New Delineator recipes.

The alligator pear, or avocado, requires the simplest of dressings when served as a salad EGG TIMBALES I tablespoon butter 3 eggs I tablespoon flour Salt and pepper Yz cup scalded milk Cayenne I tablespoon chopped parsley Celery salt Make a white sauce of the butter, flour, and milk, and add the egg-yolks, slightly beaten. Add all the seasonings, then fold in the stiffly beaten egg-whites. Fill greased baking-dishes twothirds full of the mixture. Set dishes in a pan of hot water and poach in a moderate oven (350° F.) until firm. Arrange on a platter and serve with tomato cream sauce. PICNIC EGGS (DEVILED) Mash the yolks of hard-cooked eggs, season with salt, pepper, butter, a little mustard and vinegar. Minced potted ham may be added, or the yolks may be mixed with mayonnaise dressing. Refill the whites with the mixture, press two halves together and wrap each egg in a square of oiled paper, the ends of which are twisted to keep the halves in place. SAVORY EGGS 6 hot hard-cooked eggs Chopped parsley Salt and pepper Anchovy paste y^ cup hot cream 6 slices hot buttered toast 1 cup hot thin white sauce Cut the eggs in two lengthwise and remove the yolks. ]\Iash the yolks, add seasonings, cream, parsley, anchovy or any desired relish, and refill the whites. Place on slices of toast and pour the white sauce over them. EGGS A LA GOLDENROD 6 hard-cooked eggs Salt and pepper 2 cups thin white sauce Paprika 8 slices toast Separate the yolks from the whites of the eggs and chop the whites very fine. Add to the white sauce with salt, pepper, paprika. Arrange six slices of toast on a platter and pour over them the white sauce mixture. Press the egg-yolks through a sieve and scatter over the top. Cut the two extra sHces of toast into small triangles, or points, arrange on the platter and garnish with parsley. EGGS AU GRATIN 6 hard-cooked eggs Grated cheese Salt and pepper Buttered crums 2 cups medium white, tomato Butter or yellow sauce Remove the shells from the eggs, slice them and arrange in a greased baking-dish. Season with salt and pepper and pour the sauce over them. Yellow sauce may be made from white sauce by adding uncooked beaten egg-yolk to white sauce. Sprinkle with grated cheese and cover with buttered crumbs. Bake in a moderate oven until the sauce bubbles and the crums brown. CHEESE DISHES WELSH RABBIT I tablespoon butter J4 teaspoon mustard I tablespoon flour 34 to i pound of cheese 1 cup milk (acccording to richness de- Yi teaspoon salt sired) shaved or cut fine Few grains pepper 6 slices buttered toast Make a white sauce, in the top of a double boiler, of the first six ingredients, mixing the mustard with the other dry ingredients. Set the top part of the boiler over hot but not boiling water. Add the cheese, cook and stir until it is melted. Serve on hot toasted bread or on saltines. One-half cup chopped olives may be added. This dish may be varied by adding one or two slightly beaten eggs just after the cheese has melted and continuing the cooking until the egg has thickened the mixture. MEXICAN RABBIT 3/2 tablespoon butter Y^ teaspoon salt y2 green pepper Yz cup canned tomatoes 2 cups grated cheese Yz cup bread-crums I tg% 6 slices buttered toast I cup canned corn