New Delineator recipes.

1 cup rice i tablespoon butter 2 or 3 small onions Salt and pepper Clean the crabs. Cut off and crush the legs, and cook in boiling salted water for about an hour. Strain the juice and pour it over the rice. Let stand for about half an hour and then cook until rice is tender. Cook the chopped onion and carrots in the butter until slightly browned and then add the crab-meat. Season with salt and pepper, add the rice and cook together for several minutes. Serve hot. This is an old provincial recipe and has a particularly delicious taste that makes it a favorite. FISH LOAF 2 cups cooked fish or i can fish 2 eggs I teaspoon salt i cup thick white sauce Drain the fish and tear into small bits. Add the salt, the beaten egg-yolks, the white sauce, and the beaten egg-whites. Pour into a greased baking-dish and bake for twenty or thirty minutes. SALMON A LA MORNAY 4 cooked potatoes i cup medium white sauce Yz cup Swiss cheese 2 cups boiled salmon or i can I egg-yolk salmon Buttered crums Mash the potatoes and line a greased baking-dish with them. Add the cheese and egg-yolk to the white sauce and pour half of it over the potatoes. Add the fish and cover it with the remaining sauce and buttered bread-crums. Bake in the oven for twenty minutes. FISH EN COQUILLES I cup left-over fish i teaspoon chopped parsley 8 mussels or clams i chopped onion ^ cup bread-crums Salt and pepper 10 tablespoons milk 3 tablespoons butter I clove garlic Buttered crums Chop the fish with the mussels or clams. Add the crums which have been soaked in two tablespoons of milk, and the garlic, parsley, onions, salt and pepper. Melt the butter or other fat, and when hot add the mixture and cook several minutes. Stir in one-half cup of milk and fill small ramekins or scallop shells. Cover with buttered crums and bake about fifteen minutes. Serve the dishes on a platter or on individual plates. SAUSAGE WITH PEAS 8 pork sausages J^ cup peas 1 tablespoon flour 4 eggs Yz cup water Cut the sausages in pieces about an inch long, and brown them in the frying-pan. When well browned, remove from the pan, pour off all the fat except one tablespoon, add to it the flour, and when browned, add the water. When the sauce is thick, put in the pieces of sausage, the peas, and beaten eggs. Pour into a baking-dish and bake in a slow oven until the eggs are set. HAM LOAF y^ pound lean ham Va pound grated cheese 2 tablespoons flour 3 eggs 2 cups milk Salt and pepper Cook the ham and chop it fine. Mix the flour with the milk and cook for a few minutes; then add the ham, cheese, the egg-yolks slightly beaten, and the stiffly beaten egg-whites. Season with salt and pepper, pour into a mold, set the mold in a pan of hot water and bake in a slow oven until firm. This may be served with or without a thin white sauce. ECONOMICAL SAUCE FOR COLD MEAT AND FISH 4 tablespoons salad oil Mustard 4 tablespoons cream Salt 3 tablespoons vinegar Pepper Mix the salad oil, cream, vinegar, a little mustard, salt and pepper. Beat together quickly, with an egg-beater. The sauce gets white quickly and looks like whipped cream. Soon it becomes as thick as the best-made mayonnaise. ^Moreover, eggs are not required, the sauce will not curdle, and can be made quickly.