New Delineator recipes.

Clean and wash young pigeons and tie a strip of bacon around each one, or lard the breasts if preferred. Place the butter or other fat in a casserole, slice a mild, Spanish onion over the fat, set the pigeons on the onion in the casserole, cover the casserole and set on the stove over a low heat with an asbestos mat under the casserole to protect it from direct heat and to insure slow cooking. Cook on top of the stove for fifteen minutes. Add enough veal broth or white stock to half cover the pigeons and set in the oven (350° F.) to cook until tender (2-2^ hrs.). When nearly done, vegetables may be added. At serving-time thicken the liquor in the casserole by stirring into it flour mixed smooth in a little water, allowing one tablespoon of flour for each cup of liquid. STEAK EN CASSEROLE 3 tablespoons butter or Pepper other fat Turnip balls 3 tablespoons flour Carrot balls 2 cups stock Potato balls Salt Small onions Parsley 2 pounds of l>4-inch steak Make a brown sauce of the fat, flour, stock and seasoning. Add balls of turnip, carrot, potato and onions, which have been previously cooked in a little brown stock until tender. For each person, allow a half-dozen little balls of each of these vegetables and two small onions. Keep this sauce hot while you pan-broil the steak until about half done, then transfer steak to heated casserole, pour vegetables and sauce over steak, cover, and place in oven (350° F.) until steak is sufficiently cooked. When ready to serve, sprinkle the steak with finely chopped parsley. CHOPPED BEEF EN CASSEROLE 2 pounds clod of beef Boiled beets % cup tomato catchup Salt M teaspoon tabasco sauce Mix chopped beef with tomato catchup. Add tabasco sauce, using more if desired. Season well with salt. Place in casserole and bake (350° F.) slowly two to two and one-half hours, basting frequently with water and tabasco or Worcestershire sauce. A few strips of bacon across the top will add to the richness, and improve the flavor. Garnish with quartered beets. TAMALE PIE EN CASSEROLE 1 cup yellow corn-meal 2 cups chopped beef 6 cups boiling water 2 cups tomatoes 1 teaspoon salt 2 pimientos 1 medium-sized onion Ca\-enne 2 tablespoons fat Cook corn-meal, water, and salt, as for mush, for about thirty minutes. Chop onion and fry in fat till brown. Add meat and fry until red color disappears. Add tomatoes, pimientos, and cayenne. Line oiled casserole with mush, put meat mixture in center, cover with mush, and bake in a moderate oven (350' F. ; 2-2^^2 hrs.). TURBANS OF FISH EN CASSEROLE Prepare slices of halibut or other fish about the size of one's hand, with all bone and skin removed and sufficiently thin to roll easily. Trim all to uniform size, dip each in melted butter or other fat, squeeze over them lemon-juice and onion-juice, and sprinkle with salt. Beginning at the widest end, roll the slice of fish and secure with two toothpicks. Set the turban in a greased and heated casserole and pour in a little stock made by simmering the bones and trimmings of the fish in a little water, together with a few slices each of carrot and onion. Cook in a moderate oven (350° F.) basting occasionally. When done, drain off the liquid and thicken it with flour mixed with cold water. Return to the casserole, and reheat.