New Delineator recipes.

Add beaten egg-yolks and water to flour sifted with bakingpowder and salt. Beat raspberries with egg-beater. Beat eggwhites to a stiff froth, fold into batter, then fold in the fruit. Drop by spoonfuls into deep fat. When golden brown, drain and dredge with powdered sugar. MINCED HAM IN CIDER CUPS I cup boiled ham Y2 package or two tablespoons 3 hard-cooked eggs gelatin Y2 teaspoon salt ^'2 cup cold water Pepper 2 cups cider Y\ teaspoon cayenne pepper Y^ cup sugar 3 tablespoons lemon-juice i cup whipped cream Y2 cup celery Soak gelatin in cold water, and pour over it boiling cider to which the sugar and lemon have been added. Strain into border molds. When firm, remove from the molds and fill with the mixture made of the other ingredients and serve immediately. CHICKEN A LA KING 2 tablespoons fat i cup quartered mushrooms 2 tablespoons flour i pimiento cut in narrow strips I cup milk 2 cups cooked diced chicken 1 cup cream i teaspoon salt 2 egg-yolks 3^ teaspoon pepper I green pepper, minced Make a white sauce of the fat, flour, milk, cream, salt and pepper. Add the mushrooms, green pepper, pimiento and chicken. Cook until the meat is heated through. Just before serving stir in the egg-yolks, slightly beaten, and cook for a moment, stirring constantly. Serve at once on squares of hot toast. VEGETARIAN DISHES CHESTNUT CROQUETTES 2 cups hot mashed chestnuts 2 eggs 4 tablespoons butter or other Few drops onion-juice or 2 fat tablespoons finely chopped Salt and pepper onion Egg and crums Mix the chestnuts, butter, slightly beaten eggs and seasonings. Shape into croquettes. Roll in crums, beaten egg and crums. Fry in deep hot fat until crums are browTi. This offers an adequate protein, iron and a comparatively highly seasoned dish. The croquettes may be served with brown sauce or tomato sauce. PEANUT-BUTTER CUTLETS i^ cups peanut butter i teaspoon salt i>^ cups hot milk Pepper 6 half-inch slices of bread Mix peanut butter with hot milk and seasoning, mixing together thoroughly. Dip slices of bread into the peanut-butter mixture. Saute in hot fat. Garnish with pickles and olives. This dish offers both adequate protein and iron. PEANUT SOUFFLE I tablespoon butter Few drops lemon-juice 6 tablespoons flour 1^2 cups scalded milk 34 cup peanut butter 4 eggs iy2 teaspoons salt Melt the butter and add the flour, peanut butter and seasoning. Cook for three minutes, stirring constantly. Add scalded milk, and continue cooking until the mixture reaches the boiling-point. Remove from the fire, pour the hot mixture over the well-beaten egg-yolks, mixing them in well. Cool, and fold in the egg-whites that have been beaten until stiff and dry. When the ingredients are thoroughly combined, place in a baking-dish, set in a pan of water in a moderate oven (350° F.), and bake thirty minutes. Serve immediately. This dish is a good luncheon dish but, because of its texture, should have something crisp or solid served with it. MOCK SAUSAGE I cup . dried Lima beans or 3 eggs 3 cups cooked beans of 2 tablespoons butter any kind Yi teaspoon sage Yi cup bread-crums Salt and pepper