New Delineator recipes.

Cut the mutton into small pieces and arrange in a stew-pan. Sprinkle with salt and pepper, and add the hot w^ater. Cover closely and let the stew simmer for one hour, shaking the pan occasionally. AAdd the potatoes and onions, peeled and sliced, and cook another hour. Serve very hot. If desired, dumplings may be served with this stew. ROAST LEG OF MUTTON I leg of mutton Salt and pepper Flour Wipe the mutton with a damp cloth, remove the outside skin and excess of fat, sprinkle it with salt, pepper and flour, and place on a rack in a roasting-pan. Allow fifteen or twenty minutes to a pound for roasting. When the meat is done, remove it from the pan. Also remove all except one tablespoon of the fat. In this, brown two tablespoons flour, add one and one-half cups boiling water, and stir constantly until it thickens. Cook two minutes. Season to taste and strain. Serve as gravy. ROAST SPARERIBS Pork spareribs Powdered sage (may be Salt and pepper omitted) Flour Minced onion Bread-crums Butter, fat or cooking oil Trim the ends of the ribs neatly, crack them across the middle, and sprinkle with salt and pepper. Cover the meat with greased paper and leave this paper on until the meat is half done; then remove the paper and dredge the meat with flour. In ten minutes, baste with butter, fat or cooking oil, and afterward baste every fifteen minutes with the gravy. This is a necessity, as this meat is very dry. Just before taking the pork from the oven, strew its surface with bread-crums mixed with the seasonings. Cook five minutes, and baste once more. Make the gravy as directed for roast leg of pork, strain, and pour it over the meat, or serve in a gravy-dish. CROWN ROAST OF PORK I crown of pork Steamed apples Cubes of salt pork Salt and pepper Mashed potatoes Cranberries Select ribs of a young pig and have the butcher make a crown, like a crown roast of lamb or mutton. Cover the tip of each bone with salt pork. Roast as spareribs are roasted, and serve with mashed potatoes inside the crown and a border of bright red steamed apples as a garnish. The apples should be of uniform size and steamed, rather than baked, to preserve their color. Remove the cubes of salt pork and cap each bone with a large cranberry, or with a paper frill. FRESH PORK WITH VEGETABLES I pound pork butt i small red cabbage 4 large carrots Seasoning 4 large parsnips Boil the piece of pork one and one-half hours. Cook the vegetables in the same kettle until they are soft, then remove them and finish cooking the meat. Cut the pork into thin slices. Arrange them side by side down the middle of a large platter, and make a border of the cabbage, quartered, and the other vegetables cut into lengths. BAKED HAM I ham I teaspoon mustard Brown sugar Whole cloves Soft bread-crums Boil the ham whole, and skin it. Cut off some of the superfluous fat. Mix brown sugar and soft bread-crums, in the proportion of four parts sugar to one of crums, add one teaspoon mustard, and spread the mixture over the ham. Insert cloves about one inch apart, making a diamond pattern. Bake one-half hour, or until well glazed. PREPARING SWEETBREADS