New Delineator recipes.

Cut a slice from the stem end of each pepper. Remove seeds and parboil peppers ten minutes. Mix finely chopped cooked meat with moistened bread-crums, add salt, pepper and the onion, grated. Stuff the peppers with this mixture and stand them in a dripping-pan. Add water or stock. Bake fifteen minutes, basting frequently. Cooked rice may be used instead of the bread-crums. SCALLOPED POTATOES 6 medium-sized potatoes IMilk 2 tablespoons flour Salt and pepper 4 tablespoons butter Pare raw potatoes and cut them into thin slices. Place in a baking-dish a layer of the potato one inch deep, season with salt and pepper, sprinkle a portion of the flour over each layer, add a part of the butter or butter substitute in bits. Then add another layer of the potato and seasoning, as before, and continue until the required amount is used. It is advisable not to have more than two or three layers because of difficulty in cooking. Add milk until it can be seen between the slices of potato, cover and bake one and one-fourth hour, or until potatoes are tender when pierced with a fork, removing the cover during the last fifteen minutes to brown the top. Serve from the baking-dish. FRANCONIA POTATOES The potatoes should not be small, else they will bake dry and crusty. Pare the potatoes, boil them fifteen minutes, and drain well. Then place them in the baking-pan with the roast, and cook for forty-five minutes, turning often and basting with the gravy from the roast. Serve them arranged about the meat. Some cooks do not parboil the potatoes before putting them in the pan, but in that case a longer time is required for cooking. POTATO PUFF OR SOUFFLE 2 cups hot mashed potatoes 2 tablespoons butter 2 eggs I cup milk To the mashed potatoes add the fat, the egg-yolks which have been beaten until very light, and the milk. Stir until well blended and then fold in the stiffly beaten egg-whites. Mix lightly and pile the mass into a well-greased baking-dish. Bake in a moderate oven about ten minutes. Serve at once. MASHED POTATOES AU GRATIN 6 potatoes riced 2 eggs 3 tablespoons butter 34 cup grated cheese Yi teaspoon salt Yi cup buttered crums Y2 teaspoon paprika Add butter, seasoning and eggs to the hot riced potatoes. Beat until light and mound on a baking-dish. Cover with grated cheese and then with buttered crums to which the melted butter or butter substitute has been added. Bake fifteen minutes, or until the crums are brown. FRENCH FRIED POTATOES Wash and pare potatoes and cut into eighths lengthwise. Dry between towels and fry in deep fat. Drain on soft paper, sprinkle with salt and serve in an uncovered dish. The fat must not be too hot, as the potatoes must be cooked as well as browned. POTATO DROPS 2 cups mashed potatoes (with- 2 eggs out any milk) Salt and pepper Mix the potato and the beaten eggs. Drop the mixture from a spoon into the hot fat and fry until a golden brown, then drain on brown paper and serve with a garnish of parsley. If the spoon is dipped in boiling water after every using, each drop will retain the shape of the spoon. POTATO O'BRIEN 6 medium-sized potatoes Chopped pimientos Salt Onion-juice