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.

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Orange Lily

1/2 cup white grape-juice 1 teaspoon sugar 2 tablespoons orange-juice 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.

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.

For the Modern Kitchen

A single-glass soft drink from the era of the soda fountain, built in the glass with no shaking or stirring beyond what the ice does.

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