New Delineator recipes.

Chops and steaks may be served with a simple garnish of parsley or cress and a slice of lemon or in a border of French fried potatoes, Saratoga chips or lattice potatoes. Creamed meat dishes may be served with triangles or rounds of toast, in borders of rice or mashed potato, in croustades of bread, in timbale cases or patty shells or in cups of rice or mashed potato. Sausage, meat balls or chops are attractively arranged about a mound of rice, mashed potato, macaroni or spinach. Roast or fried chicken may be served in a border of celery or of fried oysters or with a simple garnish of parsley or cress. Roast duck is attractive with endive and slices of orange and olives or with rice cups filled with currant jelly; roast goose with broiled sausage, gooseberry sauce, apple or barberry jelly or cooked rings of apple; roast quail with squares of fried mush and cubes of currant jelly. Fish steaks, broiled fish or baked fish are usually garnished with slices of lemon and parsley or cress. Slices of hard-cooked eggs are often used as a garnish for fish. Fat fish such as salmon may be garnished with slices of cucumber or of tomato or whole tomatoes stuffed. Fish may also be garnished with potatoes, peas, onions or tomato in any form. Other garnishes that may be used to give color are olives, radishes, mushroom caps, small green pickles, strips of green pepper or pimiento. GARNISHES FOR SALADS AND DESSERTS The best and simplest frame for any salad is a bed of lettuce leaves or shredded lettuce, cabbage or cress. Many salads are made more attractive by a sprinkling of chopped nuts or capers, minced green pepper or red pimiento or a grating of cheese. A half of a nut-meat, two or three radishes cut to resemble roses, dates or prunes stuffed with nuts or cream cheese, olives whole or sliced, tiny new onions or sliced green pickles all add flavor and color. One of the most attractive garnishes for desserts is sweetened whipped cream either plain, sprinkled with chopped nuts, cinnamon or preserved ginger or topped with a candied or maraschino cherry or a bit of jam or preserve for color. A substitute for whipped cream may be made from the whites of two eggs beaten stiff with the mashed pulp of one banana slowly added, seasoned with lemon-juice and sugar to taste. Meringues also serve to garnish such desserts as pastries and puddings. TRUFFLES Truffles are tuberous underground vegetables that are raised principally in France. They are too expensive to be used in large quantity but are highly prized as a flavorful garnish for aspics, salads and sauces. Because of their black color they make an effective contrast to the pale or vivid colors of the more common foods. BUTTERED CRUMBS Melt one to three tablespoons of butter, but do not brown it. Add one cup bread-crumbs, and mix with a fork until all the crumbs are covered. BROWNED BREAD-CRUMBS Brown the melted fat, being careful not to scorch it. Add the crumbs and brown slowly, stirring constantly. Serve hot. This is a convenient way to prepare crums when an oven is not available. FISH BAKED HALIBUT STEAK 2 pounds halibut steak i cup milk Butter or other fat Pepper and salt