New Delineator recipes.

White pepper 2 tablespoons butter 2 tablespoons minced celery Have the clams that are in the shell opened carefully, so as not to injure the shells, which are to be used in scalloping the clams. Clean the shells well with brush and water. Lay two clams in each half shell, dust with white pepper, and one-half teaspoon of minced celery, and add four of the bacon dice; cover with a very thin layer of cracker-dust, put a half teaspoon butter on top and bake in the oven until brown. CREAMED LOBSTER 2 tablespoons butter i teaspoon salt 2 tablespoons flour i teaspoon pepper 1 cup milk 2 cups boiled or canned lobster Make a w^hite sauce wath the fat, flour and milk. Add lobster cut into small pieces and salt and pepper. Some cooks add a teaspoon of curry-powder. Sometimes this preparation is placed in greased or oiled scallop shells, sprinkled with fine seasoned bread or cracker-crums and browned in the oven. SHRIMPS IN PEPPERS 2 cups cooked shrimps, Nutmeg fresh or canned Celery seed I tablespoon butter i egg 1/2 teaspoon mustard 1/2 cup bread-crumbs Pepper 6 green peppers Prepare shrimps as directed. Cut off the stem ends or tops of the peppers, and remove the seeds and veins, and soak the peppers in cold water for one-half hour. Cream the butter by heating and then also beat into it the seasonings and egg. Add the crums, mixing the ingredients well, and finally stirring in the shrimps. Drain the peppers and fill with the prepared stuffing. Set them in a pan, open side up, and bake in a hot oven for twenty minutes. LITTLE PIGS IN BLANKETS 24 large oysters 24 very thin short slices fat bacon Salt and pepper Parsley Season the oysters with salt and pepper. Wrap one oyster in each slice of bacon and fasten with a toothpick. Heat a saucepan and put in the little pigs; cook just long enough to crisp the bacon, about five minutes. Cut slices of toast into quarters and place one pig in its blanket on each small slice of toast Serve immediately, garnished with parsley. BAKED OYSTERS 30 oysters in the shell Butter Salt and pepper Wash the oyster shells thoroughly by scrubbing with a brush. Place with the deep shell down in a baking-pan in a very hot oven, bake until the shells open, remove the upper shells, add a little butter, salt and pepper to each oyster, and serve in the undershells. Fish FISH THAT ARE GOOD BOILED With Suggestions for Sauces and Garnishes Sauce Garnish Codfish Butter sauce, caper sauce, 03'ster sauce, shrimp sauce Parsley or cress Flounder Bechamel sauce Chopped parsley Haddock Egg sauce Parsley or cress Halibut Bechamel sauce, creamy sauce, egg sauce, Hollandaise sauce Parsley or cress Mackerel Caper sauce, parsley sauce Salmon Egg sauce, Hollandaise sauce. Cress, lemon. Tartar sauce parsley Snapper (red) Mushroom sauce, tomato sauce Parsley Sole (flounder) Bechamel sauce Parsley Trout Horseradish sauce FISH THAT MAY BE BROILED With Suggestions for Sauces and Garnishes Fish Sauce Garnish Cod Melted butter Lemon Flounder Tomato sauce, lemon sauce Parsley Halibut Butter sauce, Hollandaise sauce, oyster sauce Parsley, lemon Mackerel Maitre d 'hotel sauce, lemon Lemon, cucumber, sauce parsley Salmon Anchovy sauce, caper sauce Chopped parsley Shad Smelts Maitre d'hotel sauce, butter