New Delineator recipes.

Chop chicken moderately fine. Cut mushrooms into small pieces, boil them in their own liquor for five minutes, then skim them out and set aside to keep hot. Combine mushroom liquor and milk, make a white sauce with this liquid and the fat rubbed with the flour. Add mushrooms and chopped chicken, and cook three minutes, stirring continually. Add seasonings and serve on toast. CREAMED SWEETBREADS I pair sweetbreads i cup milk or cream I tablespoon butter Salt and pepper I tablespoon flour i tablespoon parsley Prepare the sweetbreads and break them into small pieces. Make a white sauce, add the sweetbreads, and as soon as they are heated, season. Serve in pastry shells or on toast. SWEETBREAD AND OYSTER PIE 1 pair sweetbreads i cup cream or milk 2 dozen oysters 2 egg-yolks, hard cooked I tablespoon butter Pepper and salt I tablespoon flour Puff or plain pie-paste Prepare sweetbreads. Make a white sauce with fat, flour, cream or milk, and add the egg-yolks, chopped very fine. Add sweetbreads and prepared oysters to the sauce. Season, put in a deep baking-dish, cover with a layer of paste, and bake. PREPARING PEPPERS FOR STUFFING Cut off the tops of the peppers or cut them in two lengthwise, and remove the inner fibers and seeds. Drop into boiling water, remove from the fire, let stand ten to twelve minutes, then drain. PEPPERS WITH MEAT STUFFING 6 green peppers Yi cup bread- or cracker-crums I cup cooked meat, chopped Milk or cream fine Prepare peppers as directed. ^Nlix the meat with the bread or cracker-crums and moisten with a little milk or cream. Be sure that it is rather highly seasoned. (The potted meats that come in cans are excellent for this purpose.) Fill the peppers with the mixture and serve at once or cover with buttered crums and brown in the oven. PEPPERS WITH CHEESE STUFFING 6 green peppers i tablespoon melted butter I cup crums Salt y2 cup chopped cheese Prepare peppers as directed. !Mix the crums with the cheese. Then add the butter and salt to taste. Fill the peppers with the mixture and serve with the meat course. SWEETBREADS IN PEPPER CASES 1 cup cooked sweetbreads ^ cup brown or white stock 6 peppers (preferably chicken) 2 tablespoons butter 2 tablespoons cream 2 tablespoons flour ^ cup button mushrooms Crums Worcestershire sauce Salt, pepper and paprika Prepare the sweetbreads. Melt fat, add flour, salt and pepper. Mix smooth, add stock and cream. Cook until thick. Stir in the sweetbreads and mushrooms cut into small pieces and the seasoning. Fill prepared peppers, cover with buttered crums and bake. Mushroom sauce may be poured around the peppers. SALMON CROQUETTES i^ cups cooked salmon, fresh Salt and pepper or canned Cayenne 2 tablespoons butter i teaspoon lemon-juice Yz cup flour Egg and crums 1 cup milk Make a white sauce with the fat, flour and milk. Add salt, a little white pepper, and a few grains of cayenne. To this cream foundation add cold flaked salmon and lemon-juice. Spread on a plate to cool. Shape, dip in fine crums, roll in egg and again in crums and fry in deep fat. SURPRISE CROQUETTES 2 cups mashed potatoes i egg-white 4 tablespoons cream Salt and pepper 1 teaspoon onion-juice Cooked meat, cheese or 2 egg-yolks vegetable Crums and flour