New Delineator recipes.

Shred the cabbage and cook for twenty minutes. Into a greased baking-dish, put a layer of cabbage, then a layer of cheese, then a layer of white sauce, and continue to add layers until the ingredients are all used. Cover the top of the mixture with the crumbs, which may be mixed with a little melted butter, and bake in a moderate oven (350° F.) for about twenty minutes, or until the crumbs are brown. CARROTS AND PEAS 2 cups cubed carrots ^ teaspoon salt I cup cooked peas, fresh or Ys teaspoon pepper canned 2 teaspoons sugar 3 tablespoons butter i^ cups milk 3 tablespoons flour Boil the carrots until tender. Combine with the cooked peas, reheat and serve with melted butter or savory fat or make a sauce of the flour, fat, milk and seasonings, add the cooked carrots and peas, reheat and serve hot. CARROTS AND PEAS WITH GREEN MINT 1 very small bunch fresh mint Salt and pepper 2 cups cooked cubed carrots Butter I cup cooked peas Sugar Boil together carrots, peas and mint leaves for five minutes. Drain, add salt and pepper, a generous amount of butter, and sprinkle with sugar. Set in the oven until the sugar melts. Serve with a garnish of fresh mint leaves. SCALLOPED CAULIFLOWER WITH EGG 1 medium cauliflower 1½ cups medium white sauce 2 cooked eggs Bread-crums Salt and pepper Break the head into small flowerets and cook in boiling water. Add salt just before cooking is completed. Drain. Grease a baking-dish and place a layer of cauliflower in it, then a layer of sliced eggs, then a layer of white sauce. Put a layer of crumbs over the top and bake in a hot oven until brown. Four tablespoons of grated cheese may be used instead of the hard-cooked eggs. A bit of cayenne pepper may be added for additional seasoning. SCALLOPED CELERY WITH CHEESE 2 cups cooked celery cut into Onion salt inch-long pieces Pepper 2 tablespoons butter i to 2 tablespoons grated cheese 2 tablespoons flour Bread-crums I cup milk Make a sauce of the flour, fat, milk and seasonings. Put the celery into this and turn it into a greased ramekin or earthen pudding-dish. Sprinkle with cheese and bread-crumbs, mixed with a little butter, and bake until a golden brown. This is a simple but hearty dish. CELERIAC Not every housewife knows celeriac, but it is well worth adding to her list of vegetable acquaintances. It is a variety of celery grown for its turnip-like root instead of for the blanched stalks. The flavor is similar to that of celery. It is delicious served in various sauces or as a salad. To prepare celeriac, trim off the tops, wash and pare the bulb, drop it into boiling water and cook about one-half hour, or until tender. Add the salt just before cooking is completed. It may then be prepared as stewed celery or scalloped celery with cheese. CORN SOUFFLE I tablespoon butter or savory Pepper fat I pimiento I tablespoon flour 2 cups corn pulp (fresh or Yi cup milk canned) I teaspoon salt 2 eggs 34 teaspoon paprika Make a white sauce, using the fat, flour, milk and seasoning. Rub the pimiento through a sieve and add it to the sauce. Add the