New Delineator recipes.

Wash, pare and cut potatoes into half-inch dice. Dry between towels. Fry in hot fat until a delicate brown. Drain on soft paper, sprinkle with salt, then saute them in just enough fat to keep them from burning, adding finely chopped pimientos and a few drops of onion-juice. These should be tossed frequently during cooking, and not pressed close to the pan. POTATOES ON THE HALF-SHELL Select medium-sized potatoes and bake. Remove the top of each potato so as to make it boat shape. Scoop out the inside, being careful not to break the shell. Mash very thoroughly — it is well to put them through a ricer — add butter, salt and hot milk and beat well. Pile the mixture lightly into the shells; do not smooth down the top, stand each in a shallow pan, return to the oven and brown lightly on top. A quick oven is required to brown the potatoes. If the potatoes are too large for a single serving, they may be cut in two lengthwise, and each half may be stuffed. STUFFED POTATO Follow directions for potatoes on the half-shell, adding one-half cup peanut butter and two egg-whites to the potato mixture. POTATOES SUZETTE 6 medium-sized potatoes 6 tablespoons buttered crums Yz cup hot milk i tablespoon grated cheese 2 tablespoons melted butter Salt and pepper 6 eggs Prepare as for stuffed potatoes. Refill the shell almost to the top, break an egg into each opening, season with pepper and salt and sprinkle with buttered crums that have been mixed with grated cheese and bake long enough to set the eggs as well as for poached eggs. Brown lightly (about six minutes). DELMONICO POTATOES 2 cups cooked potatoes, diced Salt and pepper 2 cups medium white sauce Buttered crums Mix potatoes and sauce, pour into a buttered baking-dish, cover with crums and bake fifteen minutes in a hot oven. HASHED BROWN POTATOES 2 tablespoons oil or drippings Salt and pepper 6 boiled potatoes Chop the potatoes, adding salt, and a dash of pepper. Melt the fat in a frying-pan and, when hot, add the chopped potatoes to the depth of one inch. Press the potatoes down in the pan, packing them firmly. Cook slowly, without stirring, until the potato is brown. Then begin at one side of the pan and fold the potatoes over on the other like an omelet, packing closely together. Turn upside down on a hot serving platter and serve hot. LYONNAISE POTATOES 2 cups boiled potatoes, diced 2 tablespoons drippings I tablespoon minced onion i tablespoon chopped parsley The potatoes should be rather underdone to produce the best results. Season with salt and pepper. Cook the onion in fat until yellow, add the diced potato and stir with a fork until all sides are brown, being careful not to break the potatoes. Add more fat if necessary. When done, turn the potatoes out upon a hot dish, sprinkle parsley over the top, and serve hot. SPANISH POTATOES 1 tablespoon minced onion 2 cups cold boiled potatoes, 2 tablespoons chopped green diced pepper Yi cup cold cooked ham, 2 tablespoons chopped chopped pimiento i teaspoon salt 4 tablespoons oil or drippings Yi teaspoon paprika Fry the onion, pepper and pimiento in the fat until light brown, add the diced potatoes, the chopped ham and seasonings and cook until thoroughly heated through. GLAZED SWEET POTATOES 6 sweet potatoes i cup brown sugar