New Delineator recipes.

Rub steaks well with butter or other fat, pepper and salt. Lay steaks in baking-pan and pour the milk over them. Baste often while cooking, until all the milk is used. Serve with mushroom sauce. HALIBUT CREOLE (BAKED) 2 pounds halibut z tablespoons butter or other 2 cups stewed tomatoes fat I cup water i tablespoon flour 3 cloves Salt and pepper I slice onion Put the tomatoes, water, cloves and onion on the stove in a stew-pan to boil. Mix the butter or other fat and flour together, stir them into the sauce when it boils and add the salt and pepper. Cook ten minutes and strain into a bowl. Pour boiling water into a deep plate to the depth of one-half inch, and lay the fish in it for one minute, skin side down; when the fish is removed from the water, the black skin can be taken off easily. Wash the fish in cold water, season with salt and pepper and lay it on the baking sheet in a dripping-pan, put sliced lemon on top, then pour half the tomato sauce around the fish and bake for thirty to forty-five minutes, basting three times with the remainder of the tomato sauce. Pour the sauce remaining in the bottom of the pan around the fish on the serving platter. CREAM SCALLOPS I pint scallops, fresh or canned i pint thin white sauce Wash and drain the scallops, add them to the sauce and cook about fifteen minutes in a double boiler. FILLET OF FLOUNDER AU GRATIN 5 pounds flounder i bay-leaf 2 tablespoons flour 2 cups chicken stock 3 tablespoons butter or other i tablespoon lemon-juice fat I slice onion 1 cup fine bread-crums Salt and pepper Fillet and cut the fish into pieces about four inches long by three wide. Oil a baking or gratin dish and lay the fillets in it. Sprinkle salt and pepper over them and set in a cool place till needed. Rub together flour and fat; add onion, bay-leaf, chicken stock, and salt and pepper as needed. Simmer gently twenty minutes and then add lemon-juice, strain the sauce and pour it over the fish. Season lightly with salt and pepper, sprinkle bread-crumbs over the sauce and fish. Bake twenty minutes in a hot oven and serve at once in the same dish. SALMON PUFFS 2 cups cooked salmon, fresh or 3/4 cup soft bread-crumbs canned i tablespoon lemon-juice Salt and pepper 3 eggs Remove the skin and bones from the salmon, chop the meat fine, and add salt, white pepper or paprika, soft bread-crumbs, lemon-juice or vinegar, and well beaten eggs. Mix thoroughly, and pack in six or eight oiled cups, filling the cups even full. Set the cups at once in a pan containing hot water that comes to about an inch below their tops, and bake for one-half hour. If the oven is very hot, lay a sheet of thick paper over the cups. Turn out upon a hot platter, thrust a sprig of parsley or celery, or a clove, into the center of each puff, and pour about them any good fish sauce. CODFISH A LA MODE 1 cup salt codfish 2 eggs 2 cups mashed potatoes 1/2 cup butter or other fat 2 cups milk or cream Pepper Pick very fine and freshen salt codfish. ]\Iix with mashed potatoes, milk or cream, well-beaten egg, butter or other fat and pepper. Bake in an earthen dish twenty or twenty-five minutes. SCALLOPED CLAMS 1 8 opened clams 48 very small dice of fat bacon 6 large clams in shell 4 tablespoons cracker-dust