New Delineator recipes.

BREAD STUFFING— No. 2 i^ cups bread-crums i teaspoon powdered sage 3 tablespoons butter or other i teaspoon salt fat y\ teaspoon pepper 1 tablespoon chopped onion Rub the fat into the crums, then add the seasonings. POTATO STUFFING 2 cups hot mashed potato i teaspoon sage 1 cup bread-crums 4 tablespoons melted butter or Yi teaspoon pepper other fat ^ tablespoon salt 2 tablespoons onion-juice Mix the ingredients in the order given. CELERY STUFFING 1/2 bunch celery i quart stale but not dry 2 tablespoons butter or other bread-crums fat 2 tablespoons salt 2 eggs Yi teaspoon pepper Chop the celery fine. Melt the butter or other fat, add the crums and mix well. Add the celery salt and pepper and the eggs slightly beaten. OYSTER STUFFING I pint oysters 2 cups dry bread-crums 1 teaspoon salt 34 cup butter or other fat 34 teaspoon pepper IMix the oysters well with the bread-crums and seasoning, and add melted butter or other fat. SAUSAGE STUFFING Yz pound sausage-meat i tablespoon onion-juice 2 cups dried bread-crums i tablespoon minced parsley Salt and pepper Mix sausage and crums, then add seasonings. MUSHROOM STUFFING 3 cups stale bread-crums 2 teaspoons salt 6 tablespoons butter or other ^ teaspoon powdered thyme fat I teaspoon minced parsley Yi cup chopped mushrooms Mix ingredients in the order given. CHESTNUT STUFFING 1 quart chestnuts 2 tablespoons cream y\ cup bread-crums Salt and pepper 2 tablespoons butter or other Onion-juice, if desired fat Shell and blanch the chestnuts and cook in boiling water until tender. While they are still hot, rub them through a coarse sieve or colander. Add other ingredients in order given. SAUCES FOR FISH, MEAT, POULTRY AND GAME WHITE SAUCE AND BROWN SAUCE Equal parts of fat and flour make the best roux for thickening sauces. If much more fat than flour is used, the fat rises to the top of the mixture ; if less flour than fat is used, the paste may burn. Therefore, if less fat than flour is required, it is better not to make it into a roux but to use another method of thickening the sauce. If more fat than flour is required in the sauce, it should be beaten in in small pieces after the liquid is added and just before the sauce is served. The American method of making roux is to melt the butter, add the flour and cook only until the mixture bubbles before adding the liquid. This saves time, but at the expense of the flavor of the sauce. The French method is to melt the fat, add the flour and cook with constant stirring for five minutes, to remove the raw taste of the flour. For a brown roux, the basis of brown sauces, the butter is melted and allowed to browTi before the flour is added. After the addition of the flour, it is allowed to cook until the flour, too, is brown. This long cooking is the secret of a successful brown sauce. All sauces thickened with flour or corn-starch should be cooked for at least fifteen minutes; an hour or longer improves the flavor. The seasonings should be added just before the sauce is served. THIN WHITE SAUCE I tablespoon flour J 4 teaspoon salt I teaspoon to i tablespoon fat js teaspoon pepper 1 cup milk MEDIUM WHITE SAUCE 2 to 3 tablespoons flour }i teaspoon salt I to 3 tablespoons fat Ys teaspoon pepper