New Delineator recipes.

Unless you have special wiring and sturdy convenience outlets, it is safer not to attempt to use a grill or waffle iron plus a percolator on the same circuit. Plan to use first one and then the other, or you may melt a fuse when the meal is but half ready, leaving your guests hungry for that always indefinite period until it may be replaced. Dishes That Are Especially Good for Table Cookery BANANA SAUTE 1 tablespoon butter Flour Sugar 3 bananas 3 to 6 slices sponge cake Melt the butter in the blazer. Peel the bananas, cut in half lengthwise, roll lightly in flour and brown on both sides in the hot fat. Sprinkle with sugar and serve on oblongs of sponge cake. CHICKEN HASH \y2 cups chopped chicken 1 tablespoon parsley 1 cup diced boiled potatoes Salt Pepper 2 tablespoons fat 3^ cup stock or water Mix the chicken and the potatoes lightly together. Melt the fat in the blazer, add the potato and meat, parsley, seasoning and stock, and cook directly over the flame. If desired, one-fourth cup of chopped green peppers may be added. CRAB RABBIT 1 tablespoon fat Pepper Parsley 2 tablespoons flour 1 to 2 cups crabmeat, fresh or 2 cups cream canned % teaspoon soda 2 tablespoons Parmesan cheese y2 teaspoon salt Toast Make a white sauce of the fat, flour, cream, soda and seasonings. Add chopped cooked crabmeat. Arrange squares of buttered toast on a hot platter. Pour the crab mixture over them, sprinkle with grated cheese and serve piping hot. ENGLISH MONKEY 1 cup bread-crumbs 1 egg 1 cup milk J4 teaspoon salt 1 tablespoon fat 14 teaspoon pepper Yz cup mild American cheese Toast Soak the bread-crumbs in the milk until they are soft. Melt the fat in the blazer. Add the cheese cut in dice. When the cheese has melted, add the softened crumbs, the egg beaten, and salt and pepper. Cook three minutes longer and pour over squares of toast. GRILLED SARDINES 12 large sardines 1 tablespoon lemon juice 6 pieces toast Drain sardines and heat thoroughly in chafing-dish. Turn frequently; add lemon juice and serve on finger-length pieces of toast. OYSTERS A LTNDIENNE 1 pint oysters 2 tablespoons Worcestershire Bacon sauce Cloves 1 tablespoon minced parsley 2 tablespoons chutney 6 olives sauce Yi teaspoon paprika Drain large oysters, wipe them dry, wrap each in a slice of bacon, fastened with a toothpick, and stick two cloves in each oyster. Put the oysters in the blazer and cook until the bacon is crisp and the oysters plump. Mix the chutney sauce, Worcestershire sauce, minced parsley, olives cut fine, and paprika. Pour over the oysters, stirring it thoroughly into the gravy. This recipe will serve three or four. PANNED OYSTERS 1 cup oysters 1 teaspoon parsley 1 tablespoon butter Salt White pepper Toast Yz lemon Drain and wash the oysters. Put the fat in the pan and when hot turn in the oysters, adding the juice of the lemon and the chopped parsley. The oysters should be left only until they are plumped and the gills are a little ruffled. They must not change color, or be fried in the least. Season with salt and white pepper and serve on toast. This recipe will serve three. LOBSTER A LA NEWBURG 2 tablespoons butter 1 pint milk 1 teaspoon flour 3 egg yolks 1 boiled lobster or 1 can Salt of lobster Cayenne