New Delineator recipes.

Salt and pepper >4 cup water Butter Boil the potatoes without paring them, and, when tender, drain and strip off the skins. Make a thick sirup of the sugar and water. Cut each potato in half, dip it in the sirup, lay in a baking-dish, season each piece with salt and pepper, a bit of butter. Bake in a quick oven until the potatoes are brown. They will brown quickly. SWEET-POTATO PUFF 2 cups mashed sweet potato Yx cup milk or cream 2 tablespoons butter i egg Salt and pepper To the mashed potatoes add the melted fat, seasonings and milk. Beat the egg-yolk and white separately, add the yolk to the potato mixture and then fold in the white. Bake in one dish or in individual molds until puffy and brown. SWEET POTATO WITH PINEAPPLE 6 small sweet potatoes 3^ cup honey Yz as much pineapple as potato ^ cup water Boil the potatoes with the skins on. When cool, peel and cut them in pieces one-quarter of an inch thick. Mix honey and hot water. Just cover the bottom of a baking-dish with the mixture, add a layer of sweet potatoes with sliced pineapple. Pour the remaining honey mixture over them and bake for ten minutes in the oven. MASHED SWEET-POTATO CARAMEL 2 cups mashed sweet potato ^ cup maple sirup Milk ^ cup butter Pepper and salt Left-over sweet potatoes, either baked or boiled, may be used for this dish. Mash potatoes and add sufficient milk or cream to make a smooth, soft paste. Season with pepper and salt. Put in well-greased casserole or baking-dish, suitable for serving at table, and pour in thick maple sirup which has been boiled with butter. Bake until the top begins to caramelize. CREAMED SALSIFY OR OYSTER PLANT Wash and scrape the salsify, throwing it immediately into cold water to which a little vinegar or lemon-juice has been added, to prevent discoloration. Cut in inch slices and cook in boiling water until tender, adding salt just before cooking is completed. When tender, drain and combine with medium white sauce. Serve with tiny fried sausage balls. BOILED SPINACH 2 pounds spinach 3 tablespoons butter Salt and pepper Remove roots and wilted leaves of the spinach. Wash in several waters, until all trace of sand has disappeared. Place in a large kettle without additional water; the water which clings to the leaves is sufficient. Cover the kettle and cook until the spinach is tender. The time of cooking depends on the age of the spinach. Long cooking darkens it. Salt the water just before cooking is completed. When done, drain, chop, season with salt, pepper and butter. One tablespoon lemon-juice may be added while chopping, if desired. Garnish with slices of hard-cooked eggs if desired. SUCCOTASH 2 cups green corn or i cup Salt and pepper dried corn i cup milk 2 cups fresh Lima, string or 4 tablespoons butter butter beans or i cup dried Lima beans If fresh vegetables are used, cut the corn from the cob. Cover the beans with the least possible amount of boiling water, to prevent scorching, and cook until tender. Drain off the water, add the corn and the milk and cook slowly until the corn is tender. Add the butter and other seasoning.