New Delineator recipes.

Melt the butter in the top of the double boiler, add the chopped pepper and cook until slightly softened, but not browned. Set over hot water, add the cheese and stir constantly until the cheese is melted. Mix beaten eggs, salt and corn and stir into the cheese mixture; add the chopped tomatoes and crums. Heat the mixture and serve on toasted bread. CHEESE FONDUE 1 cup grated cheese Yi teaspoon salt 2 teaspoons butter 3 eggs I cup milk Cayenne I cup soft bread-crums Scald the milk and pour it over the crums, then add the butter or butter substitute, the cheese and seasonings. Beat the eggyolks slightly and add to the mixture, then fold in the stiffly beaten whites and turn the mixture into a greased baking-dish. Set in a pan of water and bake in a slow oven (300° F.) until firm on top. One cup of cooked rice or other cereal may be substituted for the bread-crums. CHEESE SOUFFLE I cup cheese 4 tablespoons butter, or other 3 eggs fat I cup milk Yi teaspoon salt 4 tablespoons flour Pepper Make a white sauce of milk, flour, fat and seasonings. Add the cheese and beaten egg-yolks and stir until the cheese has melted and the yolks are set. Fold in stiffly beaten egg-whites. Pour into a buttered dish, or buttered individual molds, and set in a pan of hot water. Bake fifteen minutes in a slow oven (300° F.), or until the egg-white is set, and serve at once. It begins to fall as soon as removed from oven. The cheese souffle may be baked in ramekin dishes and served as a cheese course for dinner. LUNCHEON CHEESE AND EGGS I cup cream 2 tablespoons grated cheese 5 eggs Salt and pepper Put the cream into a frying-pan and let it heat to the boilingpoint, then break in, carefully, the eggs. Lower the heat under the eggs and cook until they are set, as in poaching, spooning the cream over the top of the eggs while they are cooking. Put them on a hot platter. To the cream left in the frying-pan, add the grated cheese and seasonings. Stir until melted and pour the mixture over the eggs. VEGETABLES ASPARAGUS Trim stalks to uniform length, wash and tie with soft string. Cook in boiling water until tender, keeping the tips above the water for the first ten minutes. Just before cooking is completed, salt the water. Drain, untie, and season with melted butter or butter substitute, salt and pepper. If preferred, the asparagus may be cut into inch pieces. In this case, the stalks are put into the water ten minutes or more before the tips are added. Asparagus may be served with medium white sauce or Hollandaise sauce may be poured over it. FRENCH ARTICHOKES The artichoke consists of three parts: the bottom, the leaves and the choke. The choke is not eaten and may be removed or not, as preferred. If it is to be removed, cut out the stem and save it; then with the point of a sharp knife cut around the base of the choke and draw out the latter. Cut across the top of the artichoke to trim it. Then wash it and soak it for half an hour in salted water, using one tablespoon of salt to two quarts of water.