New Delineator recipes.

I teaspoon sugar Yz cup flour 1/2 teaspoon salt i tablespoon shortening Separate the yolks and whites of the eggs. To the beaten yolks add the sugar, salt and one-half cup of milk. Stir in the sifted flour, the other half cup of milk, the melted shortening, then fold in the stiffly beaten whites of the eggs. WTien eggs are high, use only two eggs and a half teaspoon of baking-powder. 19 20 XEW DELINEATOR RECIPES Bake on a hot griddle, making the cakes slightly larger than usual. Spread each cake with tart fruit jelly and roll white hot. Place aU on a platter, side by side, with the lapped edge of the roll touching the bottom of the platter to keep the cake from spreading. Dredge with sugar and. with a red-hot wire toaster, burn lines on the sugared pancakes. This gives an attractive appearance and a slight flavor of burnt sugar. APPLE PANCAKES I tablespoon fat i teaspoon baking-powder 1 tablespoon sugar i cup apples 2 eggs Cinnamon i^ cups flour Milk Cream the fat and sugar, add the beaten eggs, the flour sifted with the baking-powder and cinnamon, and the finely chopped apples. Then gradually add milk to make a medium batter. Bake on a griddle as for ordinary pancakes and serve in an over- lapping row around a platter of pork chops or serv^e separately with roast pork, either hot or cold. Cooked apples or a dry apple sauce may be used with batter in the same way. WAFFLES 1/^2 cups flour I cup milk ]2 teaspoon salt 2 eggs 3 teaspoons baking-powder i tablespoon fat Mix the flour, salt and baking-powder, add the milk gradually, then the eggs, which have been beaten imtil very light, and the melted fat. Be sure that both sides of the waffle-iron are hot and that it is well greased. After baking each waffle, heat the iron a minute before putting in batter for the next. MUFFINS 2 cups flour I cup milk y2 teaspoon salt i egg I tablespoon sugar 2 tablespoons melted shorten- 4 teaspoons baking-powder ing MLx and sift the flour, salt, sugar and baking-powder. Add the milk gradually, the well-beaten egg and melted fat. Pour NEW DELINEATOR RECIPES 21 into well-greased muffin-tins, filling the tins two-thirds full. Bake in a hot oven (400° -42 5° F.) from fifteen to twenty-five minutes. GRAHAM MUFFINS 2 cups graham flour ^ teaspoon soda 2 tablespoons sugar }i cup sour milk 3^ teaspoon salt 3^ tablespoon shortening I egg Sift the flour with the sugar, salt and soda, and turn the bran back into it. Add the milk gradually, the well-beaten egg, and the melted shortening. Fill well-greased muffin-tins about two- thirds full and bake in a hot oven (4oo°-42 5° F.) from twenty to twenty-five minutes. CORN-MEAL MUFFINS I cup corn-meal i cup milk I cup flour I egg ^ teaspoon salt 2 tablespoons shortening 4 teaspoons baking-powder Mix and sift the corn-meal, flour, salt and baking-powder. Add the milk gradually, then the well-beaten egg, and melted fat. Bake in well-greased muffin-pans in a hot oven (4oo°-42 5° F.). JELLY CORN MUFFINS Use the recipe for corn-meal muffins. Fill greased muffin-tins one-fourth full, put a teaspoon of jelly on the top of the batter in each cup, cover the jelly with more batter and bake in a hot oven (400° -42 5° F.) fifteen or twenty minutes. CORN MUFFINS WITH DATES 1 cup white corn-meal i cup flour 2 tablespoons brown sugar 4 teaspoons baking-powder 1 teaspoon salt i egg