New Delineator recipes.

The social life of a household centers about its dining-table, and every accessory that builds the table-picture furthers the art of gracious living. This illustration shows one cover correctly set, in the dining-room of the Delineator Home Institute Copyright, 1929, by THE BUTTERICK PUBLISHING COMPANY ALL RIGHTS RESERVED Printed in the United States of America by THE CUNEO PRESS, INC.. CHICAGO CONTENTS PAGE Food Facts You Should Know 4 Simple Menus 8 Quick Breads, Griddle Cakes and Waffles 19 Sandwiches and Sandwich Fillings 27 Appetizers 33 Soups 36 Garnishes 40 Fish 43 Meat 48 Poultry and Game 57 Stuffings for Fish, Meat, Poultry and Game 62 Sauces for Fish, AIeat, Poultry and Game 64 Entrees and Made-Over Dishes 72 Vegetarian Dishes . 82 Egg Dishes 88 Cheese Dishes 97 Vegetables 99 Salads and Salad Dressings 114 Cookies and Small Cakes 126 Cakes 137 Cake Fillings and Frostings 147 Candies 150 Fruit Desserts . . . . • 156 Gelatin and Cream Desserts = . . . . 158 Puddings : 161 Pudding Sauces 168 Ice-Creams and Frozen Desserts . 170 Pastry 174 Beverages 183 Casserole and Oven Cookery 185 Cooking for Two 196 Cooking at the Table 204 French Recipes 210 Preserves, Marmalades, Jams, Conserves and Fruit Butters . 216 Pickles and Relishes 219 FOOD FACTS YOU SHOULD KNOW HOW TO USE RECIPES To become a good cook requires more than the blind following of a recipe. This is frequently illustrated when several women living in the same community, all using the same recipe, obtain widely differing results. It is the reason so many cooks say, 'T had good luck with my cake to-day," or "I had bad luck with my bread yesterday." Happily, luck causes neither the success nor the failure of a product. To become a good cook means to gain a knowledge of foods and how they behave, and skill in manipulating them ; in other words, good cooking is both a science and an art. The recipe by itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes. Some of the lessons which the person desiring to become a good cook should learn while she is experimenting with recipes are given in the following pages. They will not be learned all at once; but if they are gradually mastered, luck will play a less important part in general conversation. MEASUREMENTS AND EQUIVALENTS Learn to Measure Accurately. — ^All the measurements in this book and in most standard cook-books and magazines are level. It will not do to use a heaping teaspoonful, tablespoonful or cupful when a level one is meant. To change proportions by wrong measuring causes poor results, for example: Too much flour will make a cake dry and crumbly, bread solid and heavy, sauces thick and pasty. Too much fat will make cakes oily and may cause them to fall. It will m.ake grease-soaked doughnuts and greasy gravies and sauces. Too much sugar will make a cake with a hard crust, or a sticky cake. It makes a soft, sticky jelly. Too much liquid will make a cake that falls easily. Too much soda gives a disagreeable taste and bad color to breads and cakes. DIRECTIONS FOR FRYING