New Delineator recipes.

This is one of the best sauces for fish. Beat the butter to a cream with a silver spoon, add the yolks of the eggs, one at a time, and beat well, then add the lemon-juice, salt and pepper. About five minutes before serving, add the boiling water, a little at a time, stirring well. Place the bowl in a saucepan of boiling water, and stir rapidly until the sauce thickens like boiled custard. TARTAR SAUCE I cup mayonnaise dressing i tablespoon chopped I teaspoon onion-juice cucumber pickle I tablespoon capers Make the mayonnaise rather more sour and with a little more mustard than for salad, and mix into it the capers, pickle and onion-juice. Set on the ice until needed. This sauce should be quite thick when served. MINT SAUCE I tablespoon powdered sugar ji cup finely chopped mint y2 cup vinegar leaves Dissolve sugar in vinegar. Pour this over finely chopped mint leaves and stand for one-half hour on back of a stove to infuse. If vinegar is very strong, dilute with water. PARSLEY BUTTER 3 tablespoons butter ^ teaspoon salt I tablespoon lemon-juice % teaspoon pepper I tablespoon chopped parsley Cream butter and then add lemon-juice, chopped parsley, salt and pepper. This may be used to spread on fried or boiled fish or over potato balls, When intended for the latter, one-half tablespoon of lemon-juice will be enough. JELLY SAUCE I glass currant or grape jelly i teaspoon salt I level teaspoon dry mustard Turn the currant or grape jelly out into a deep plate and beat it to a foam. Then add dry mustard and salt and beat again thoroughly. ENTREES AND MADE-OVER DISHES PATTY CASES Roll puff-paste to the thickness of one-half inch, and shape into circles two and one-half to three inches in diameter, with a cooky-cutter. Remove centers from one-half of these circles, using a smaller cutter. Brush the edges of the uncut circles with water, and fit on to them the rings, forming a little wall and leaving a cavity in the center. Chill thoroughly before baking in a hot oven. These shells may be prepared the day before and reheated when needed. The small centers removed from the puff-paste circles should also be baked and used as lids to the patties when finished. BOUCHEES Small pastry- shells or cases filled ^ith creamed meat or game are called bouchees, and are much in vogue for entrees. They provide an excellent way of utilizing left-overs of chicken, sweetbreads, fish. Paper cases, bought at the confectioner's, may be used instead of the pastry shells.. TIMBALE CASES I teaspoon sugar i tablespoon oil Yz teaspoon salt Yi cup milk y^ cup flour Fat for frying 1 egg Mix sugar, salt and sifted flour. Add the well-beaten egg, oil and milk. Beat with an egg-beater until perfectly smooth, then strain. This should be made an hour before it is needed and set aside in a cool place to lose the air which has been beaten into it. Pour into a cup that is deep enough to allow the timbale iron to be lowered into it to the required depth without touching the bottom.