New Delineator recipes.

SWEDISH TEA RING I cup scalded milk i yeast cake softened in Y:^ cup Yx teaspoon salt warm water Yx cup sugar ^Yi cups flour 6 tablespoons shortening i tgg Ys cup finely chopped nuts Add the scalded milk to the salt, sugar and fat. WTien lukewarm add the yeast. Add one-half the flour and beat well. Let rise until very light. When light add the egg and the remaining flour and beat well. Let rise. Divide the dough into two parts and shape each in a long, round piece and form two circles, placing the circles on a baking-tin. Brush with white of egg and sprinkle with finely chopped nuts. With a large pair of scissors cut toward the center of the ring, but not quite to the center, at intervals of two inches, placing the cut section each time flat on the tin, giving it a petal-like appearance. When light, bake in a moderate oven (35o°-4oo^ F.). COFFEE CAKE 1 cup scalded milk i cake yeast softened in }i cup ^i teaspoon salt warm water % cup sugar i egg 4 tablespoons shortening 2 cups flour (about) Sugar, cinnamon Cool the milk and add the yeast and one-half the flour. Beat well and let rise until ver>' light. Add the slightly beaten egg, sugar and melted fat, mix thoroughly and add remaining flour. Let rise until almost double in bulk. Pour into shallow, greased pans. When light, sprinkle thickly with sugar and cinnamon. Bake twenty minutes at 400° F. Serve hot. TOAST MELBA Cut bread in one-eighth-inch slices and toast until crisp. FRENCH TOAST 12 slices bread ^ inch thick ^ teaspoon salt 3 eggs Powdered sugar 2 cups milk Beat the eggs, add the milk and salt. Dip slices of bread into this mixture and saute in a little hot fat until a delicate brown. Sprinkle with powdered sugar and serve hot. USES FOR STALE BREAD Stale bread should never be thrown away. The soft part may be grated and used for soft crumbs. The larger pieces of bread may be used for toast, croutons or toast sticks. The drier pieces may be dried very slowly in the oven and then grated or ground for dry crumbs. SANDWICHES AND SANDWICH FILLINGS ANCHOVY BUTTER Yolks of 4 hard-cooked eggs ^ cup butter 4 boned anchovies Paprika Rub the yolks of the hard-cooked eggs to a smooth paste with the anchovies and butter and add paprika to taste. PEANUT BUTTER AND FRUIT % cup figs y2 teaspoon salt yi cup raisins ^ cup peanut butter 2 tablespoons light corn-sirup Wash figs and raisins and put through a food-chopper. Add salt, peanut butter, lemon-juice and corn-sirup, and mix well. PEANUT BUTTER AND BANANA y2 cup peanut butter >^ cup banana pulp or 2 y cup cream or hot water bananas Lemon-juice Mix the peanut butter with the cream until smooth and light in color, then combine with banana pulp and lemon-juice, or slice banana over layer of peanut butter on bread. PEANUT BU'ITER AND PICKLE ^ cup peanut butter }i cup hot water Yj cup chopped pickle Cream peanut butter and water together and add chopped pickle. ANCHOVY AND CHEESE SANDWICHES— NO. 1 10 tablespoons Parmesan lo slices toasted bread cheese 5 anchovies Add to the Parmesan cheese the anchovy and rub to a paste. Spread between two very thin slices of toasted buttered bread. CHEESE AND ORANGE MARMALADE SANDWICHES Yi cup cream cheese ^ cup orange marmalade }4 cup cream