New Delineator recipes.

When dried corn and beans are used, soak both separately overnight. In the morning, cover the beans with fresh water, and boil them very gently until tender. Do not drain the water from the corn, but set the pan containing it on the back of the range where it will cook slowly. When the beans are tender, drain and add them to the corn, allowing only water enough to cover them. Cook slowly until tender and drain off water and save for soup. Add the milk and seasoning. BAKED TOMATOES 6 tomatoes i cup bread-crums 4 tablespoons butter i teaspoon sugar Salt and pepper Peel the tomatoes and cut them in slices one-fourth of an inch thick. Place a layer of tomatoes in a pudding-dish, and sprinkle over them a little salt and pepper. Rub the butter into the crums with the sugar. Spread the mixture thickly upon the tomatoes, using all of it, and add another layer of tomatoes. Add bits of butter, sprinkle with dry crums, and bake twenty minutes. BROILED TOMATOES 6 tomatoes Melted butter Salt and pepper Choose firm, round tomatoes, cut them into slices, three-quarters inch thick, dust each slice with salt and pepper, place in a greased broiler and broil over a moderate fire until tender. Turn once carefully. Add melted butter when sending to the table. STUFFED TOMATOES 6 tomatoes 2 tablespoons butter or savory i^ cups soft bread-crums fat }i teaspoon pepper i teaspoon salt The tomatoes should be very firm, smooth, and of equal size. Cut a piece from the stem end of each tomato, and remove the centers without breaking the walls. Make a stuffing of the centers of the tomatoes, crums, seasonings, and melied butter or savory fat, and mix well. Sprinkle each tomato well with salt and pepper and fill with the stuffing, packing it in quite solidly. Place a small piece of butter or fat on the top of each, arrange the tomatoes in a baking-dish and bake in a moderate oven until tender. Serve hot in the baking-dish. TURNIPS IN CREAM 8 turnips 4 tablespoons butter or other 2 cups milk fat 4 tablespoons flour Salt and pepper Pare the turnips, cut them in small pieces, cook until tender. Make a white sauce of the flour, fat, milk and seasonings. Pour sauce over turnips and serve. SALADS AND SALAD DRESSINGS CARDINAL SALAD 2 large beets Mayonnaise made with vinegar 2 tablespoons vinegar from beets Yi cup wax beans Lettuce Yz cup peas Radishes for a garnish ^ cup asparagus tips Boil beets until tender, slice, cover with vinegar and let stand until the following day. Drain off the vinegar and use it in making the mayonnaise. Arrange white wax beans, peas, asparagus tips and red mayonnaise in little rose-like nests of lettuce leaves, and garnish with red radishes. CABBAGE SALAD Yi head cabbage i teaspoon mustard 6 eggs 2 teaspoons melted butter Yi cup sugar Y\ cup vinegar I teaspoon salt Cut the cabbage in several parts, and wash it well. Remove wilted or tough leaves, cut out the core and chop very fine with a sharp knife. Cook the eggs hard, chop five of them very fine, place the cabbage in a salad-bowl, add the chopped eggs, and toss and fold lightly together. ^lix the sugar, salt, mustard and vinegar well together and pour this liquid over the cabbage and eggs. Toss again lightly with a fork held in each hand, arrange in a dish, and garnish with the remaining ^%% cut in slices. COLE-SLAW