New Delineator recipes.

SAUTED LENTILS 1 pint lentils 2 tablespoons butter or savory % teaspoon soda fat Salt and pepper Wash the lentils and soak overnight. In the morning, drain them, cover with warm water in which the soda has been dissolved, and bring them quickly to the boiling-point. Boil gently for one hour, drain, cover them again with fresh boiling water, and boil gently until tender; this generally requires about one and one-half to two hours longer. Test by mashing a lentil between the fingers. If it crushes quickly, they are done. Drain in a colander. Place butter or fat in a frying-pan and when it is melted add the lentils, with salt and pepper to season ; stir them over the fire for fifteen minutes. Two minced onions may be added to the lentils, if desired. MACEDOINE OF VEGETABLES 2 cups mixed cooked vegetables ^ cup water I teaspoon beef extract or Salt and pepper y2 cup stock 2 tablespoons butter I teaspoon sugar Mix all the ingredients together and cook eight or ten minutes over a hot fire, shaking the pan now and then. Serve hot. BAKED MACARONI OR SPAGHETTI WITH CHEESE 2 cups macaroni or spaghetti 2 tablespoons butter broken into short lengths i^ cups milk % pound grated cheese Salt and pepper Boil and drain the macaroni or spaghetti. Arrange a layer in the bottom of a pudding-dish. Over it sprinkle some of the cheese and scatter over this bits of butter or other fat. Add a sprinkling of salt and pepper. Fill the dish in this order, having macaroni on top, well oiled with butter, but without cheese. Add milk enough to just cover well and bake until a golden brown hue, one-half hour usually being sufficient. Serve in the dish in which it was baked. MACARONI OR SPAGHETTI WITH TOMATO SAUCE Break the macaroni or spaghetti into short lengths. Cover with plenty of boiling water and boil until soft, twenty to thirty minutes generally being required. Stir occasionally with a fork to prevent sticking to the kettle. Turn into a sieve and drain thoroughly. Place in the serving-dish and cover with tomato sauce. Serve grated cheese with it. This cheese may be mixed with the tomato sauce. Some people prefer spaghetti cooked in long pieces. To do this place the ends in boiling water and coil it as it softens. STUFFED ONIONS 6 medium to large onions ^ cup milk Yi cup chopped ham or Pepper chopped green pepper Yi teaspoon salt Yi cup soft bread-crums i tablespoon fat Fine dry bread-crums Remove a slice from the top of each onion and parboil the onions until almost tender. Drain and remove the centers, making six little cups. Chop the onion that was scooped out and combine with it the ham and soft crums. Add seasoning and refill the onion cups. Place them in a baking-dish, cover with crums, add the milk, and bake until tender. STUFFED PEPPERS 6 green peppers i cup water or stock Yz onion i>4^ cups moistened bread-crums \Y^ cups cooked meat (veal. Salt and pepper chicken or ham) i tablespoon drippings or butter