New Delineator Recipes

What Butterick's magazine told American kitchens to cook in 1929 - five hundred recipes in thirty-three departments, casserole cookery to cooking at the table.

Gelatin and Cream Desserts

8 recipes in this part of New Delineator Recipes.

Grapefruit a La St. Patrick

1 ounce (2 tablespoons) granulated gelatin 1/2 cup cold water 1/2 cup boiling water Fresh mint 3/4 cup sugar 1 cup ice-water 2 cups…

Raisin Eggs

1 ounce (2 tablespoons) granulated gelatin 1/2 cup cold water 1/2 cup boiling water 1/4 cup sugar 3 tablespoons lemon-juice 2 1/2 cups…

Jellied Prunes

1 ounce (2 tablespoons) granulated gelatin 1/2 cup cold water 1/2 cup boiling water 3/4 cup sugar 2 tablespoons lemon-juice 1/2 pound…

Mont Blanc

1 pound large chestnuts (Italian chestnuts are best for this) 1/2 teaspoon salt 3/4 cup sugar Whipped cream Put the chestnuts into the oven…

Macaroon Bisque

1 cup heavy cream Powdered sugar Vanilla 18 macaroons 6 Maraschino cherries Whip a cup of cream until stiff, sweeten with powdered sugar…

Pineapple Ambrosia

1 fresh pineapple 1/2 pound marshmallows 1 cup heavy cream 2 tablespoons sugar 1 1/2 tablespoons lemon-juice Shred the pineapple with a…

Peach Fluff

1 cup sugar 1 cup thick cream 2 egg-whites 4 cups sliced peaches Add half the sugar to the cream, stir until the sugar is dissolved, and…

Fig Puff

1 cup cream 1 egg-white 1 tablespoon grapefruit marmalade 2 tablespoons powdered sugar Chopped figs Maraschino cherries Shredded almonds…

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