New Delineator recipes.

The secret of success in cooking for two depends to a great extent for its solution upon the ability to use left-overs attractively at successive meals. In using this surplus food, it is important to supply whatever is lacking. If it is dry it needs to be moistened; if it is hard it needs to be softened; if it is not of any particular flavor it needs to be well seasoned or mixed with something that will give it a distinctive and appetizing taste. Sometimes It Is Well to Keep Your Left-Overs Uncooked. For instance, if you have a steak that is too large for one meal, because in order to have it appetizing you had to have it cut fairly thick, cut out the heart or tenderloin and broil it, keeping the rest for a fresh-meat casserole the next day. Any Small Pieces of Uncooked Meat may be made attractive by broiling on the skewer or preparing as a mixed grill or a mixed fried dish. For any of these there need be only a few small pieces of meat with accessories such as half a dozen mushrooms, a few slices of potato, an onion or two, small cubes of egg-plant or turnip or other vegetables, a few curls of bacon or a tiny sausage or two. To cook "en brochette" dip the small pieces of meat and vegetable in melted butter and impale them on the skewer. Bacon and sausage of course need no butter. Put the skewer on the broiling rack and broil, turning occasionally. For a mixed grill, any meat or vegetable that can be put under the broiler may be used. Slices of tomato, eggplant and pineapple give interesting variety. MEATS FOR TWO The following types of meat dishes are as easily served to two as to six: Hamburg balls or steak Chop suey Lamb, mutton, veal or pork Sausages chops Scrapple Liver Dried beef Kidneys Sliced ham Sweetbreads Bacon Ox tails Salt pork Roasts — Instead of a large roast of beef, buy a thick steak, roll, tie and roast it in a very hot oven (450°-500° F.) for a short time. If even this is too large a roast, cut out the heart for roasting and keep the rest for a casserole dish. For Lamb, Mutton and Veal Roasts, buy loin chops — as many as you require. Have the bones separated at the joints but do not have the meat cut through. Cook as a standing roast. For Baked Ham, buy a one-inch thick slice of raw ham. Brown it on both sides in the frying-pan, then cover it with mustard, flour and sugar and stuff the top with cloves. Add a little water and cook, covered, in a moderate oven (350° F.) for an hour. In Place of Stuflfed Shoulder of Lamb, mutton or veal, buy a slice of the meat and spread it with any desired stuffing. Roll, with the stuffing inside. This may be browned first and then baked, or may be put immediately into the oven. For Pot Roasts a one-pound or two-pound piece will be quite as satisfactory as a larger one, though it may require a little more watching while it is cooking. Poultry — A whole turkey, of course, is out of the question, but poultry may be enjoyed in the shape of a broiling chicken or guinea chick, or squab rnd the smaller game birds, quail and grouse. These can be broiled, fried or baked. The pigeon is nice in a pie. FISH