New Delineator recipes.

Mix the chicken, mushrooms, salt, pepper, parsley and the onion and lemon-juice. Make a white sauce with the fat, flour and milk or cream. Add the chicken, and cook for three minutes. Stir in two of the eggs beaten until light. Take from the fire immediately, pour into a greased, flat dish and set in a cold place for an hour or so. The colder the mixture becomes, the better it may be handled. Shape into cutlets, either in molds or with a knife, and sprinkle both sides of each cutlet with fine crums. Beat the other two eggs in deep plates. Dip the cutlets in the egg, then in crums, put them in a frying-basket, not crowding them and cook in deep fat for two minutes. Serve with Bechamel or mushroom sauce. SALMON CUTLETS I cup hot mashed potatoes Salt and pepper I cup flaked salmon i teaspoon lemon-juice Egg and crums Add potato to salmon. Season with salt, pepper and lemonjuice. Shape into cutlets, egg and crum and fry in deep fat. RICE FAN-TAN 3^ cup rice i egg 2 cups milk Yi. cup candied fruits Yi teaspoon salt Egg and crums 2 tablespoons sugar Powdered sugar Cook rice in milk until very soft. Stir in salt, sugar and wellbeaten egg, and remove at once from the fire. Mix in assorted candied fruits — cherries, apricots and pineapple — and turn into a shallow, well-oiled pan to cool. When firm, cut into strips about one and one-half inches wide and three inches long, dip in tgg and bread-crums and brown delicately on both sides in butter or butter substitute. Drain, dust with powdered sugar and serve hot. FRITTER BATTER i^ cups flour I tgg yi teaspoon salt % cup milk 2 teaspoons baking-powder 2 tablespoons powdered sugar (for sweet fritters only) Sift dry ingredients, add egg, well beaten, and milk. The batter should be thick enough to completely coat the article it is intended to cover. If too thin, add more flour. If too thick, add more liquid. APPLE FRITTERS 1 cup milk 2 cups flour 2 eggs I tablespoon baking-powder 1 teaspoon sugar Apples Salt To the milk add the well-beaten egg-yolks and the sugar, then the flour mixed and sifted with the baking-powder and the salt. Then fold in the stiffly beaten whites. Add sliced sour apples, being careful to get the batter all over them. Drop by spoonfuls into deep fat and fry. BANANA FRITTERS 6 bananas 3 tablespoons orange-juice 2 tablespoons sugar Fritter batter Peel bananas, cut each in two and split each half. Place the pieces in a bowl with sugar and orange-juice and let them stand for one hour. Drain the fruit, dip in batter and fry in deep fat. CORN FRITTERS 2 cups corn, fresh or canned i teaspoon melted butter I teaspoon salt Yi cup milk y^ teaspoon pepper 2 cups flour 1 egg I teaspoon baking-powder Chop the corn very fine and add salt, pepper, well-beaten egg, butter, milk, flour and baking-powder. Pry in deep fat. CLAM FRITTERS 24 soft clams i cup milk 2 cups flour Yi cup clam liquor I teaspoon baking-powder 2 eggs Yz teaspoon salt Salt and pepper Make a batter of flour, baking-powder, salt, milk, clam liquor and well-beaten eggs. Chop two dozen soft clams, season with salt and pepper, add to the batter and drop by tablespoonfuls into deep fat. RASPBERRY FRITTERS 3 eggs I teaspoon baking-powder Yz cup water i teaspoon salt I cup flour 2 cups raspberries