New Delineator recipes.

To the mashed potato add cream or rich milk, onion-juice and salt and pepper to taste. Beat over the fire until smooth and hot. Remove, slightly cool, and add the beaten egg-yolks. Form into cylinders, or cone shapes; make a depression in each, and into this put a teaspoon of creamed chicken, minced highly seasoned meat, grated cheese, or a vegetable in cream sauce. Press the potato around the filling. Beat the egg-white slightly, dilute with a tablespoon of water, roll the croquettes in flour, egg and then in seasoned bread-crums, and fry in deep fat. CHEESE CROQUETTES 3 tablespoons fat Yz cup grated Parmesan or 3 tablespoons flour Gruyere cheese Yz cup milk Paprika 2 egg-yolks Salt I cup cubes fresh mild cheese Egg and crums Make a thick white sauce with the fat, flour and milk. Add the yolks of eggs. Into this sauce stir the grated cheese, and, as soon as it melts, add the cheese cubes. Season with paprika and salt. Pour into a well-greased shallow pan to cool. When perfectly firm cut in any shape desired — circles, squares or strips — dip in fine crums, egg and again in crums. Fry in deep fat and drain on brown paper. CHICKEN CROQUETTES 2 tablespoons butter ^4 teaspoon celery salt Yz cup flour I teaspoon lemon-juice 1 cup milk Few drops onion-juice lY^ cups cooked fowl i teaspoon chopped parsley Salt and pepper . Egg and crums Make a white sauce with the fat, flour and milk. Add fowl, seasoned with celery salt, lemon-juice, onion-juice, parsley, and salt and pepper. Cool, shape, dip in flour or fine crums, egg and crums, and fry in deep fat. White meat of fowl absorbs more sauce than dark meat. HAM CROQUETTES 2 cups mashed potatoes Cayenne I tablespoon butter or other i cup cooked ham fat Egg and crums 3 egg-yolks Mix potato, butter or other fat, yolks of two eggs and cayenne, beat until smooth, then set to cool. Chop the ham, mix with the other yolk, set on the stove for a moment, then turn out to cool. W^hen thoroughly cool, take a tablespoon of the potato mixture, make a hole in it, put a large teaspoon of the chopped ham inside, close the hole and shape in a ball. Dip in flour, then in egg, roll in crums, and fry in deep fat. CHEESE CUTLETS I ounce grated Parmesan Mace cheese Salt 3 egg-yolks Cayenne 1 tablespoon cream i tablespoon thick white sauce To the well-beaten egg-yolks, add cream and grated Parmesan cheese, and season with mace, cayenne and salt. Beat until very light and add the thick white sauce. Pour into a shallow greased pan and steam over hot water until firm. When cold, cut in shapes with a fancy cutter, dredge with grated cheese and fry in deep fat to a delicate brown. Serve at once on fried bread. CHICKEN CUTLETS 2 cups cooked chicken i tablespoon lemon-juice 4 tablespoons chopped mush- 2 tablespoons butter or other rooms fat I teaspoon salt i tablespoon flour Yi teaspoon pepper i cup milk or cream I teaspoon parsley 4 eggs 3^ teaspoon onion-juice