New Delineator recipes.

Pick over and wash beans, cover with water and let soak overnight. Drain, cook in boiling salted water until tender, then force through a strainer. Add remaining ingredients, shape into form of sausages, roll in crums, egg, and crums again. Saute until brown. Serve with tomato sauce. This recipe makes six to eight sausages, three inches long and three-fourths of an inch thick. It should be accompanied by some milk, egg or cheese dish. BEAN ROAST 1 cup well-roasted shelled Y\ cup milk peanuts i egg 2 cups well-seasoned mached i teaspoon salt potatoes Y^ teaspoon paprika 2 cups cooked Lima beans, i teaspoon onion-juice fresh or canned Grind the peanuts, using the finest blade of the food-chopper. In a well-oiled baking-dish place a layer of potatoes, a layer of beans and a layer of peanuts. Continue making layers until all the ingredients are used. Blend milk with well-beaten egg and seasoning and pour over the top. Bake in a moderate oven (350° F.) until brown. Serve with brown sauce or tomato sauce. VEGETABLE LUNCHEON I pound kidney beans 2 cups cooked tomatoes, fresh I cup diced carrot or canned I green pepper 3^ cup rice 1 large onion ^ dozen large mushrooms Soak the beans in cold water overnight. Drain and cook in boiling water slowly for about four hours. A ham-bone or a piece of bacon cooked with them adds to the flavor. Drain, and add chopped carrots, pepper, thinly sliced onion and tomatoes. Simmer until tender. Boil rice separately in salted water, drain and add to the vegetables. (The rice water should be saved to use in soups or gravies.) Garnish with sauted green peppers and mushrooms. Serve with some milk, egg or cheese dish. CELERY, NUT AND POTATO LOAF 2 large stalks celery i egg y^ cup chopped nuts i teaspoon salt 3 cups mashed potatoes yi teaspoon paprika 3 tablespoons fat 2 teaspoons grated onion Wash, cut in small pieces and cook the celery in a small amount of boiling salted water until it is tender. Drain off liquid. (This may be used for soup stock later.) Then add the other ingredients in the order in which they are given. Combine them carefully, pack in a loaf in a well-oiled bread-pan, and bake in a moderate oven (350° F.) for thirty-five minutes. Serve with tomato sauce. An adequate protein is needed as accompaniment to this dish. NUT LOAF 2 cups soft bread-crums 2 eggs 1 cup milk I teaspoon salt 2 cups chopped nut-meats i teaspoon paprika Soak bread-crums in milk, add nuts, slightly beaten eggs and seasonings. Turn into greased bread-pan, set in pan of water and bake forty minutes. Serve with tomato sauce. The loaf may be steamed instead of baked. For luncheon the table is more informal than for dinner, but beauty and orderliness are indispensable to the charm of your table This tea-fable, in the dining-room of the Delineator Home Institute, shows the beauty of linen and silver When the finger-bowl is brought in on the dessert plate, it is equally correct to use or omit a doily BOSTON ROAST Yi cups dry kidney beans 2 tablespoons chopped onion I cup bread-crums Yz cup milk