New Delineator recipes.

Ya cup vinegar 3 eggs lY^ teaspoon salt i tablespoon butter Y\ teaspoon pepper 2 tablespoons cream I tablespoon sugar 3 cups cabbage Heat vinegar and seasonings (including the sugar and butter) to boiling, beat eggs and add hot vinegar mixture to them very slowly. Cook in double boiler until the mixture thickens and then add cream. Remove the dressing from the fire and pour it while hot over the cabbage. Garnish with rings of hard-cooked eggs and serve when cold. CARROT SALAD I cup grated raw carrot i tablespoon lemon-juice I cup chopped raw cabbage or Yi teaspoon salt celery, or cabbage and celery Mayonnaise or boiled dressing combined Lettuce leaves Mix the ingredients well and serve on crisp lettuce leaves. The grated carrot may be combined also with cold boiled peas, with chopped nuts and apples, or with onions and radishes. CUCUMBER JELLY SALAD 1 pint grated cucumber 2 teaspoons cold w-ater Salt and paprika, 6 halves of walnut-meats 2 tablespoons vinegar Mayonnaise I tablespoon oil Lettuce leaves I teaspoon gelatin Peel cucumbers, removing most of the white as well as the green skin. Grate enough to give one pint and season with salt, paprika, vinegar and oil. Add gelatin mixed with cold water. Place over the fire until warm and well mixed, not boiled. In the bottom of individual molds put a half kernel of walnut, then pour in the cucumber mixture and set on the ice to cool. When ready to serve, turn each mold on to a nest of young lettuce leaves, and add a spoonful of mayonnaise. LETTUCE SALAD Choose for this the crisp center of the lettuce. Wash it, dry it well, pull to pieces or cut it into four or six sections, and arrange it in a salad-bowl. Pour over the center of the dish any dressing preferred. Mayonnaise is frequently used, but with a heavy dinner the French dressing is to be preferred to any other. Russian dressing is very much used. The following vegetables may be used instead of lettuce: endive, peppergrass, watercress, nasturtium blossoms, sorrel, dandelion, escarole, and romaine. POTATO SALAD I quart new potatoes I tablespoon chopped parsley I tablespoon oil Salt and pepper 2 tablespoons vinegar Thin mayonnaise or boiled I onion dressing 2 stalks celery Cut beets Lemon Lettuce I tablespoon capers Boil potatoes until done, but not too soft, slice them when cooked and add oil and vinegar. Chop onion and celery very fine, and add, with capers, parsley, and salt and pepper to taste. Pour a thin mayonnaise over the potatoes, mixing thoroughly with a wooden spoon. Garnish with lettuce, a few pieces of lemon and cut beets. TOMATO AND CELERY SALAD 6 tomatoes 5^ to ^ cup mayonnaise 2 cups celery, diced Lettuce leaves Select firm tomatoes of a good size, cut a slice from the top of each, and scoop out all the seeds and soft pulp, being careful not to break the sides. Cut celery into small dice, mix it with mayonnaise dressing, fill the shells with the mixture, place one teaspoon of the dressing on top of each tomato and serve individually on a bed of lettuce leaves, placing three or four small leaves on each plate and the tomato in the center. TOMATO SURPRISE SALAD 6 tomatoes 34 cup mayonnaise dressing fi cup diced cucumber Lettuce