New Delineator recipes.

Boil the rice in the water and mash smooth with the fat. Season with salt and pepper to taste. Line a well-greased casserole with the mixture, pressing the paste firmly against bottom and sides, and leaving a large hollow in the center. Set in a cold place until firm. Meanwhile boil the liver, drain, chop fine and season with salt. Heat the soup stock, seasoned with caramel. Make a brown sauce with the fat, browned flour and soup stock, and add the minced liver. Fill the hollow in the center of the rice with the liver mixture, sprinkle with crumbs and brown in the oven. RICE EN CASSEROLE 2 cups chopped cold meat 2 tablespoons butter or other 3 eggs fat Vi cup milk 2 tablespoons tomato catchup 2 cups boiled rice Salt Celery-salt Season the meat and pile it in the center of an oiled casserole. Mix the eggs, milk, rice, fat and seasonings. Pour over the meat, cover, and bake (350° F.) for twenty minutes. SPANISH RICE ^ cup rice 5^ cup chopped green pepper 2 tablespoons fat or pimientos 5 cups water Salt 2 onions Pepper 2 cups tomatoes Paprika Fry the rice in the fat until brown, then add water and boil until soft. Drain. Saute the onions in a little fat; mix with tomatoes and chopped peppers or pimientos, and add to the rice. Add seasoning, and place in a greased casserole. Bake (350° F.) for thirty minutes. RICE A LA CREOLE 1 cup chopped boiled or raw 2 cups fine soft crumbs ham 2 tablespoons butter or other 1 onion fat 1 cup boiled rice Celery-salt 1 can tomatoes Pepper and salt Mix ingredients in the order given. Bake in a greased casserole for one-half hour (350° F.). This dish makes a good one-dish meal. SPAGHETTI, SPANISH MICHEL 2 cups spaghetti 1 onion 1 quart tomatoes, fresh or 1 green pepper canned i/4 teaspoon pepper ^ cup boiled ham >4 teaspoon salt Break the spaghetti into inch pieces. Cook in one quart boiling water until tender, add the tomatoes, and cook fifteen minutes longer. Remove the fat from the ham and try it out. Dice onions and green pepper, and fry slowly in this fat until tender. Chop the ham and add it with the onion, green pepper and seasoning to the spaghetti and tomatoes. Put in casserole and bake fifteen minutes in a moderate oven ('350°-4O0° F.). SCALLOPED HAM AND POTATOES 6 potatoes 1 green pepper (may be 1 pound raw smoked ham omitted; 3 cups milk (or more) Flour Cover the bottom of an oiled baking-dish with sliced, raw potatoes. Sprinkle with flour add inch-square pieces of ham. Repeat until the dish is full. Pour in as much milk as the dish will hold. Bake (350°-4O0° F.) until the potatoes are tender (1-1>2 hrs.). Chopped green pepper adds to the flavor. SUMMER CASSEROLE 6 hard-cooked eggs 2 teaspoons salt 3 ripe tomatoes 1>4 cups milk 3 tablespoons butter or other 3^ cup grated cheese fat Buttered crumbs 3 tablespoons flour Cut hard-cooked eggs in half and arrange around the edge of a greased casserole or baking-dish. Slice peeled ripe tomatoes in the center of the dish. Make a white sauce of the milk, fat and flour. Add cheese, and stir over a very lov/ fire until the cheese is well mixed and smooth. Pour over tomatoes and eggs. Cover with crumbs and bake twenty minutes in a moderate oven r350°-4O0° F.V