New Delineator recipes.

Have ready a kettle of fat, place the iron in it and heat until the fat is hot enough to brown a piece of bread while counting forty. The fat should be deep enough to more than cover the mold end of the iron. When the iron is heated, take out, remove surplus fat, using crumpled tissue-paper, and lower into batter until iron is covered to not more than three-fourths of its height. This is necessary to allow for the rise of the batter in cooking. If only a thin layer of the batter adheres to the mold, dip it into the batter again until there is a smooth layer of the partly cooked batter. Plunge quickly into hot fat and cook for about twelve seconds. When properly cooked, the timbale case should slip easily from the mold. Place the finished case on absorbent paper to drain and continue the operation until the required number are made. A fluted timbale iron is easier to work with, as the case does not slip off until thoroughly cooked. If the cases are not crisp, the batter is too thick and should be diluted with milk. These cases may be used with great variety. They may be filled with a choice creamed vegetable, or with creamed oysters, chicken or sweetbreads, or they may be filled with fresh or cooked fruit topped with whipped cream or powdered sugar, and served as a sweet course. POTATO BORDER 9 medium-sized potatoes i tablespoon salt 2 tablespoons butter 2 eggs Yi cup hot milk Wash the potatoes, boil, drain, dry off and put through the ricer. Add butter, hot milk, salt and the well-beaten yolks of the eggs. Beat till very light. Pack into a border mold rubbed with butter, and let it stand away from the heat for eight minutes. Beat the whites of the two eggs to a froth and add one-fourth teaspoon of salt, turn the border on a warm platter, cover it with the beaten white, and brown in a moderate oven. Put meat or fish, heated in sauce, in the center. RISSOLES These are practically little turnovers, filled with a highly seasoned mixture of chopped chicken and ham or other delicate meat moistened with white sauce. Roll puff-paste very thin and cut in circles. Place a teaspoon of the mixture in the center of each circle, moisten half the circumference with cold water, and fold ihe other half over, pressing the edges closely together. Dip in slightly beaten egg mixed with a tablespoon of water. Fry in deep fat, and drain thoroughly. CHICKEN PATTIES For the filling, use equal quantities of button mushrooms and diced, cooked chicken mixed with one-half the quantity of medium white sauce. Heat thoroughly and put into the cases. CLAM PATTIES Fill patties with creamed clams. LOBSTER PATTIES Follow directions for the filling of chicken patties, substituting lobster for chicken. SWEETBREAD PATTIES Follow directions for the filling of chicken patties, substituting prepared sweetbreads for chicken. MINCED CHICKEN WITH MUSHROOMS 2 cups cooked chicken, fresh or J 2 teaspoon salt canned i tablespoon butter I cup mushrooms i tablespoon flour Yi cup milk y\ teaspoon pepper