New Delineator recipes.

Pumpkin Pie spread with Plum Jam and Whipped Cream 14 NEW DELINEATOR RECIPES Roast Pork Brown Gra\y Apple Sauce or Small Baked Apples Glazed Sweet Potatoes Spinach Macedoine of Fruit with WTiipped Cream Sponge Cakes Pork Chops Baked with Apples Scalloped Potatoes String Beans Bread Indian Pudding Swiss Steak Baked Potatoes Creamed Onions Caramel Junket Cookies Meat Loaf Scalloped Potatoes Peas Nut Bread Lettuce Salad, Thousand Island Dressing Fresh or Canned Fruit Small Cakes Fish Chowder with Water Wafers Grapefruit Salad Graham Bread and Butter Queen of Puddings Broiled Chicken Riced Potatoes Corn Fritters Rolls Tomato Jelly Salad Apple Pie with Cheese Meat Pie with Potatoes, Carrots and Turnips Tomato Salad Bread Prune Whip Custard Sauce NEW DELINEATOR RECIPES Tomato Soup Bread Sticks Baked Ham Southern Sweet Potatoes Green Peas Rolls Lettuce Salad French Dressing Meringues with Fruit and Whipped Cream Coffee Cream of Corn Soup Baked Hash Spinach with Egg Chocolate Bread Pudding Coffee Salmon Loaf with Cream Peas Mashed Potatoes Apple and Celery Salad Banana Cream Pie Broiled Halibut Creamed Potatoes Chilli Sauce Cole-slaw Bro\\Ti Bread Rice Custard Fruit Cocktail Stuffed Turbans of Flounders French Fried Potatoes Creamed Peas Bread or Rolls Tomato Salad Fruit Ice Cakes Coffee DINNERS WITHOUT MEAT Cream of Vegetable Soup Scalloped Tomatoes Stuffed Baked Potatoes with Cheese Waldorf Salad Com Muffins Creamed Rice Pudding with Apricots 16 NEW DELINEATOR RECIPES Chilled Fruit Stuffed Tomatoes Parsley Potatoes Creamed Asparagus Pumpkin Pie Milk Baked Rice and Cheese Buttered Beets Stuffed Olive and Lettuce Salad Nut Bread Milk Chocolate Pudding and Cream Cheese Souffle Mashed Potatoes Buttered String Beans Radish and Cucumber Salad Strawberry Shortcake Boston Roast Spinach with Eggs Rolls Head Lettuce Salad Bread Pudding with Cream Sauce A collection of cheeses is illustrated. There are a multitude of such to appeal to every taste and whim Soups may be served ivith various accessories, such as bread sticks, slices of lem- on, noodles and macaroni ••• •••♦♦♦• • •♦♦♦•* OU PSi •>^^s^^« Vegetable soup, page 36, has a plate of dis- tinctive form. Bread sticks are served with it Bouillon m a y he served in a bouillon cup with bouillon spoon and cr out 071 garnish QUICK BREADS, GRIDDLE CAKES AND WAFFLES POPOVERS 1 54 cups flour I teaspoon sugar yi teaspoon salt i cup milk 2 eggs Mix the flour, salt and sugar. Gradually add the milk and the well-beaten eggs. Beat thoroughly. Have ready some small ramekins or iron muffin-pans, well greased and piping hot. Fill them about half full of the batter and bake in a hot oven for thirty to forty minutes. The heat should be reduced toward the end to prevent the popovers from becoming too brown. BREAD-CRUM GRIDDLE-CAKES 1 5^ cups stale bread-crums Yi cup flour 1 5^ cups scalded milk 3^ teaspoon salt 2 tablespoons shortening 4 teaspoons baking-powder 2 eggs Soak the crums in the milk and fat until they are soft. Add the eggs, well beaten, and the dry ingredients, mixed and sifted. Drop the batter, by spoonfuls, on a hot, greased griddle. When the cakes are full of bubbles, turn them and brown on the other side. The cakes are very tender and should be turned carefully. FRENCH OR JELLY PANCAKES 3 eggs I cup milk