New Delineator recipes.

I cup milk THICK WHITE SAUCE 4 to 5 tablespoons flour Y^. teaspoon salt I to 5 tablespoons fat Ys teaspoon pepper I cup milk VELOUTE SAUCE Substitute one cup of well-seasoned white stock for the milk in thin or medium white sauce. POULETTE SAUCE 1 cup Veloute sauce i cup cream 2 egg-yolks Slowly add, with constant stirring, the Veloute to the egg-yolks, beat in the cream and reheat over hot water. Beat well and serve at once. It is improved by adding a little at a time, one tablespoon butter, the juice of half a lemon, a tablespoon of chopped parsley and a dash of nutmeg. PERSILLADE SAUCE (PARSLEY SAUCE) 2 to 4 tablespoons chopped i cup medium or thin white parsley sauce Add parsley to white sauce. CELERY SAUCE Y2 cup chopped cooked celery i cup medium white sauce Add celery to white sauce. Serve with boiled fowls. CHEESE SAUCE 2 to 4 ounces cheese i cup medium or thin white ^Mustard and paprika sauce Put the cheese through a food-chopper. Mix with the white sauce. Set over hot water and stir until the cheese is thoroughly blended with the sauce. Season with mustard and paprika. EGG SAUCE I chopped hard-cooked egg i cup medium white sauce Combine the two ingredients. OYSTER SAUCE I pint small oysters i cup medium white sauce seasoned Heat the oysters in their own liquor to boiling-point. Remove them from the fire after they have boiled one-half minute, skim them, and combine with the white sauce. TOMATO SAUCE I quart fresh or canned toma- 3 tablespoons butter toes 3 tablespoons flour 1 slice onion Salt and pepper 8 cloves Set the tomatoes, onion and cloves on the fire and cook for twenty minutes. Brown the fat in a frying-pan, add the flour, and cook until smooth and brown, stirring constantly. Add the tomatoes. SAUCE PIQUANTE 2 tablespoons butter or other 2 cloves fat I clove of garlic 2 onions 2 tablespoons flour 2 carrots i cup beef or veal stock 2 shallots y2 cup vinegar Thyme Salt and pepper 1 bunch parsley Melt butter or other fat, slice into it onions, carrots and shallots. Add a little thyme, minced parsley, cloves and clove of garlic. Let this mixture cook until the carrot is soft, then add flour. Let it cook for five minutes more, and add beef or veal stock and vinegar, skim, and strain through a sieve. Add salt and pepper when boiling. HORSERADISH SAUCE li cup hea\y cream ^ teaspoon salt 3 tablespoons grated horse- Sprinkle cayenne or pepper radish i tablespoon vinegar Whip the cream until stiff. Gradually beat in mixture of other ingredients. Serve on baked ham. Cut steak zvith the grain on both sides of the bone, and give a strip from each side to every git est hi carving a rolled roast of beef, hold it zvith the fork and slice it evenly across the grain First cut off the legs and Zi'ings of a turkey or otJier large bird, then slice the breast downward Meat pies are cut in wedgeshaped sections. A dinner knife may be used, zvith a cold meat fork for sei-z'ing GIBLET GRAVY Giblets and neck of fowl 2 tablespoons flour 2 tablespoons chicken fat Salt and pepper