New Delineator recipes.

3^ to I cup grated cheese Cayenne Spread the bottom of a baking-dish with butter. Sprinkle a layer of grated cheese over it and break the eggs on the cheese, being careful not to break the yolks. Pour a little cream over the eggs, then more grated cheese. Season with salt and cayenne, and bake in a moderate oven (350° F.) until the eggs are set, but not hard. Serve in the baking-dish. BAKED EGGS ESPAGNOLE 6 eggs 4 tablespoons butter 3 tablespoons chopped onion 34 cup bread-crums 3 tablespoons chopped green Yi cup grated cheese pepper Fry onion and pepper in the butter until slightly brown, then pour into a baking-dish. Break the eggs into the dish, being careful not to break the yolks. Mix the crums with the cheese and sprinkle over the eggs. Bake in a moderate oven (350° F.) until the eggs are set, but not hard. Serve in the dish in which they were baked. PLANKED EGGS I cup finely chopped cooked 6 poached eggs ham or corned beef Garnish of tomato slices I cup crums Green-pepper rings Cream • i quart mashed potato Mix the meat with the crums and enough cream to make a paste. Spread the mixture on a heated plank of suitable size. Around the edge of the plank make a narrow border of mashed potato and inside the border make six nests of the potato. Slip a poached egg into each nest and set in the oven until the potato turns a delicate brown. Garnish with alternate slices of tomato and green-pepper rings. BATTERED OR SCRAMBLED EGGS In a frying-pan, place one tablespoon of butter for each egg to be used. Beat the eggs until the whites and yolks are well mixed. Season with salt and pepper and add one to three tablespoons of milk or cream for each egg. Pour into the hot fat and cook slowly, stirring constantly until the eggs are of the desired consistency. Serve at once. A little onion-juice or chopped parsley may be added to the eggs, if desired. Eggs cooked in this way in the top of a double boiler will be more creamy than those cooked in a frying-pan. EGGS IN TOMATOES 1 small onion }i teaspoon pepper 2 cups tomato 6 eggs I teaspoon salt Toast Cut the onion into small pieces and place with the tomato in a shallow pan. Stew very slowly for ten minutes. Add salt and pepper, then reduce the heat until the tomato stops bubbling. Break the eggs and slip them on top of the tomato, being careful not to break the yolks. Cook slowly until the whites of the eggs are set, then prick the yolks and let them mingle with the tomato and the whites. The mixture should be quite soft, but the red tomatoes should be quite distinct. Serve at once on buttered toast. CUBAN EGGS 6 eggs y2 teaspoon salt 54 cup sausage meat Pepper I teaspoon chopped onion Cook the meat and onion together for five minutes. Beat the eggs until light, add the seasonings, and pour into the pan with the meat. Cook slowly, stirring constantly, until the eggs are thick and creamy. Serve with buttered toast or poured over slices of toast. EGGS A LA CARACAS I tablespoon butter Salt and pepper y\ pound dried beef 4 eggs I tablespoon grated cheese Onion-juice I cup tomatoes