New Delineator recipes.

Cook chopped green pepper and chopped onion in savory fat for five minutes. Add flour, stock, tomatoes, and simmer fifteen minutes. Rub through sieve and season with salt and pepper. Just before serving add grated horseradish and vinegar. HOW TO PREVENT SKIN ON CREAM SOUPS If a cream soup or a milk soup is beaten just before serving, the froth protects it against skin formation. If a small portion of whipped cream or beaten egg-white is served on top of each portion of cream soup, it aids in preventing the skin formation as well as adds to the delicacy and attractiveness of the dish. SIX SERVINGS OF STANDARD CREAM SOUP 4 cups milk or part milk and 2 cups vegetable pulp or meat part stock or fish pulp 2 tablespoons flour Salt, pepper, other seasonings 2 tablespoons fat 1. Make a white sauce of the liquid, flour, and fat. 2. Cook the vegetables or meat or fish until tender, drain, and mash through a sieve. 3. Combine the vegetable, meat, or fish pulp with the white sauce. 4. Season, beat with an egg-beater, and serve. A tiny portion of whipped cream or beaten egg-white may be served on top of each portion. The standard cream soup may be made somewhat thicker for purees and bisques. MUSHROOM SOUP % pound mushrooms (or skin 2 tablespoons flour and stems of }^ pound) i teaspoon salt 2 tablespoons butter i pint milk Brush, wash and skin the mushrooms. Put the skins to simmer in a little water. Cut the mushroom caps and stems into very small pieces; add one pint of water and simmer until tender. Make a sauce of the fat, flour, salt and milk and add the water in which the mushroom caps, stems and skin were cooked. The soup is more delicious if the diced caps and stems are added. OYSTER STEW I pint oysters Salt, pepper, paprika 4 tablespoons butter i quart rich milk Put cleaned oysters, strained oyster liquor, butter, and seasoning into a saucepan and simmer gently until oysters curl at the edges. Add the milk and bring quickly to the simmering-point. Serve very hot. CLAM CHOWDER 50 clams Yi teaspoon thyme 4 ounces salt pork 3 potatoes 1 medium-sized onion i pint milk 2 tablespoons flour Yi teaspoon pepper Yz teaspoon salt 3 pilot biscuits Put clams, with their own liquor, into a granite-ware saucepan, and when they have come to a boil skim out the clams and return liquid to the fire. Cut the salt pork into thin slices, chop the onion, and saute the two together until brown. Stir in flour, and when mixture is bubbling slowly, add the clam liquor. Season with salt, white pepper, and thyme. Add potatoes which have been cut into small cubes, and cook this mixture until the potatoes are tender. Just before serving, add milk, clams cut into pieces, and three large pilot biscuit or a larger number of hard water-crackers, as preferred. If liked thicker, blend one tablespoon of butter or other fat with the same of flour, and add gradually. To make Rhode Island clam chowder, add tomatoes, either canned or fresh. CORN CHOWDER 2 slices fat salt pork 2 cups boiling water I onion I cup cooked corn, fresh or 3 cups diced boiled potatoes canned Salt and pepper 4 cups hot milk