New Delineator recipes.

The centers of the tomatoes may be scooped out. and a whole egg placed in each, if desired. BANANAS EN CASSEROLE 6 small bananas 1 cup boiling water 1 glass currant or grape jelly 1 lemon Peel the bananas. Remove the coarse threads and divide in quarters, cutting first crosswise and then lengthwise. Place in a greased casserole and pour over them a sauce made by melting the currant or grape jelly in the boiling water, and mixing with Ahoz'c, light and zi'cll seasoned, zvith tops slightly brozi'ned, are potatoes on the half shell, page 108 Belozi', tJie succulent looking discs are hot broiled tomatoes, page 112, zvith melted butter as a sauce The vegetable plate, an appetizing arrangement of vegetables, makes an excellent luncheon, page 84 Interesting to look at and delicious to taste, the French artichoke, page 99, may be served hot or cold '*ife; it the juice of a lemon. Cover the casserole and bake in a hot oven (400°-450° F.) until the bananas are tender. The cover may be removed at the last moment and the bananas sprinkled with granulated sugar and allowed to brown slightly. Serve as an entree with game, mutton, or beef. AU GRATIN DISHES EN CASSEROLE Au gratin dishes, many of which are given in this book, are particularly adapted to the casserole. The mixtures of chicken, sweetbreads, fish, macaroni and vegetables may be entirely prepared, then placed in the casserole, topped with buttered crumbs, and cheese and placed in a hot oven (400°-450° F.) to brown. COOKING FOR TWO The problem here is really more one of planning and marketing than of actual cooking. No roast leg of lamb or baked ham of course, no standing rib roast of beef, not often a whole watermelon. But it is possible to buy cuts of meat and to plan the other marketing so that to all intents and purposes these favorites may form part of the menu even for the smallest family. Morover, many dishes which are too expensive to be served to a large and hungry family are often possible for a family of two. COOKING EQUIPMENT FOR TWO It is impossible to cook small quantities satisfactorily in large dishes ; so the first thing to do is to buy dishes and utensils of the right size. The following list is given as a suggestion. A small casserole or a large ramekin for souffles and casserole dishes, to be used either for the meat course or for baked puddings. Individual ramekins and custard cups. A small frying-pan for cooking eggs, bacon, etc. A small baking-pan for roasting meat. Small saucepans and kettles for vegetables and other boiled foods. The saucepans that fit together, two or three on a single burner, are especially good for the small family. A deep pot of small diameter for deep fat frying and a wire strainer that will fit down inside it to be used as a frying basket. A double boiler holding one quart. Muffin pans in sets of six. Layer cake and pie pans five or six inches in diameter. A small square or oblong shallow pan for baking sheets of cake, ginger-bread, etc. A small loaf pan for breads, loaf cakes and meat loaves. A set of skewers for serving "en brochette." A cup sized egg beater. Small bowls. An ice cream freezer either of the crank or vacuum type, holding from one pint to one quart.