New Delineator recipes.

Cream the shortening with the sugar. Mix and sift together the flour and baking-powder and add to the creamed mixture, alternating with the milk. Add the beaten egg and bake in a loaf or in muffin-pans, in a moderate oven (35o°-40o° F.). When fresh huckleberries are in season, one cup stirred in just before baking will be an agreeable addition. SPOON CORN-BREAD 2 cups water i tablespoon butter I cup white corn-meal i teaspoon salt 1 cup milk 2 eggs Mix the water and corn-meal and bring slowly to the boiling-point. Cook five minutes. Add the milk, butter, salt and wellbeaten eggs. Beat thoroughly and bake in a well-greased pan for twenty-five minutes in a moderately hot oven (350° F.). Serve from the same dish with a spoon. NORTHERN JOHNNY CAKE 2 cups corn-meal i>^ teaspoons salt 2 cups sour milk 2 eggs 2 tablespoons fat i teaspoon soda 2 tablespoons sugar, white or i tablespoon cold water brown Cook together the meal, milk, fat, sugar and salt in a double boiler for about twenty minutes. Allow the mixture to cool, then add the well-beaten eggs and the soda dissolved in the water. Bake in a shallow iron or granite pan for about thirty minutes at 400° F. In case there is not time to cook and cool the meal, the following method of mixing may be used. Mix and sift together the meal, sugar, salt and soda, add the sour milk gradually, then the well-beaten eggs and the melted fat. Bread made by this method does not have as good texture as that made by the first method. SOUTHERN CORN-BREAD I cup sour milk Yz teaspoon salt Yz teaspoon soda dissolved in lYi cups corn-meal I teaspoon water White of one egg beaten stiff I egg-yolk and added last Mix in the order given and bake in muffin-tins or in a shallow pan in a moderate oven (350° F.) for fifteen minutes. To be real Southern corn-bread, this should be made of white corn-meal made from the whole grain. ENGLISH MUFFINS Use any standard roll recipe, making a very soft dough. Knead lightly until smooth and elastic. Work down and when light again roll out with rolling-pin to about one-fourth inch in thickness. Cut in circles. When light, bake on ungreased hot griddle. As soon as they are brown on one side, turn them over. When both sides are browned, bake more slowly until finished. They may be browned on the griddle and then may be put into the oven to finish baking. A modification of this recipe may be made by adding enough flour to make a drop batter. Let it rise until light. Drop batter into large, greased EngHsh muffin rings, arranged on a greased baking-sheet. Bake in a hot oven until nearly done. Turn rings upside down and complete baking at 4oo°-45o° F.). MONTE CARLO BREAD 2 cups scalded milk 2 yeast cakes softened in y'z lyS teaspoons salt cup lukewarm water I cup sugar 9 cups flour (enough to make I cup shortening soft dough) 6 eggs lYi cups currants Add scalded milk to salt, sugar and fat. WTien lukewarm, add the yeast. Add one-half the flour and beat well. Let rise until very light. Add slightly beaten eggs, currants and remaining flour. Knead lightly, let rise and when light place in well-oiled bread-pans. Let rise and when light bake in moderate oven (3 50° -400° F.). When the bread is a few days old, cut in thick slices and toast.