New Delineator recipes.

Cook until soft in water in which Drain, chop, add onion, cheese, crums, more salt if needed, and enough milk to moisten. Form into a loaf. Bake in a moderate oven (350° F.) for forty minutes. Baste occasionally with hot water and fat. 3 tablespoons salt I to 2 cups grated cheese Soak beans twenty-four hours, the salt has been dissolved. COTTAGE-CHEESE AND PEANUT LOAF Yz teaspoon salt Dash of pepper I teaspoon poultry seasoning Few drops Worcestershire sauce I tablespoon chopped onion Yi cup peanuts I cup cottage cheese I cup cold, cooked rolled oats I cup milk I egg, slightly beaten I tablespoon fat Chop peanuts and add to other ingredients in order given. WTien thoroughly combined, place in a well-oiled bread-tin. Bake in a moderate oven (350° F.) until brown. Serve hot with tomato sauce. NUT AND CHEESE LOAF I tablespoon chopped onion I tablespoon fat I cup grated cheese I cup chopped nuts Y2 cup milk I cup cooked cereal I teaspoon salt Cook onion in fat until delicately brown.. Mix with all the other ingredients and moisten with milk. Cover with buttered crums and brown in oven. Serve hot with tomato sauce. Serve with some crispy food, as celery. I teaspoon sugar Ya teaspoon paprika ij^ tablespoons lemon-juice Y2 teaspoon Worcestershire sauce Buttered crums EGG DISHES EGG TOAST 6 slices toast 6 eggs Butter Salt and pepper Moisten the edges of the toast with hot water and spread it with butter. Separate the yolks and whites of the eggs. Poach the yolks in salted water until soft cooked, and place one on each slice of toast, being careful not to break it. Beat the whites until very stiff, spread in circles around the yolks, season with salt and pepper, and brown in the oven. Serve hot. EGGS IN BROWN BUTTER 6 eggs Salt and pepper 3 tablespoons butter i teaspoon vinegar Saute the eggs in one tablespoon butter until set, season with salt and pepper, and place on a platter. Brown two tablespoons butter in the pan, add one teaspoon vinegar, and when hot, pour over the eggs. BAKED EGGS, OR "EGGS SUR LE PLAT" Use individual baking-dishes and melt one teaspoon of butter in each dish. Break the eggs into the dishes, allowing one or two eggs to a dish. Sprinkle with salt and pepper, and place a tiny piece of butter on each. Bake in a moderate oven (350° F.) until the eggs are set but not hard. Serve in the baking-dishes. BAKED EGGS IN TOMATO SAUCE 12 tablespoons thick tomato 6 tablespoons grated cheese soup Salt and pepper 6 poached eggs Grease small ramekins and place two tablespoons tomato sauce in each. Lay a poached egg in each dish, cover with grated cheese, season with salt and pepper, and bake in a quick oven (two or three minutes) to brown the cheese. The oven must be very hot, as the cheese should be nicely colored while the eggs are still soft and creamy. EGGS IN BACON RINGS 6 long slices of bacon Salt and pepper 6 eggs Garnish of parsley Curl slices of bacon around the inside of muffin-cups or small ramekins. Break an egg inside each bacon-ring, season with salt and pepper and bake until set, but not hard. Remove carefully from the dish so that the egg will remain fastened to the bacon. Arrange on a platter and garnish with parsley. EGGS A LA SUISSE 6 eggs I cup cream 2 tablespoons butter Salt