New Delineator recipes.

Chop the steak. ]\Iix it thoroughly with the unbeaten eggs, bread-crums, chopped parsley, pepper and salt. Place in a bread-pan and press firmly until it is molded to the shape of the pan. Run a sharp thin knife-blade around the loaf, turn it out into a roasting-pan, place in a moderate oven and bake for about two hours, basting every quarter of an hour with hot stock. Cut in thin slices, and serve cold with horseradish. A hard-cooked egg may be molded in the center of the loaf to show prettily when sliced. SCALLOPED CORNED BEEF 2 cups cooked corned beef cut i stalk celery into cubes 2 slices onion I cup medium white sauce Bread-crums Butter Cook chopped celery and onions in the sauce. Put the corned beef in a shallow baking-dish and add the sauce. Sprinkle with bread-crums moistened with melted butter. Brown in a hot oven. CORNED-BEEF HASH 2 cups chopped corned beef ^ cup milk or water 2 cups cooked potatoes 2 tablespoons butter, or savory Salt and pepper fat Mix beef and potatoes together lightly and season. Pour the milk into a frying-pan with half the fatt and, ^Yhewhen this is warm, turn in the hash, spreading it evenly and placing the rest of the fat, cut in pieces, on the top. Cover the pan and place it where the hash will cook slowly for half an hour. There should then be a rich, thick crust on the bottom. Do not stir the hash. Fold it as an omelet is folded and place it on a warm platter. This slow process of heating the hash gives it a flavor that can not be obtained by hurried cooking. VEAL CUTLETS WITH CREAM GRAVY 2 pounds veal cutlets Drippings Salt and pepper i cup milk or cream Egg I tablespoon flour Bread or cracker-crums Wipe the cutlets, sprinkle with salt and pepper, dip them first in beaten egg and then in fine bread or cracker-crums, and saute in drippings until brown. If preferred, they may be cut into small pieces of similar size and pounded with a rolling-pin until little more than a quarter of an inch in thickness and then egged and crummed and sauted. The cutlets should be thoroughly browned on both sides. Place them on a platter, add cream to the gravy in the pan, and thicken slightly with flour rubbed to a smooth paste with a little cold water. They may be served with slices of bacon.n. Tomato sauce may be used instead of milk sauce. VEAL COLLOPS 2 pounds veal Cracker-crums Egg Salt and pepper Cut the veal in pieces the size of an oyster, dip in beaten egg, roll in cracker-crums and season with salt and pepper. Fry in deep fat. STUFFED BREAST OF VEAL 4 pounds breast of veal i teaspoon sweet marjoram 1 cup bread-crums i teaspoon thyme 2 slices fat salt pork i teaspoon salt ^ teaspoon pepper The butcher will prepare this veal for stuffing, if requested to do so. If he has not done so, make an incision between the ribs and the meat, to form a cavity. Fill this cavity with stuffing made from the bread-crums, pork, sweet marjoram, thyme, salt and pepper. Roast, following directions for roast veal. MUTTON STEW 2 pounds neck, plate or slioul- 6 onions der of mutton Salt and pepper 2 pounds potatoes 3 to 4 cups hot water