New Delineator recipes.

Dip the crum-covered food into the egg bath, being careful to cover every part with egg. Lift food from egg with broad-bladed knife and roll again in crums. Let stand a few moments to dry. The food is then ready for frying. Foods may be egged and crummed several hours or even a day before being fried. WHY CUSTARDS WHEY OR CURDLE Custards usually whey or separate or curdle because they are cooked at too high a temperature. Soft custards may curdle when they are cooked for too long a time or are not stirred constantly. Milk that is a little sour may cause curdling of a custard. The best way to prevent wheying, separating or curdling is to regulate the temperature and time of cooking all custards by cooking them over or surrounded by water slightly below the boiling-point, by removing them from the heat when they are done, and by being sure that milk used in making them is entirely sweet. If a soft custard begins to whey, separate, or, as it is usually called in this case, curdle, it should be removed immediately from the heat. The pan containing it may be set in a pan of cold water, and the custard may be beaten vigorously to redistribute the particles of egg and milk solids. PRECAUTIONS FOR CUSTARDS MADE WITH VINEGAR If a soft custard mixture is to be made with vinegar or tomatojuice, as in some salad dressings, the custard should be removed from the heat the minute the mixture begins to thicken. Hot acid coagulates egg and then very soon begins to digest it. This process makes it thin instead of thick. If an acid custard mixture has become thinned by cooking it for a minute too long, it must be thickened by adding more egg or by thickening it with flour, following the directions for starchy sauces. Custards made with vinegar require more egg than other custards to secure the same degree of thickness. DIRECTIONS FOR MIXING CUSTARDS Scald the liquid. This saves time in making all custards. Thoroughly mix eggs, seasoning (as salt), and flavoring (as sugar) by stirring but not by beating. Gradually add hot liquid to egg mixture. For firm custards, pour custard mixture into baking-dish, set baking-dish in pan of hot water and cook in oven or steamer until firm, keeping water in pan constantly below the boilingpoint. The custard is done when the blade of a knife run into the center of the custard comes out clean. For soft custards, cook in top of double boiler, keeping the water in the lower part constantly just below the boiling-point. Stir constantly until the mixture stops frothing, coats the spoon, and has the thickness of cream. Remove at once. SIMPLE MENUS BREAKFASTS Strawberries with Cream Corn Flakes Graham Muffins Coffee Milk Stewed Apricots Corn-meal Mush Buttered Toast Coffee Milk Granular Wheat with Raisins and Top Milk Oatmeal Gems Eggs Coffee Milk Baked Pears French Toast Maple Sirup Coffee Milk Sliced Oranges Scrambled Eggs and Bacon Toast Coffee Milk Grapefruit Codfish Balls Baking-Powder Biscuits Coffee Milk Any Fruit in Season Ham Omelet Graham Biscuits Coffee Milk Hot Baked Apples Sausage Cakes Popovers Coffee Milk Oatmeal and Prunes with Top Milk Corn Muffins Boiled Eggs Coffee Milk Oatmeal with Top Milk or Bacon and Eggs Toast Marmalade Coffee Milk Ready-to-Eat Cereal Sliced Bananas with Top ]\Iilk