pour scalded milk and water over the bread. Bake until the apples are soft. Serve in the baking-dish. RICE CROWN WITH APRICOTS Cook rice in milk and put in a buttered ring mold. When cool, turn into a fruit-dish. Cook dried apricots and place halves around the top of the crown. Strain the remainder of the fruit through a fine sieve and pour into the hollow of the crown. If this dish is desired hot, put the mold in the oven for a few minutes before trimming it with the apricots. PRESERVES, MARMALADES, JAMS, CONSERVES AND FRUIT BUTTERS CHERRY PRESERVES 2 pounds sour cherries, weighed i^ pounds sugar after stoning Add the sugar to the stoned cherries and bring them quickly to the boiling-point. Cook rapidly until the fruit is clear, skimming as necessary. Pour at once into clean hot jars and seal. PEACH PRESERVES Cling-stone peaches are better than free-stone, for they keep their shape better. Wash, peel, and remove the stones if desired. If the stones are removed, cut the peaches in quarters. Use three-fourths pound of sugar, and three-fourths cup of water to each pound of prepared fruit. Boil the sugar and water for ten minutes. Skim, add the fruit and cook rapidly until it is transparent. Seal in clean hot jars. RASPBERRY AND CURRANT JAM I pound red raspberries }i cup currant-juice }i pound sugar Mash the fruit, add the currant-juice, and bring to the boilingpoint, stirring well from the bottom. Add the sugar and cook until thick, stirring occasionally. Pack in clean hot jars and seal. GREEN-TOMATO PRESERVE 8 pounds green tomatoes i tablespoon preserved ginger 6 pounds sugar 6 lemons Wash the tomatoes, remove any dark parts about the stems, and weigh them. Cover them with boiling water, let them stand five minutes, drain and slice them into a preserving-kettle, placing a layer of the tomatoes, then a layer of sliced lemon, then the sugar with the ginger sprinkled over it. Let the mixture stand over- night. Drain and boil the sirup for ten minutes. Skim, add the tomatoes and cook rapidly until they are clear. Pour into clean, hot jars and seal. CARROT AND ORANGE MARMALADE 6 carrots i lemon 3 oranges Sugar Dice the carrots and cook them until they are tender, in as little water as possible. Cut the oranges in small pieces and add the juice and grated rind of the lemon. Measure the carrot and fruit, and add two-thirds as much sugar. Simmer the mixture until it is clear. Turn it into jelly glasses, and when it is cold, cover it with hot paraffin. AMBER MARMALADE I grapefruit 3^ quarts water I orange 5 pounds sugar 1 lemon